SWEET AND SIMPLE STRAWBERRY JAM DROPS

These are my new go-to cookies. They're sweet, simple, and travel well if you need a portable snack for long hikes through the woods, or long hours spent pouring over books in the library at school. Be warned: they're so easy to make you might find yourself eating them for breakfast, lunch, and snacks (I have't yet gone as far as to eat them for dinner).

SIMPLE HOMEMADE VEGETABLE STOCK

Growing up, my mother always had rich homemade chicken stock on hand. We would collect all the bones from our autumn roast chickens dinners, and come the start of winter she would make a massive pot of stock that would last until spring. This “waste not want not” attitude served our family well, and I’ve applied those lessons to my own life as I’ve gotten older.

One of the simplest (and cheapest!) things you can make in the kitchen is vegetable stock. It’s a wonderful thing to have on hand for homemade soups and hearty grain recipes, and in my opinion it’s a winter kitchen staple.

AUTUMN EATS - BARLEY AND HARVEST VEGETABLES

Growing up, one of my favorite winter meals was my mom's homemade beef and barley soup. It was a rich and delicious meal for cold nights, and I have fond memories of family dinners around steaming soup bowls. It's one of the few things I truly miss as a vegetarian.

Beef and barley soup instilled an early love of hearty grains, and come the cold nights of late autumn I start to crave the nutty toothsomeness of barley, wheat berries, and farro. This recipe, for barley and harvest vegetables, is perfect for taking advantage of autumn's harvest. Rich olive oil, crisp roasted kale, and sweet roasted carrots make for a hearty fall or winter meal.

BARLEY AND HARVEST VEGETABLES

Healthy Hash Browns

Until I moved to the south I don't think I had ever had hash browns. Crazy, right? Once I tried them I was totally hooked--if Waffle House knows how to do anything (besides provide good eats after a late night... if you know what I mean), it's hash browns. Delicious, crispy, potato-y goodness? Yes please!

Hannah and I have been making hash browns a lot lately, and I've been experimenting with trying to make them a little healthier. An easy solution? Reduce the oil and add a secret ingredient... zucchini! It might sound weird, but you can't even taste the little "healthy addition". They're still delicious, crispy, and potato-y. Promise!

Healthy Hash Browns

Prep time - 5 minutes / Cook time - 8 minutes / Serves two

One small zucchini

Three large russet potatoes with the skins peeled

Generous pinch salt

Cooking spray

Tablespoon olive oil

Wash and peel three large russet potatoes (I use a carrot peeler on mine). Grate the potatoes and the zucchini into small strips. Spray a large skillet with cooking spray (I use Trader Joe's natural canola oil spray) and combine the grated zucchini and potato mix with the olive oil and a generous pinch of salt. Cook the hash browns on medium heat until they are crispy, making sure to flip the potatoes halfway through cooking. Mine take about 8 minutes to cook. 

Serve hot with ketchup and salt, to taste. I like to eat mine on lazy Sunday mornings with a side of eggs and a little pancake or two! You can also try adding some onions to the recipe for a little extra veggie goodness.

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Mint Simple Syrup

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It's August, and the days have been long, lazy, and warm. Lately all I can think about is lounging by the beach and cool, refreshing drinks (ahem, my Pinterest board, as evidence... guilty as charged!). I've been trying to drink more water lately but let's face it--plain water is kinda sorta super boring. In an effort to spice it up I've been making big pots of iced tea--everything from mint to chai to fruit blends--and adding simple syrup. One of my new favorite obsessions is iced tea with mint simple syrup, and it literally could not be easier to make! Plus, it's a great use for all of the fresh mint I have growing in my apartment!

The best part about mint simple syrup is how easy and versatile it is. You can use it as a glaze for cakes or homemade ice cream, add it to tea (I adore mint simple syrup with Republic of Tea's ginger peach green tea--it's an unexpectedly wonderful combination) or coffee, and even use it to lightly sweeten plain water. You can also make fancy ice cubes out of the syrup for an extra summer treat!

