Then, in a medium bowl, I mixed 1 cup sugar, 1/3 cup flour and salt.
#Peaches and cream pie cracker#
Once the peaches were chopped, I placed them in the prepared graham cracker crust. While I was finishing the chopping and preparing the rest of the pie, I preheated the oven to 350F. I measured out the 3 cups needed, then passed off the extra peaches to my grand-niece – a BIG fan of peaches. We had to buy some extras for everyone to munch on while the pie was being baked!ģ cups fresh peeled and chopped peaches (this ended up being about 6 peaches, but that might be different depending on the size of peaches you get)ġ unbaked 9-inch pie shell (I originally wrote down a regular pie pastry shell, but my son-in-law bought a graham cracker one instead – tasted delicious!)ġ/8 teaspoon salt (I didn’t have teaspoons handy at the cottage, so I just did a couple healthy pinches.)įirst off, the peaches needed to be chopped. Peaches were the perfect ingredient to build our dessert idea around – they are in season, making them succulent, juicy, and sweet. We just had to try this!Īll it took was a quick trip to Loblaw for a basket of fresh Ontario peaches and a pie shell the rest of the supplies we already had in our cottage kitchens. Thankfully, we stumbled upon a wonderful recipe for Peaches and Cream Pie. My daughter quickly pulled open her phone and searched for a quick, easy and cottage-friendly dessert that would satisfy the whole family. That meant that we had to forego our originally planned dessert of s’mores and banana boats and search for alternatives. The one drawback of our trips, however, was the fire ban that had been caused by a heatwave combined with a lack of rain. We enjoyed trips to the pool, relaxing mornings on the screened-in porch, and scrumptious BBQ dinners. So we packed up and headed to a cottage for a week with my mother, my nephew, his wife and their two kids. With my daughter and son-in-law having returned from England only two weeks ago, spending some time with family was important this summer more than ever. This is a sponsored post written by me on behalf of Loblaws Companies Inc.
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