Lane Bakery

Last year, my mom probed me to dig through some of my Grandpa Norm’s old recipes to locate a peach pie recipe she remembered.  I didn’t remember eating it before, but with a counter full of ripe Palisade peaches, it seemed like a worthy endeavor.  I’m proud to report my Grandpa Norm was one of the original cooks in my life.  If Grandpa had a peach pie recipe, and had made it enough times for it to be lodged in my Mom’s memory, surely it was a good one!  I’m fortunate enough to have inherited Grandpa’s two recipe boxes, filled with nearly 82 years of his life’s favorite recipes. Sure enough, there it was…a simple, but intriguing recipe for fresh peach pie, penned by Grandpa in his signature cursive.  I decided to give it a try.  Wow, was it good! Fresh peaches laced with a delicate nutmeg flavor, bound by a light custard and topped with a dusting of pecan crumble…it was delicious! 

I wish Grandpa were here today to give me the story on where the original recipe came from, but I know he’d be pleased we’re using it.  It’s fun to think of all the other treasures tucked away in Grandpa’s recipe boxes. Here’s to many more discoveries as I cook my way through them!

Until then, this is the fresh peach pie we’ll be making from here on! 

Fresh Peach Pie

6 cups peaches, peeled and quartered or cut into chunks/large slices (about 9 medium peaches) 
1 recipe all-butter pie dough
½ cup sugar
¾ teaspoon nutmeg 
2 eggs
¼ cream (or milk)
1/3 cup brown sugar
¾ cup flour
1/3 cup butter, softened
½ cup toasted pecans (also good with hazelnuts)

Directions:

1. Form the crust

Roll out your pie dough with a rolling pin on a lightly-floured work surface until it’s a large enough circle (about 12 inches in diameter) to fit into a 9-inch pie pan. Roll the dough up loosely around a rolling pin and unroll into pan. Press dough firmly into sides and corners of pie pan and trim excess dough around the edges to about 1-inch past the edge of the pan. Tuck the overhanging dough under itself, so the dough lines up with the edge of the pan. Flute with your fingers or use the tines of a fork to make a triangle pattern. Find more tips on how to form an all-butter pie crust here.

2. Assemble pie

Arrange peaches in pastry-lined pan. Sprinkle granulated sugar and nutmeg over peaches. Beat eggs and cream together and pour over peaches and sugar. Refrigerate while you make the crumble and wait for the oven to preheat.

Mix brown sugar, flour and butter in a small bowl until crumbly. Sprinkle crumb mixture over fruit in pie pan.

3. Bake

Place on rimmed baking sheet and bake for 30 minutes in 425 degree oven on lower-middle rack in oven and another 15 minutes after lowering the temp. to 375. Serve warm with homemade whipped cream or vanilla ice cream. 

Notes:

1. To peel the peaches, I used a serrated soft flesh fruit/vegetable peeler rather than blanching them for simplicity, but blanching works wonderfully too. 
2. My 9 peaches weighed 2.5 lbs after being peeled and sliced into large pieces/slices.

Looking for another amazing summer fruit pie? Have you tried my blueberry streusel pie?

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5 from 1 vote

Fresh Peach Pie

A summertime classic! Fresh peaches + nutmeg + brown sugar & pecan crumble.

Prep Time1 hr

Cook Time45 mins

Chill Time2 hrs

Course: Dessert

Cuisine: American

Keyword: fresh peach pie, peach pie

Servings: 8

Ingredients

• 6 cups fresh peaches peeled and quartered or cut into chunks/large slices (about 9 medium peaches) 
• 1/2 cup sugar
• 3/4 tsp nutmeg
• 2 eggs
• 1/4 cup cream or milk
• 1/3 cup brown sugar
• 3/4 cup flour
• 1/3 cup unsalted butter softened
• 1/8 tsp salt
• 1/2 cup pecans toasted and chopped (hazelnuts also good)

Instructions

Form the crust

• Roll out your pie dough with a rolling pin on a lightly-floured work surface until it’s a large enough circle (about 12 inches in diameter) to fit into a 9-inch pie pan. Roll the dough up loosely around a rolling pin and unroll into pan. Press dough firmly into sides and corners of pie pan and trim excess dough around the edges to about 1-inch past the edge of the pan. Tuck the overhanging dough under itself, so the dough lines up with the edge of the pan. Flute with your fingers or use the tines of a fork to make a triangle pattern. 