There are two methods for making mint simple syrup. One is to boil the mint leaves directly with the water and sugar, and then strain out the mint. This method is a lot faster, but can give you a bit of a "cooked" mint flavor, which some people don't like. The other method is to add mint to the syrup after it's made--this is the method I'm posting here. Either way I don't really think you can go wrong with minty, sugary goodness! I've done both methods and have been perfectly happy with each of them.

Mint Simple Syrup

Prep time - 5 minutes / Cook time - 5 minutes / Makes one cup of syrup

Ingredients:

1 cup water

1 cup white sugar

A few large sprigs of fresh mint (I use 5-6)

Add the sugar and water to a small pot over medium heat. Stir occasionally until all of the sugar is dissolved and the mixture is clear (this should happen fairly quickly) and pour the syrup into a jar. You now have plain simple syrup! Allow the mixture to cool and then add the mint sprigs. Cover, and allow the mixture to steep for 1-2 days. Remove the mint and enjoy! You can store the syrup in the fridge for about a month.

Spicy Roasted Chickpea Tacos

Hannah and I are kind of obsessed with tacos, and I'm pretty sure we eat them about once a week stuffed with tasty veggies, beans, and salsa. Usually, we use black beans or refried beans for our taco nights, but last night I decided to try something new: roasted chickpeas. We both loved the result--a little bit of extra crunch, and a whole lot of extra flavor.

The best thing about these vegetarian tacos is they they're easy to customize, and can be made to fit a ton of diets. You can easily accomodate meat eaters by including a plate of grilled chicken or steak, and this recipe is actually vegan, but you might want to add some avocado to the mix. If you're gluten free, just use corn tortillas instead of flour tortillas. 

Spicy Roasted Chickpea Tacos

Prep time - 10 minutes / Cook time - 30 minutes / Serves two

Olive oil

1 can chickpeas/garbanzo beans, drained and rinsed

A pinch of sea salt

Lemon pepper

1 green bell pepper, diced

1 zucchini, diced

1 sweet onion, diced

Soft flour tortillas

Optional taco toppings: Sour cream, shredded mexican cheese, salsa, Cholula hot sauce, avocado, cilantro, arugula/lettuce

Preheat the oven to 400 F. To prepare the chickpeas, place the beans in a smal bowl and add two tablespoons olive oil, a pinch of salt, and a generous helping of lemon pepper. Mix well, and place on a cookie sheet. Let the chickpeas cook in the oven for 20-25 minutes (the longer they're in the oven the crispier they'll be). While the chickpeas cook, dice the vegetables and cook on medium heat with a dash of olive oil for about 7 minutes. After the vegetables have been cooking for about 4 minutes, add lemon pepper to taste (I like a lot).

If you want your tortillas to be warm, wrap them in tin foil and place them in the oven with the chickpeas five minutes before they're done cooking.

Lay the table with your prepared ingredients; the vegetables, chickpeas, tortillas, and your choice of "toppings". I like to use arugula, Cholula hot sauce, medium salsa, and a little bit of shredded cheese. Enjoy!

Simple Homemade Marinera Sauce

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Lately I've been obsessed with the idea of making my kitchen basics myself.  Since I go through pasta sauce like it's my job I figured that would be a logical place to start, but I was afraid that it would be insanely difficult, time consuming, and, ultimately, more expensive and less flavorful. Today I finally decided to give it a try, and it seriously couldn't have been easier, and I'm really pleased with the result!

The great thing about making the sauce yourself is that you know exactly what's in in. Many grocery store pasta sauces have 20% or more of your daily sodium intake in a single serving, plus a ton of added sugar. This recipe just includes simple ingredients that most people already have in their pantry, with no extra sugar and only a pinch of salt. Also, the total cost of making this sauce is around 2.50-3 dollars, which is pretty darn sweet. I made this batch with butter, but I'm sure olive oil would substitute wonderfully.

I adapted this recipe from Marcella Hazan's Tomato Sauce with Onion and Butter by Food 52.

