pie

Nectarine Peach Orange Tart

Nectarine Peach Orange Tart

Nectarine Peach Orange Tart

This nectarine peach orange tart combines sweet nectarines and peaches with juicy oranges in a light and flaky crust for an irresistible dessert.

With its colorful presentation, this tart will be the star of any occasion! 

For other healthy peach recipes, and peach juice recipes, view more.
#dessert #tart #pie

Ingredients

• 2 tablespoons of butter, melted

• 1/2 cup plus 1 tablespoon of granulated sugar, divided

• 2 prepared 9-inch tart shells 

• 4 large nectarines, pitted and thinly sliced 

• 3 large peaches, pitted and thinly sliced

• 2 tablespoons of freshly squeezed orange juice

• 1/2 teaspoon of ground cinnamon 

• 1 tablespoon of cornstarch

Directions

1. Preheat the Ventray Oven to 350 degrees F. Grease a 9-inch tart pan with butter and sprinkle it with 1 tablespoon of sugar. Place the prepared tart shells into the pan and set aside.

2. In Ventray Stand Mixer, mix together the remaining 1/2 cup of sugar with the orange juice, cinnamon and cornstarch. Add in the sliced nectarines and peaches and toss until coated.

3. Pour the mixture into the prepared tart shells and spread evenly. Drizzle with melted butter.

4. Bake for 35-40 minutes, until the crust is golden brown and the filling is bubbly. Allow to cool completely before serving. Enjoy! 

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Chocolate Pecan Pie with a Bourbon Twist

Chocolate Pecan Pie with a Bourbon Twist

Adding chocolate& bourbon to a classic pecan pie can change up your pie game. The gooey filling we all love with a chocolatey fudge taste.
#dessert #pie #baking

 

Ingredients

  • 2 cups pecans
  • 1 stick salted butter, cut into cubes
  • ¾ cup packed brown sugar
  • 4 large eggs
  • 2/3 cup corn syrup
  • 2 tsp vanilla extract
  • 2 tbsp bourbon (optional)
  • ¾ cup chocolate chip
  • Powered sugar for sprinkling

Directions

  1. Coarsely chop pecans; add eggs, brown sugar, corn syrup, vanilla, and melted butter into Ventray Standmixer bowl
  2. Use whisk attachment and blend over medium speed
  3. Add in bourbon, and blend until all ingredients are thoroughly mixed. Stir in pecans, chocolate chips until evenly distributed

Oven Directions

  1. Preheat oven to 375F, toast pecans for 5-8 minutes or until fragrant
  2. Bake on the bottom rack of the oven for about 25 minutes
  3. Tent the pie crust with foil half way through baking, continue to bake for another 25 minutes or until the centre of the pie is set
  4. Remove pie from oven, set on rack and let it cool for at least 1 hour

Tips

Rewarm your pie at 325F for about 10-15 minutes to serve it warm

Make This Recipe With

  1. Stand Mixer
  2. 9-inch Pie Dish
  3. Rolling Pin

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Peach Tart

Peach Tart

Summer fun dessert idaea: creamy peach tarts

For other healthy peach recipes, and peach juice recipes, view more.
#dessert #tart #pie #summer

Ingredients

  • 1 1/4 cups all purpose flour
  • 1/2 tsp salt
  • 1 tbsp granulated white sugar
  • 1/2 cup cold unsalted butter in small chunks
  • 1/4 cup ice water

  • 1 1/2 lbs fresh ripe peaches
  • 3-4 tbsp granulated white sugar
  • 1/8 tsp salt

Refrigerating the pastry allows the butter to chill and relaxes the gluten in the dough.

You can either bake this in a pie pan or directly on foil.

 

Directions

  1. Add salt, sugar and flour into Ventray Stand Mixer, use a paddle attachment, beat for 1 minute
  2. Add in butter, beat over medium high speed, until mixture become coarse, form in pea size
  3. Pour about half of the water in slowly, while beating in medium low speed
  4. Stop to see if the pastry mixture can hold together, then gradually add in the reminder of the water little at a time if needed.
  5. Knead pastry in a ball, wrap in plastic, refrigerate for 1 hr to chill
  6. Wash, rub peaches to remove fuzz, cut peaches into 1 inch slices
  7. Toss peach in sugar
  8. Roll pastry into pie pan, arrange peaches
  9. Serve with ice cream, or do a simple heavy whipping cream frosting on top

Oven Directions

  1. Preheat oven to 425F
  2. Bake pie for 35mins or until edges are golden
  3. Remove from oven, cool completely

Equipments

  1. 8′ pie pan
  2. Mixer

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Quick and Easy, Last Minute Pumpkin Pie

Quick and Easy, last minute Pumpkin Pie

Thanksgiving is right around the corner (so is Christmas), so it’s definitely the time of the year to bring out your standmixer to get busy baking.
#dessert #pie #baking

