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Perfect peach pie plus puddings produced

This week's recipes include spiced peaches, peach pie filling, and peach cake
From the Kitchen by Joyce Walter

Peach juice dripping down the chin is part of the fun of eating fresh peaches. Another part of the peach season is using them in a variety of desserts and as side dishes.    

This week’s recipes come from a variety of favourite cookbooks.

• • •

Spiced Peaches

1 1/2 cups cider vinegar
1 1/2 cups water
1 cup sugar
1 tbsp. kosher salt
1 tbsp. crushed red pepper
2 tbsps. whole black peppercorns
6 whole cloves
1-2 inch cinnamon stick, broken into pieces
4 large slightly firm peaches, peeled and pitted

In a large saucepan combine all ingredients except peaches. Bring to a boil and cook for 2 minutes, stirring until sugar dissolves. Remove from heat and let stand 10 minutes.

Cut each peach into 12 wedges. Add to vinegar mixture and let stand for 20 minutes. Remove peaches with a slotted spoon. Store in refrigerator or eat immediately as a side dish with grilled pork or chicken.

Remaining pickling mixture may be stored in refrigerator and reheated later to make spiced carrots or other vegetables.      

• • •

Peach Pie Filling

1 cup water
1 tbsp. lemon juice
1 cup sugar
1/4 cup cornstarch
1/4 tsp. vanilla extract
1/8 tsp. almond extract
1/8 tsp. ground cinnamon
4-5 large peaches, peeled, pitted and chopped

In a large saucepan over medium heat, stir together the water, lemon juice, sugar and starch. Cook until thickened and bubbly, about 5 minutes.

Cook another 3 minutes after it becomes bubbly, stirring constantly.

Remove pan from heat and stir in vanilla and almond extracts and cinnamon. Add peaches and mix until combined. Cool to room temperature before placing in a prepared pie crust. Add top crust and cut holes to allow steam to escape.

Bake at 350 degrees F until pastry is golden and filling bubbles.

Note: Filling may be used as a sauce over ice cream or in a cobbler.

• • •

Peach Cake

1-15 oz. yellow cake mix
3 large eggs
1/3 cup vegetable oil
1/2 cup peach nectar
3-4 peaches, peeled and chopped


8 tbsps. butter, cut in pieces
1/2 cup heavy cream
1 cup packed brown sugar
1 tsp. vanilla extract
2 1/2 cups icing sugar

Preheat oven to 350 degrees F. Blend cake mix, eggs, oil and nectar. Fold in peaches then turn into a prepared 9x13 inch pan. Bake about 28 minutes or until toothpick comes out clean.

For frosting, put butter, cream and brown sugar in a saucepan and bring to a boil, stirring constantly. Remove from heat and add vanilla and icing sugar. Whisk until blended and sugar lumps have disappeared.

Quickly pour and spread over cake. Let harden before cutting. Frosting will crack when cut.

Joyce Walter can be reached at

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