Nectarine Pie

Nectarine Pie

We all know that art of conversation is waning as technology improves and younger generations jump head first into the cesspool of social media. We express ourselves with “lol”, “lmao” and tiny little heads with varying degrees of raised eyebrows, open mouths and winking eyeballs.  We rush through messages with “U”, “R”, “TY” and any numeral that also represents a noun, pronoun or action word.  Platforms limit the number of characters we can use yet allow us to post important life defining events for all to see.

I’m not complaining.  I’m knee deep in all of these activities myself and am grateful for short and sweet interactions in my already busy life.

I do however find myself taking exception lately to one inappropriately verbose mannerism.  It has to do with compliments.  Not so much people’s inability to take a compliment; I think everyone I know has struggled with accepting an adulation without hemming and hawing over its validity.

“That cake is so delicious!”

“Love that colour on you.”

” Wow you are so talented”

….”Well…ummm….it really isn’t….it wasn’t……I’m not really …ummmm….well ……thanks?”

We all can do better at accepting compliments.  What some people really need to learn to do better is how to GIVE a compliment.

“This was a really great party but…”

“What a great choice but…”


The backhanded compliment.  A compliment that is not really that; a compliment.

Quick back story:

I planned an important dinner for over 30 people.  People with food allergies, religious requirements and animal source aversions.  The restaurant, bless their hearts, were extremely accommodating.  Phone conversations were a daily occurrence, menu adjustments regular and headaches abundant.  Part of the meal was extremely dependent on the number of guests so when the day of the meal the guest count went from, 32 to 29 to 30 to 24 in a matter of an hour you can imagine my stress. Long story short dinner was fabulous, people were happy, all was well. Until the next day came.

“Great restaurant choice but…”

” The meal was great but…”

” Thanks so much for organizing this but..”

By the fourth or fifth back handed compliment I finally threw up my hands and declared “NEVER AGAIN!!!”

People have forgotten what a full stop is.

“Great restaurant choice…” STOP!

” The meal was great …” SSSH!

” Thanks so much for organizing this..” ZIP IT!

By paying someone a compliment and following it with a criticism you  are negating the positivity around your exclamation.  It is no longer a compliment!  Don’t tell me it’s constructive criticism. That’s for making improvements on a situation that can be improved.  I can’t change the fact that the restaurant was too noisy, too crowded, or too dark the day after the event.  By telling me everything that was great about the event in a sentence with what was wrong is the same as a spoonful of sugar to help the medicine go down.  In the end it’s still shit!  Everyone can have their opinion on things but don’t warm me all up with the niceties to only tear apart my insides with cold butter. Don’t waste my time.  Not everyone was like this.  Over half of the people who went complimented me with a full stop at the end.  And don’t think I am writing this because I need self-assuredness about everything I do.  I know I’m awesome!


And do you know what garnered lots of really authentic, full stop compliments.  This pie! Not one “…but I wish it were peach.”  Nectarines don’t have this problem.

Yields 8-10

Nectarine Pie

This pie is going to be really juicy. If you want a drier pie, halfway through cooking remove from oven and carefully pour out liquid.

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  • 2 pie shells, store bought or homemade
  • 6 nectarines, pits removed, sliced
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 tbsp vanilla
  • 2 tbsp butter, cubed
  • 1 egg, beaten


  1. Preheat oven to 350 degrees F.
  2. Line a pie with one of the shells.
  3. In a large bowl combine the fruit, sugars, and vanilla.
  4. Pour filling into bottom of pie shell.
  5. Dot the top of the filling with butter.
  6. Place the second shell on top either whole or in the lattice design. (if using whole crust make sure you cut slits into the dough to vent)
  7. Brush the top of the pie with the beaten egg to get a golden brown crust.
  8. Bake in preheated oven for 35-45 minutes or until crust is golden.
  9. Let cool before serving.





Peach Pie

Serves 1/9

Peach Pie

This recipe doesn't use a traditional crust. Instead all the ingredients are blended together and poured into the pie plate for baking.

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  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup light corn syrup
  • 1/4 cup melted butter
  • 1/4 cup granulated sugar
  • 1 tsp vanilla
  • 1/2 cup flour
  • 2 1/2 cups chopped peaches


  1. Preheat oven to 350 degrees F. Grease and flour a pie plate.
  2. In a large bowl beat together the eggs, milk, corn syrup, butter, sugar, vanilla, and flour. Blend well.
  3. Add the peaches. Blend well.
  4. Pour the batter into the pie plate and bake for 40-50 minutes or until tester inserted in centre comes out clean.
Recipe Type: Dessert


Prepare you pie plate and preheat the oven.

In a large bowl beat together the eggs and milk.

Add the corn syrup.

Mix int the melted butter.

Add the sugar then the vanilla.

Add the flour.

Blend everything together really well making sure there are no lumps.

Add the sliced peaches.

Pour the batter carefully into your pie plate.

Bake in the oven until set about 50 minutes.