Ingredients

  • 1 (15oz) can pumpkin
  • 1 (14oz) can sweetened condensed milk
  • 2 large free range eggs
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • ½ tsp lemon zest
  • ½ cup walnuts, pecan, or nuts of your choice
  • 1 unbaked pie crust

Directions

  1. Add pumpkin, condensed milk into Ventray Stand Mixer, use the whisk attachment to mix these ingredients over medium speed
  2. Add in eggs, spices and salt, mix until ingredients are completely smooth and well combined
  3. Pour pie filling into pie crust

Oven Directions

  1. Preheat oven to 425F, bake pie for about 10 minutes
  2. Reduce temeperature to 350F and continue to bake for another 30 minutes
  3. Sprinkle nuts on top, then bake for another 5-10 minutes, insert knife 1-inch into crust and if it comes out clean, your pie is ready
  4. Set aside and let it cool before serving

Tips

store bought can pumpkin and pie crust can be the easiest solution for a fresh home baked pupmkin pie

Equipments

  1. Pie Dish
  2. Stand Mixer

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Apple Pie with Homemade Crust

Apple Pie with Homemade Crust

The secret to an interesting apple pie filling is revealed here. Flaky, buttery crust with an apple pie filling can never go wrong for any Holiday event and family dinner party.
#dessert #holiday #baking

Ingredients

  • 6-8 apples (about 3lbs) fuji, golden delicious, granny smith, pipping
  • 1 tbsp lemon juice
  • 2/3 cup sugar
  • 3 tbsp all purpose flour for thickening
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • 1 tbsp brandy
  • 1 tsp vanilla extract

  1. 1 large egg
  2. 1 tbsp full cream

Directions

  1. Prepare pie crust
  2. peel, core and slice apples into ¼ -inch to ½ inch slices; add them to a large bowl, sprinkle and toss lemon juice to keep them from turning brown
  3. combine sugar, flour and spices in Ventray Stand Mixer bowl, blend over medium low speed until mixture well combined
  4. add apples slices, use your hands to coat all apple slices with flour mixture
  5. sprinkle brandy and vanilla extract and stir
  6. add apples slices to the bottom of the pie crust arrange in the dough-lined pie plate; fill up the centre, then use the second piece of the pie dough to cover the top
  7. trim excess dough off the sides of the pie
  8. brush on egg wash before baking and during half way through baking

Oven Directions

  1. Preheat Oven to 375F, place one oven rack at the lowest position, place a baking tray with baking sheet to catch any pie dripping
  2. Baking pie for about 15 minutes
  3. Reduce heat to 350F and continue to bake for another 45 minutes to an hour

Tips

  1. make sure you avoid red-delicious, they don’t bake well as apple pie fillings.
  2. mixing a variety of apples for the pie filling is the secret trick for having a interesting pie filling.

Equipments

  1. 9-inch pie dish
  2. Baking tray
  3. Mixer

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Oatmeal Cookie Pie Crust

Oatmeal Cookie Pie Crust

Crunchy, flaky pie crust that you didn’t expect to taste this good
#pie #baking #dessert

Ingredients

  • 1 cup rolled oats
  • 2 tbsp whole wheat flour
  • 1/4 cup brown sugar
  • 3 tbsp almond powder
  • 1/4 cup melted butter
  • 1 tsp vanilla extract

Directions

  1. In Ventray stand mixer, add in oats, flour, whisk lightly
  2. Mix over low to medium speed, add in sugar, almond, butter, and vanilla, mix until well combined
  3. Spray pie crust pan, press pie crust mixture firmly on the side and bottom of the pan, and bake

Oven Directions

  1. Preheat oven to 350F
  2. Bake pie crust for 20 minutes
  3. Always cool crust completely before adding pie filling

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Easy No Bake Lime Pie

Easy No Bake Lime Pie

Easy to make, sweet and sour, this recipe brings together a creamy citrus filling for a refreshing vibrant no-bake dessert.
#Pie #Dessert

Ingredients

  • 2 cups (170g) graham cracker crumbs
  • ¾ cup (170g) butter, melted

  • 1 can (398g) sweetened condensed milk
  • 1/3 cup whipping cream
  • 1 cup (225g) cream cheese
  • ½ cup freshly squeezed lime juice
  • Zest of 3 limes
  • 1 ½ tsp vanilla extract
  • Whipped cream and lime slices for décor