Assemble the pie

• Arrange peaches in pastry-lined pan. Sprinkle granulated sugar and nutmeg over peaches. Beat eggs and cream together and pour over peaches and sugar. Refrigerate while you make the crumble and wait for the oven to preheat.
• Mix brown sugar, flour, butter and salt in a small bowl until crumbly. Sprinkle crumb mixture over fruit in pie pan.

Bake

• Place on rimmed baking sheet and bake for 30 minutes in 425 degree oven on lower-middle rack in oven and another 15 minutes after lowering the temp. to 375. Serve warm with homemade whipped cream or vanilla ice cream. 

Notes

1. To peel the peaches, I used a serrated soft flesh fruit/vegetable peeler rather than blanching them for simplicity, but blanching works wonderfully too. 
2. My 9 peaches weighed 2.5 lbs after being peeled and sliced into large pieces/slices.

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5 from 1 vote

All-Butter Pie Dough

Elevate your favorite pie or quiche recipe with this all-butter French pie dough recipe!

Prep Time15 mins

Time to Chill1 hr

Total Time1 hr 15 mins

Course: brunch

Cuisine: French

Keyword: all butter pie crust, all-butter pie dough, pie crust, pie dough

Servings: 8

Ingredients

• 8 ounces all-purpose flour (1 1/2 cup plus 1 tablespoon)
• 3 1/2 ounces unsalted butter, cut into cubes 7 tablespoons
• 1/2 teaspoon salt
• 1/3 cup ice-cold water mix in a few drops of lemon juice for 1/3 cup total of liquid

Instructions

• Add flour and salt to a food processor and pulse 2-3 times to combine.
• Add butter and pulse 7-8 times, until butter is starting to be incorporated and is about the size of peas.
• Slowly add lemon juice/water combination through pour spout while pulsing.  You want the dough to look a little dry but it should be wet enough to hold shape between two fingers when you press it.  You may not need all the water/lemon juice mixture!
• Dump slightly crumbly dough onto piece of plastic/silicon wrap and pull corners of wrap around dough, pushing dough together until you can form a 6-inch disk.  Wrap tightly and refrigerate for at least 30 minutes or up to 24 hours, until firm.
• Remove dough from refrigerator and let it sit on the counter until it’s soft enough to roll out, but still cold.
• Roll out the disc of dough on floured counter into desired shape.
• Roll dough up around rolling pin loosely, and gently center it in pie plate.
• Press dough firmly into corners and up the sides of pan.  Trim dough around the top, with up to 1 inch of overhang.  Use extra dough to patch any holes or cracks. 
• Chill prepared dough in fridge until ready to blind-bake or fill.

Notes

*it’s quick and easy to measure out the ingredients with a kitchen scale. 

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5 from 1 vote

Homemade Whipped Cream

Nothing beats the real, homemade version!

Prep Time5 mins

Total Time5 mins

Course: Dessert

Keyword: homemade whipped cream, whipped cream

Servings: 6

Ingredients

• 1 1/2 cup heavy whipping cream chilled
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

• In a large mixing bowl, with a whisk or a whisk attachment, beat whipping cream, powdered sugar and vanilla extract until you form soft peaks. 
• Serve immediately or chill in refrigerator for a few hours, until ready to serve.

Wondering what to make with all those ruby, ripe strawberries filling your garden or local farmer’s market?  Look no further than these decadent chocolate strawberry shortcake sundaes!