You will noticed that the pie has a custardy texture but thanks to the corn syrup has a great caramelized top.


White Chocolate Pecan Pie

Serves per slice

White Chocolate Pecan Pie

This looks like a normal pecan pie but trust me when I say you've never tasted anything like it.

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  • 4 eggs
  • 1 cup light corn syrup
  • 2/3 cup sugar
  • 3 tbsp melted butter
  • 2 1/2 tsp vanilla extract
  • 1 1/2 tsp almond extract
  • 6 ounces white chocolate, melted
  • 1 1/2 cups pecan halves
  • 1 unbaked 9-inch pie shell


  1. Preheat oven to 350 degrees F.
  2. In a large bowl beat the eggs.
  3. Add the syrup, sugar, butter, vanilla, almond extract and white chocolate and beat until well mixed.
  4. Stir in the nuts and pour the mixture into the prepared pie shell.
  5. Bake for 50 -55 minutes or until set.
Recipe Type: Dessert


Preheat the oven and prepare your pan.

Start by placing the white chocolate in a bowl over boiling water.

Stir until completely melted and smooth.  Put aside to cool slightly.

In another bowl add the eggs.

Beat them until just foamy.

Add the corn syrup.

The sugar.

The butter.

The vanilla.

And finally the almond extract.

Pour in the melted chocolate.

Combine until smooth.

Add the pecans.

Fold them in gently so you don’t break them into small pieces.

Pour the batter into the pie shell.

Bake for 50-55 minutes or until center is set.

The pecans make such a crispy topping.

But as soon as you cut a piece you discover the ooey gooey goodness inside.


Coconut Cream Pie

Serves per slice

Coconut Cream Pie
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  • 3 cups half-and-half
  • 2 eggs
  • 3/4 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup flaked coconut
  • 1 tsp vanilla extract
  • 1 (9 inch) pie shell
  • Frozen whipped topping, thawed


  1. Preheat oven to 350 degrees F. Bake the pie shell according to package instructions.
  2. Spread the coconut out on a baking sheet and toast in the oven for 7-10 minutes. Remove and let cool.
  3. In a medium saucepan combine the cream, eggs, sugar, flour and salt and bring to a boil over medium heat, stirring constantly.
  4. Remove from heat and stir in 3/4 cup coconut and the vanilla.
  5. Pour mixture into pie and chill for 2-4 hours.
  6. Top generously with a thick layer of whipped topping and sprinkle with remaining toasted coconut.
Recipe Type: Dessert


Preheat oven to 350 degrees F.  Bake the pie shell according to package instructions. Let cool.

Spread coconut onto a baking sheet.

Place in oven and toast 7-10 minutes. Let cool.

In a medium saucepan over medium heat add the cream.

Next add the eggs, white sugar, flour and salt.

Bring to a boil stirring constantly.

Remove from the heat and stir in 3/4 cup coconut and vanilla extract.

Carefully pour into baked pie shell.

Let the pie chill in the fridge for 2-4 hours so that the cream filling will set.

Top the pie with a whipped cream.

I think in a cream pie like this you need to make a nice tall layer of topping.

Sprinkle the top of the pie with the remaining coconut.

I don’t even like coconut and this pie is to die for. So smooth and creamy it just melt in your mouth.

Blueberry Buckle

Serves 1/16

Blueberry Buckle
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  • 3/4 cup white sugar
  • 1/4 cup butter,cubed
  • 1 egg
  • 3/4 cup milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, melted


  1. Preheat oven to 375 degrees F. Grease a 9 inch baking pan.
  2. In a medium bowl cream together the egg, butter and sugar. In another bowl mix together the flour, baking powder and salt.
  3. Add half the butter to the flour, then half the milk. Mix well. Repeat until everything is mixed together.
  4. Fold in the blueberries.
  5. Spread dough into the pan.
  6. In another bowl combine the sugar, flour, cinnamon and melted butter. Spread over the top of the dough.
  7. Bake in oven for 30-35 minutes or until tester inserted in the centre of the cake comes out clean.


Preheat oven to 375 degrees F.

In a medium bowl, add the sugar, butter and eggs.

Cream together well.  Look can you see me in the spoon?

In another bowl mix together the flour, baking powder and salt.

Add half of the butter mixture to the flour and combine well.

Add half of the milk and mix.

Add the remaining butter and milk and mix until all combined.  The dough will be thick and sticky.

Add the blueberries.  Yes it is a lot.  But we are making a blueberry dessert.

Stir in the blueberries until just combined.  You don’t want to mash them up with over mixing.

Spread the dough out into a greased baking dish.

In a small bowl add the melted butter, flour, sugar and cinnamon.

Mix together well.

Spread this evenly on top of dough.

Try to get into the corners.

Bake in your preheated oven for 30-35 minutes or until tester comes out clean when inserted in centre of cake.

I advise letting it cool before cutting into pieces so it will stay together better.  I never take my own advice. Enjoy!



