Cherry pie and summer go together like bees and honey! Am I right? The sweet juicy goodness of cherries smothered in a buttery flaky pie crust, well I don’t think there is anything that tastes sweeter.
Cherries are everywhere in the grocery stores and markets right now, we eat them at home just like peanuts. But when I’m ready to bake a pie, I want the easiest way possible, so I use fresh frozen sour cherries. So let’s get started!
This is the recipe my Grandma used, and cherry was Dad’s favourite. My sweetie Mark loves cherry pie too! What’s not to love?
You will need pastry dough for a two crust pie. You can get my Insanely Easy Pie crust recipe here. Baking is just so wonderfully creative and so relaxing.
4 cups of frozen sour cherries (or fresh pitted cherries)
1 cup of sugar
¼ cup of corn starch
1 tbsp. lemon juice
Cook cherries in a saucepan over medium heat until they start to simmer and the juice releases stirring continuously – you don’t want the cherries or sugar to burn. Remove from heat.
In a separate bowl, mix the sugar and cornstarch together. Pour the mixture into the hot cherries and mix thoroughly.
Put the cherry mixture back onto low heat, bring to a simmer once more and keep cooking until the filling has thickened, again stirring often. This should take about 2 minutes.
Remove from heat and let it cool before using.
Bake at 375F/190C for about 45 to 55 minutes and voila! A delicious pie just for you with very little effort.
Peaches, mangoes, strawberries, and pineapple all lovingly surrounded by the flakiest piecrust ever.
I thought I would share it with you! Just taking it out of the oven. 🙂
Pull up a chair and I’ll cut you a slice! A little-whipped cream with that?
So you’ve probably heard about peach mango pie, right? Peaches and mangoes are a great combination. The sweetness of the peaches combines delightfully with the tartness of the mangoes.
So originally that was my plan. A peach and mango pie recipe. But when I started looking for a how to make either a skillet peach pie or a simple mango pie recipe and began looking up the ingredients, I was pretty sure that frozen fruit would be the way to go.
I love using my cast iron skillets for baking. The heat distribution is very even and it’s perfect for flaky pie crust. You can check out some of my other recipes using a CI Skillet. Did you know that Cast Iron Skillet Users have their own Facebook group? Seriously they do, and I’m a member. You should check it out, they are awesome folks. But I digress. 🙂
All those yummy peaches, mangoes, strawberries, and pineapple are so colorful and sweet, they reminded me of summertime sangria. Sangria is very popular these days and I know it’s a great summertime drink. Fruits like strawberries and peaches add a juicy sweetness to mangoes. Have you experienced a strawberry mango sangria recipe? So that’s how I came up with this recipe! Homemade peach mango sangria skillet pie.
This delicious Homemade Peach Mango Sangria Skillet Pie was just the ticket to bring some juicy fruit goodness into our lives!
For this recipe, I used my easy flaky pie crust recipeand you can see it here. Homemade pie crust is the very best, and this recipe makes enough for 4 deep dish pies – so there are lots to freeze for the next time you want to bake a pie!
So because I live in Canada, fresh frozen fruits are what we often use when baking fruit pies due to our limited growing season. I must admit this was the first time using fresh frozen and it’s so easy and saves a lot of time because there is no need to peel and prepare the fruit. Just thaw it out at room temperature and make sure you let the excess moisture drain away.
TIP: I lay out the frozen fruit on a cookie sheet and it seems to thaw pretty evenly.
Now, these delicious sangria fruits are sweet enough on their own, so I really reduced the amount of sugar and only used a 1/2 cup. You can adjust this for your own taste of course, but I found this measure to be just right.
Place the pastry in your skillet – or pie plate if you prefer and if you wish to decorate with lattice and leaves like I did, leave the pie filling in the bowl until the last minute. Cutting lattice and leaf cutouts take a little time, and it’s best not to put the liquid in too soon – otherwise, the pie will get very soggy, and you will have a mess.
So enjoy the recipe, please be sure to give me your comments and especially if you make this deliciously sunny Homemade Peach Mango Pie.
Where is your special place? Is it a balcony, high atop the city skyline?