Chocolate strawberry shortcake sundaes have all the components of the classic you love, but with a chocolate-y twist.  Buttery, not-too-sweet shortcakes (chocolate, this time!) are layered around vanilla ice cream with a swirl of homemade, bittersweet hot fudge sauce and fresh strawberries, of course.  

Growing up, strawberry shortcake was something we ate at least once every summer.  I think it’s a worthy tradition and one that is sure to be carried forward with my family as well, although this spin on a classic is my chocolate and ice cream-loving husband and kids’ favorite.  For chocolate strawberry shortcakes more in tune with the original, you can easily whip up some homemade whipped cream and swap it out for the ice cream, or go for ice cream and whipped cream. It is a sundae after all! I include an easy recipe for whipped cream below, in case you’re loyal to the berries and cream combo (I admit, it’s a hard one to stray from!).  Here’s how you make them: 

Chocolate Shortcakes:

1 2/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
1/4 teaspoon kosher salt
½ cup (1 stick) salted butter 
2/3 cup buttermilk
3 ounces bittersweet chocolate, chopped finely
4 tablespoons sugar, plus 1 Tablespoon of coarse sugar for topping
2 tablespoons milk, for topping

1. Place oven rack in lower-middle position and preheat oven to 375 degrees Fahrenheit.
2. Mix flour, cocoa powder, baking soda, baking powder and salt in a medium mixing bowl with a whisk.  This ensures the baking soda and baking powder are well distributed.
3. Using a pastry blender or two knives, cut in the butter until it’s in pea-sized pieces. Gently, stir in the buttermilk with a rubber spatula, until mostly combined and then stir in the chopped chocolate pieces.
4. Dump rough dough out onto lightly-floured surface and form into a square, about 6 inches by 6 inches and 1 ½ inches thick.
5. Using a serrated knife, score the top to create a grid of 9 shortcakes, “drawing” two lines across length wise and two across width wise. 
6. Cut your shortcakes with the serrated knife and place onto a parchment-lined baking sheet.
7. Using a pastry brush, brush the shortcakes with the milk and sprinkle with coarse sugar.
8. Bake for 12-17 minutes, until they’re firm but not burned on the bottom. Cool completely.

Quick & Easy Bittersweet Hot Fudge Sauce:

½ cup sugar
½ cup unsweetened cocoa powder
¾ cup half and half

In a medium saucepan, whisk the cocoa powder, sugar and half-and-half together over medium heat until sugar is fully dissolved and sauce is slightly thickened, about 7 minutes, stirring often.  Do not allow the mixture to boil. Adjust the heat as needed to maintain a low simmer while cooking.  (Can be made and stored in fridge for up to 2 days, and then reheated before serving).

Strawberries:

2 lbs strawberries, hulled and thinly sliced
3 tablespoons sugar
¼ teaspoon almond extract

1. Slice the strawberries and place into a medium mixing bowl. 
2. Sprinkle with the sugar and almond extract and gently stir. 
3. Let berries sit for about 30 minutes (or up to 2 hours in the fridge) until they release some of their juices.

Homemade Whipped Cream:

1 1/2 cup chilled heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract

1. In a metal mixing bowl, beat whipping cream, powdered sugar and vanilla extract until you form soft peaks. 
2. Serve immediately. 

To Assemble Chocolate Strawberry Shortcake Sundaes:

1. Slice shortcakes in half to create a top and a bottom with a serrated knife.
2. Top shortcake bottom with a scoop of vanilla ice cream (have you ever tried Straus vanilla bean ice cream? It’s our favorite!) or homemade whipped cream (or both!), and top with a few tablespoons of chocolate sauce.
3. Place a generous serving of the strawberries on top of the chocolate sauce, followed by the shortcake top and another drizzle of hot fudge. 
4. To make it extra fancy, you can dip a whole strawberry into the chocolate sauce and place it next to the plated dessert. 
5. Enjoy!