Serves 1/9

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  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, chilled
  • 4-6 tablespoons ice water


  1. Sift together the flour and salt; sift again.
  2. Cut in the butter with a pastry blender resembles coarse crumbs.
  3. Add ice water a tablespoon at a time, stirring the dough around the bowl with a fork.
  4. As soon as it is moist enough to gather into a ball, wrap in wax paper and refrigerate for about 30 minutes.
  5. The dough is then ready to be used for rolling out for your recipe.
Recipe Type: Dessert


In a large bowl sift together the flour and salt twice.

Cut in the butter until it resembles coarse crumbs.

Add the water 1 tbsp at time, stirring the dough witha  fork.  You want a dough that stick together but is not too moist.  Depending on the time of year and the humidity in the air you may use more or less than the 3 tbsp.

Gather the dough into a bowl and wrap in wax paper.  You need to refrigerate it for at least 30 minutes before using.

This dough can be rolled into two 9″ pie shells.

Apple Pie

Serves per slice

Apple Pie
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  • 2 pie crusts
  • 7 cups apples, peeled, cored and sliced 1/4”thick (Granny Smith or Royal Gala work great)
  • 1/2 cup sugar
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt
  • 2 tbsp cold unsalted butter
  • 1 egg yolk
  • 2 tbsp water


  1. Preheat the oven to 375 degrees F.
  2. Line a 9-inch pie plate with one of the pie crusts trimming away the excess and crimping the edges.
  3. Toss the apples with the sugar, lemon juice, nutmeg and salt.
  4. Spread the apples in the pie shell and dab the top with pieces of cold butter.
  5. Cut the remaining pie crust into strips and use them to make a lattice pattern on top of the pie. Seal the edges and brush pastry with egg wash.
  6. Bake for 1 hour and 15 minutes in preheated oven. To help stop the edges from burning place the pie plate on a baking sheet and place the whole thing in the oven. This will keep the direct heat from the cooking the edges too fast.
Recipe Type: Dessert


Preheat the oven to 375 degrees.

If you are making your own pastry line one 9″ pie plate with the pie shell making sure to trim away the excess and crimp the edges. If you are using a store bought shell following the preparation instruction on the packaging before  adding any filling.

Peel, core and slice 7 cups worth of apples.

Toss with the lemon juice and add the sugar.  The lemon juice help the apples from premature browning and the sugar….well we know what thats for.

Add the nutmeg, cinnamon and salt.  The quantities for the nutmeg and cinnamon can easily be adjusted depending on your tastes.  As long as a total of 3/4 tsp of spice is used.

Toss everything together well so that all the apples are evenly coated.  Try to resist munching on a few slices. You know you want to.

Pour the apples into the pie shell and make sure none of them overlap the edges.

Drop some daps of cold butter on top of the apples.

Cover the pie with your second shell.

Trim away the excess. Using a fork and a bit of water seal and crimp the edges of the two shells together.  Vent the filling by cutting slits in the top.

In a small bowl whisk together the egg yolk and water.

Brush the egg wash over the entire pie.  This will help give it a great golden colour. If you have extra dough feel free to cut out little shapes and place on the top of the crust.  Just remember to go back and brush those pieces with the egg wash as well.


Bake for 1 hour and 15 minutes un your preheated oven.  I like to place the pie on a cookie sheet to bake.  This helps keeps the direct heat off the edges that may cause them to burn while the rest of the pie bakes.

Let the pie cool at least 20 minutes before slicing and serving.


Pumpkin Pie

Pumpkin Pie
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  • 1 1/3 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup butter
  • 3 to 6 tbsp ice cold water
  • 1 cup brown sugar, firmly packed
  • 2 tbsp all-purpose flour
  • 1/2 tsp. Cinnamon
  • 1/4 tsp. Ginger
  • 1/4 tsp. Cloves
  • 1 pinch allspice
  • 1/2 tsp. Salt
  • 1 large egg, beaten
  • 1 can (15 oz.) canned pumpkin
  • 1 can (12 oz.) evaporated milk


  1. Blend the flour and salt in medium mixing bowl.
  2. Cut butter into flour mixture using pastry blender, until mixture resembles coarse crumbs.
  3. Sprinkle half the water over flour mixture.Using fork, stir and draw flour from bottom of bowl to top.Press chunks to bottom of bowl with fork.Add more water by tablespoonfuls until dough no longer crumbles.
  4. Shape dough into ball and flatten into 1/2" round disk.Chill up to 2 days.
  5. Roll out dough into circle 2' wider than your pie plate.
  6. Transfer to pie plat and trim edges leaving 3/4" overhang.Fold edges under.Flute edges.
  7. Preheat oven to 375 degrees F.
  8. Mix together all dry ingredients.Stir in Egg.Beat in pumpkin and milk until smooth.Pour into piecrust.
  9. Bake 50-55 minutes or until knife comes out clean.
Recipe Type: Dessert