Or maybe you have a huge backyard with a deck and BBQ station? Oh, that country porch of yours is absolutely beautiful. Great job!
You know it doesn’t really matter where your space is or how big or small. What matters is that it’s yours.
It’s a place where you can go to be reflective, enjoy the company of your special sweetie, or celebrate life with family and friends.
When Did Fairy Lights Become So Popular?
So when did fairy lights or string lights, transition from Christmas Trees and holiday decorating to the garden? I’m not sure but I know that for a long time people would leave their ‘icicle lights’ clipped to their eavestroughs all year long!
Not anymore! Outdoor garden lights are really popular, and I think they create a little magic in our green space. Here at the trailer we wind fairy lights through the trees and shrubs and wrap our decks with them.
Fireflies and Fairy Lights
One of my absolute favorite things from the South is fireflies. Now that’s magical. Being out on a sultry summer evening, and watching the fireflies twinkling in the dusky evening gives me such a peaceful feeling. Like all is right with the world. And that’s exactly what I feel when we turn on the fairy lights, or like lighting candles.
You can do that too and enjoy some Hygge. If you don’t know what hygge is or haven’t enjoyed our posts about Hygge, be sure to check them out!
I’ve researched and searched all of these different DIY garden projects so that you could see the best! This post will share 20 of the best on the web, with full links so you can check them out! And I’ve also added some of my own comments on the projects, just to make it easier for you! We’ve got ideas for:
a grapevine wreath
hanging chandeliers and planters
a watering can
mason jar and milk bottle fairy lights
outdoor campfire spaces
stringing lights over a deck
and so much more!
All the projects are budget-friendly, with items that you can find at your local hardware, garden center or craft store.
And I’m sharing a little secret, just between us, ok? There are also some fairy light projects that you can just buy, no fuss, no muss!
So have fun, and if you do make anything, please be sure to tell me about it in the comments below, OK?
I just love potlucks. They’re such a wonderful way to get folks together to celebrate an occasion, or just because. AND I’ve found that it’s a great way to find new recipes from those amazing cooks and bakers out there!
My neighbour Sue brought this amazing Chocolate Buttermilk Bundt Cake to the Canada Day Potluck at the trailer park this past July 1st.
A rich and delicious Buttermilk Chocolate Bundt Cake with a thick Chocolate Frosting, mixes up in one bowl, and looks beautiful when baked in a Bundt Pan. So easy, yet so very good, this cake has BIG Chocolate flavor.
Cuisine: North American
Author: Judy Kahansky
Preheat Oven to 350F
First in a large bowl, mix all of the ingredients in order.
Blend until the batter is smooth.
Next, pour into a greased bundt pan
Bake 40 to 50 minutes at 350F
Remove from oven and let cool.
In a medium saucepan, mix first four ingredients and cook over medium heat until thickened
Next, stir in the vanilla and butter
Beat until creamy and then pour over the cooled cake
Chocolate Buttermilk Bundt Cake
Amount Per Serving
Calories 368Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g5%
Total Carbohydrates 78g26%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.
This Ultimate Nanaimo Bar Recipe is the perfect no bake chocolate pie that looks gorgeous, tastes amazing and you can make ahead of time to keep in the fridge or freeze!
How perfect is that?
Some of my favorite Nanaimo Bar recipes include Anna Olson’s on Food Network Canada, and the City of Nanaimo, British Columbia has a great recipe too!
Where do Nanaimo Bars come from? Well, Nanaimo, British Columbia, Canada in about 1953 and we’ve been in love with them ever since. Mom’s recipe card actually says Chocolate Squares, and that makes sense because that was the original name for Nanaimo Bars!
This delicious concoction of chocolate, coconut, walnuts and butter cream is often served up in Diners and Coffee Shops everywhere to enjoy with that special latte. Potlucks are another popular event where my Ultimate Nanaimo Bar Recipe will make an appearance!
And let’s not forget Starbucks, where you can get your Nanaimo bar fix with your favorite cup of Joe. Starbucks Nanaimo Bar ingredients are good, but they have all of those nasty preservatives in them, like sulfites, which are a big NO NO for many people including me!