Directions

  1. Mix graham cracker crust with butter until you’ve reached the texture of wet sand. Pour crust into pie dish, press down using a back of a spoon and spread out crust evenly.
  2. refrigerate pie crust for at least 30 minutes before pouring in the filling
  3. Use your Ventray Juicer to make fresh lime juice
  4. In Ventray Standmixer bowl, add in all the rest of the ingredients, blend using a whisk attachment over medium to high speed until mixture are thoroughly blended and begin to firm up
  5. pour filling into pie crust and return to fridge to allow it to set for at least 6 hours. Preferably refrigerate your lime pie overnight since there’s no setting agent in this ingredient
  6. Pipe whipped cream, decorate with lime slices and serve

Oven Directions

  1. Pre-heat oven at 325°F
  2. Drop the batter onto sheet pans lined with parchment paper using ice cream scoop to scoop out the batter
  3. Bake for 25-30 minutes or until golden brown
  4. Drizzle or dip in chocolate and let it cool

Tips

  1. key lime are slightly more tart than regular lime, you can use whatever lime you can find in your grocery store
  2. Fresh lime juice is the key to a great pie, do not substitute for store bought lime juice, you can taste the difference!
  3. Use the bottom of a measure cup to smooth and even out the crust into the pie dish

Equipments

  1. 9-inch pie dish
  2. Mixer
  3. Juicer

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Flaky Buttery Sour Cream Pie Crust

Flaky Buttery Sour Cream Pie Crust

Every pie needs a buttery flaky pie crust to make it a crowd pleaser.
#Baking #Dessert #Pie

Ingredients

  • 2 ½ cups all purpose flour; plus extra for dusting/rolling
  • 1 ¼ cup (10oz) unsalted butter at room temperature cut into cubes
  • 1 tsp salt
  • 1/3 cup sugar
  • 2/3 cup full fat sour cream
  • cold water as needed

Directions

  1. In Ventray Stand Mixer bowl, combine flour, sea salt; add ½ cup butter, use whisk to beat
  2. until butter divided into pea size, repeat this step until butter are all divided into small pea size pieces.
  3. Add sugar into sour cream, stir until sugar dissolved
  4. Drizzle sour cream into flour mixture beat at low speed
  5. Add cold water 1 tsp at a time until dough forms
  6. Divide dough into 2 and wrap in plastic wrap, refrigerate for 1 hour or up to 24 hours
  7. Roll dough until 2 inches wider than 9-inch pie plate
  8. Using rolling pie to lift and roll pie crust over pie dish

Tips

A few tips for making pie crust:

  1. when rolling the pie crust dough, make sure to check that it isn’t sticking to the surface, if it is, gently lift it up and sprinkle more flour
  2. press pie crust down to line the pie dish before filling in the pie fillings
  3. it might be easier to grate the butter in the first second step, this might be easier to break the butter down evenly.

Equipments

  1. rolling pin
  2. pie dish
  3. Mixer

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Key Lime Pie (Quick& Easy)

Key Lime Pie (Quick& Easy)

Tart, sweet, summer taste, perfection, mouth watering must try pie
#summer #pie #dessert

Ingredients

  • 1 1/2 Graham Cracker Crust
  • 1/3 cup granulated sugar
  • 6 tbsp butter melted

  • 3 1/2 cup condensed milk
  • 1/2 cup light sour cream
  • 3/4 cup key lime juice
  • zest from 4 key limes, add more if you like

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

Directions

  1. Mix graham cracker crumbs, sugar, and butter in a small bowl, press mixture into pie pan
  2. In Ventray Stand Mixer, whisk together condensed milk, sour cream, key lime juice, and lime zest until well incorporated
  3. Pour pie filling into pie crust.
  4. In Ventray Stand Mixer, beat heavy cream with cream cheese, sugar, and vanilla extract until stiff peaks.
  5. You can pipe whipped cream topping on cooled pie or after pie is complete chilled in the fridge.
  6. Decorate and serve with whipped cream topping, fresh lime zest, lime slices

Oven Directions

  1. Preheat oven to 375F
  2. Bake pie crust for 7 minutes
  3. Remove and let the crust cool for at least 20mins
  4. Keep oven at 350F
  5. Bake pie for 10 minutes, remove from oven, cool for 20-30 minutes before chilling for at least 3hrs

Equipments

  1. 8′ pie pan
  2. Mixer

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Blender Coconut Pie

Blender Coconut Pie

Easy blender pie recipe, quick and tasty
#easydessert #blender #pie

Ingredients

  • 2 cups milk (2% or more)
  • 1 cup sugar
  • 4 eggs
  • ½ cup all purpose flour
  • 6 tbsp butter room temperature
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 cup sweetened shredded coconut

Directions

  1. Add milk, sugar, eggs, flour, butter, vanilla extract, and salt into Ventray Blender, pulse for 10 seconds
  2. Scrape the sides and bottom, pulse for another 10 seconds
  3. Add coconut shreds pulse for 1-2 seconds. Pour mixture into a greased 10’ pie plate
  4. Bake at 350F for 50 minutes, until a knife inserted into the centre comes out clean, serve warm

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