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Chocolate Strawberry Shortcake Sundaes

A decadent twist on a classic. Buttery, not-too-sweet chocolate shortcakes, fresh strawberries, homemade bittersweet hot fudge & vanilla bean ice cream.

Prep Time30 mins

Cook Time25 mins

Total Time55 mins

Course: Dessert

Cuisine: American

Keyword: chocolate dessert, chocolate strawberry shortcake, chocolate strawberry shortcake sundae, chocolate sundae, strawberry shortcake, strawberry sundae

Servings: 8

Ingredients

Chocolate Shortcakes

• 1 2/3 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 1/2 cup salted butter
• 2/3 cup buttermilk
• 3 oz bittersweet chocolate, chopped finely
• 4 tbsp sugar
• 2 tbsp milk for topping
• 1 tbsp coarse sugar for topping

Quick & Easy Bittersweet Hot Fudge Sauce

• 1/2 cup sugar
• 1/2 cup unsweetened cocoa powder
• 3/4 cup half and half

Strawberries

• 2 lbs strawberries, hulled and thinly sliced
• 3 tbsp sugar
• 1/4 tsp almond extract

Instructions

Chocolate Shortcakes

• Place oven rack in lower-middle position and preheat oven to 375 degrees Fahrenheit.
• Mix flour, cocoa powder, baking soda, baking powder and salt in a medium mixing bowl with a whisk.  This ensures the baking soda and baking powder are well distributed.
• Using a pastry blender or two knives, cut in the butter until it’s in pea-sized pieces. Gently, stir in the buttermilk with a rubber spatula, until mostly combined and then stir in the chopped chocolate pieces.
• Dump rough dough out onto lightly-floured surface and form into a square, about 6 inches by 6 inches and 1 ½ inches thick.
• Using a serrated knife, score the top to create a grid of 9 shortcakes, “drawing” two lines across length wise and two across width wise. 
• Cut your shortcakes with the serrated knife and place onto a parchment-lined baking sheet.
• Using a pastry brush, brush the shortcakes with the milk and sprinkle with coarse sugar.
• Bake for 12-17 minutes, until they’re firm but not burned on the bottom. Cool completely.

Quick & Easy Bittersweet Hot Fudge Sauce:

• In a medium saucepan, whisk the cocoa powder, sugar and half-and-half together over medium heat until sugar is fully dissolved and sauce is slightly thickened, about 7 minutes, stirring often.  Do not allow the mixture to boil. Adjust the heat as needed to maintain a low simmer while cooking.  (Can be made and stored in fridge for up to 2 days, and then reheated before serving).

Strawberries

• Slice the strawberries and place into a medium mixing bowl. 
• Sprinkle with the sugar and almond extract and gently stir. 
• Let berries sit for about 30 minutes (or up to 2 hours in the fridge) until they release some of their juices.

To Assemble Chocolate Strawberry Shortcake Sundaes:

• Slice shortcakes in half to create a top and a bottom with a serrated knife.
• Top shortcake bottom with a scoop of vanilla ice cream or homemade whipped cream (or both!), and top with a few tablespoons of chocolate sauce.
• Place a generous serving of the strawberries on top of the chocolate sauce, followed by the shortcake top and another drizzle of hot fudge. 
• To make it extra fancy, you can dip a whole strawberry into the chocolate sauce and place it next to the plated dessert. 
• Enjoy!

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5 from 1 vote

Homemade Whipped Cream

Nothing beats the real, homemade version!

Prep Time5 mins

Total Time5 mins

Course: Dessert

Keyword: homemade whipped cream, whipped cream

Servings: 6

Ingredients

• 1 1/2 cup heavy whipping cream chilled
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

• In a large mixing bowl, with a whisk or a whisk attachment, beat whipping cream, powdered sugar and vanilla extract until you form soft peaks. 
• Serve immediately or chill in refrigerator for a few hours, until ready to serve.