This recipe was given to my Mom by the organist at our Church. We loved them so much and would beg Mom to make them. We didn’t know they were called Nanaimo Bars back then, so we just called them ‘Miss Hume Squares’ cause that was her name! Crazy, right?
To this day I just can’t resist one, and they are often included on the dessert tray at meetings and conferences. They are often cut into really large squares, and really, you only need a small piece to enjoy that amazing sweetness.
And you don’t bite into a Nanaimo bar, you put the whole thing in your mouth and bite down! All of that crunchy base and creamy custard and chocolate topping just kind of explode inside, with a nice little sugar rush to boot!
This recipe doesn’t use custard powder, but everything else is the same, including cocoa, graham cracker crumbs, coconut and confectioner’s sugar. I like how you make the recipe in layers, the bottom layer includes all the crunchy chocolate-y goodness, and includes rolled oats, graham crackers, walnuts and coconuts. The custard layer is full of sweet butter and confectioners sugar and then there’s that delicious layer of dark melted chocolate!
This is also a great recipe that is very easy to convert to vegan or gluten free nanaimo bars!
Just thinking about biting into that chocolate glaze, and creamy butter frosting, well my mouth is watering!
The classic Nanaimo Bar recipe has a creamy yellow custard filling, but the mint green fillings are very popular too, especially during the holidays, like Christmas or St. Patrick’s Day! Just a few drops of green food colouring and you’re all set.
I love the ease of cookie bar recipes too, but this time I wanted to make a very fancy dessert, so I used a pyrex pie plate instead of a baking pan. And when I was finished, topped the nanaimo bars with some delicious dark and white chocolate buttons!
We’re having some of our family over for brunch tomorrow, and I always make something sweet for the gang, it’s kind of expected! So I’m serving this Ultimate Nanaimo Bar recipe as an elegant chocolate pie, and just in time for National Pie Day on January 23rd!
I’m so excited to bake this with you, so let’s get out all of the ingredients you will need, and your baking equipment. If you aren’t sure about what baking equipment you might need, please check out my post How To Set Up A Baker’s Pantry. You will love it and there’s a great printable checklist inside just for you!
What you Need for your Ultimate Nanaimo Bar Recipe:
Bottom Layer: 1/2 cup butter 2 squares semi-sweet chocolate 1/3 cup sugar 1 tsp vanilla 1 egg 1 cup rolled oats 1 1/2 cup desiccated coconut 1/2 cup walnuts
Butter or Grease a 9″ pie plate 2. Melt butter and chocolate in a saucepan over hot water 3. Remove from heat and stir in sugar, vanilla, egg, rolled oats, coconut and walnuts
Let the mixture cool for about 10 minutes, until it’s ok for you to touch it 4. Butter your fingers and press the mixture into a 9″ greased pie plate 5. Cover and put it in the refrigerator while mixing the next two steps.
Mix softened butter, vanilla, and salt until smooth and creamy 2. Blend in icing sugar alternatively with the cream until everything is blended and the icing is very smooth and spreading consistency. 3. Chill the custard while getting the Chocolate Topping ready.
Melt semi-sweet chocolate and butter, stir until smooth
Putting it all together
Spread the custard evenly over the bottom layer mixture. 2. Smooth with a spatula 3. Spread the Chocolate Topping over the Icing. 4. Cover with plastic wrap and store in the refrigerator until ready to serve (at least 2 hours)
When you are ready to serve your Nanaimo Bar Pie, I would suggest you make the slices very small, because it is incredibly sweet!
Now wasn’t that an easy recipe to make? I really enjoyed baking this ultimate sweet treat with you, and look forward to spending more time together here on the blog!
I would love to hear about your Nanaimo Bars so please let me know in the comments, rate the recipe if you like, and send me a picture!
I’m sure your friends will ask you for the recipe when you serve these amazing bars to them, so make sure you pin it for later!
Hi I’m Judy, author and recipe creator here at Pie Lady Bakes. I love to eat pie standing at the sink, no calories! Baking is my Happy Place, and because we’re a busy family we love Easy Dinner Recipes! You too? I’m married to Mark, and we have embraced “Living Small” so that we can travel to wonderful places like Rome. Oh and I’m a Grandma too! What’s your biggest baking challenge?