Simple Homemade Marinera Sauce

Prep time - 5 minutes / Cook time - 1 hour / Serves six

1 pound (28 oz) can crushed tomatoes

2 1/2 tablespoons butter

Medium white onion

Salt to taste

1 teaspoon red pepper flakes*

1 teaspoon dried basil

1/2 teaspoon dried italian herb mix

Chop the onion into small pieces and combine it in a pot with the tomatoes, butter, salt, and herbs. Cook uncovered on a slow, steady simmer for about an hour, stirring occasionally. When the sauce is done cooking, lightly blend with an immersion blender, food processor, or blender (I used an immersion blender).  This helps to even out the texture and puree the onion. Store in the fridge until ready for use.

* If you're like me, you like your pasta sauce with some kick. A teaspoon of red pepper flakes makes the sauce fairly spicy; if you just want to add a little bit of kick, I would suggest using a half teaspoon or less.

Citrus Muffins with Orange-Lemon Glaze

Baking is great therapy. Just had your heart broken? Bake a big batch of gooey chocolatey cookies. Stressed about your college final tomorrow? Bake muffins tonight.

Thats how I found myself making these deliciously light, zesty citrus muffins with orange-lemon glaze. They're slightly sweet and perfectly moist, and the glaze adds just the right amount of zing (you can also skip the glaze; they're wonderful without it, too!). Trust me, they're addictive--I've already eaten far too many. Calories don't count during finals, right?

This recipe was adapted from 17 and Baking's coconut grapefruit cupcakes. The topping was adapted from Martha Stewart's lemon glaze.

For the citrus muffins:

1 3/4 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sweetened, shredded coconut

1 1/2 sticks butter, softened

1 cup sugar

1/4 cup light brown sugar

3 large eggs

3/4 cup unsweetened light coconut milk

2 teaspoons vanilla extract

zest of one grapefruit

zest of one orange

Set the oven to 350 degrees. Combine the flour, baking powder, salt, coconut, butter, sugars, eggs, coconut milk, and vanilla extract in a large bowl. Add the zest of one large grapefruit and one large orange. Mix well with a whisk. 

Fill cupcake tins 3/4 of the way with batter, and bake at 350 degrees for between 13-20 minutes, depending on cupcake size. This recipe made 12 large cupcakes (which baked for about 15-20 minutes) and 30 tiny ones (which baked for 13 and a half minutes). 

For the glaze:

2 cups powdered sugar

Zest of one large orange

1/6 cup fresh lemon juice

1/6 cup fresh orange juice

Whisk the ingredients together until well combined. If the mixture is too watery, add more lemon or orange juice; if it is too dry, add more powdered sugar. When the muffins are completely cool use your finger to lightly glaze the top of each muffin. Allow the glaze to harden (about and hour) and enjoy!

Recipe: 50 Cent Fudge Brownies

I'm a huge fan of brownies. Delicious warm gooey chocolate-y goodness? Well, okay. I made these for an Emory women's rugby party this weekend and they were a hit!

This recipe is 100% homemade, sinfully easy, and super cheap to make! I slightly adapted a knockoff "Betty Crocker Fudge Brownie" recipe by Fake-it Frugal, so the total cost of the recipe should (supposedly) be somewhere around .30-.50 cents. And that's pretty darn sweet.

You'll need:

2 cups white sugar

1.5 cups white flour

2/3 cups cocoa powder

1/2 tsp salt

1/2 tsp baking powder

3 eggs

1 cup vegetable oil

1/4 cup water

3 tsp vanilla extract

Chocolate chips (optional)

Heat the oven to 350 F and grease a 9x13 inch pan.

In a large mixing bowl, combine the dry ingredients: sugar, flour, cocoa powder (I used 1/3 cup "dark" cocoa powder and 1/3 cup "light"), salt, and baking powder. Mix. Add the eggs, vegetable oil, water, and vanilla extract. Mix well. I added about 1/2 cup of semi-sweet chocolate chips, but that's totally optional!

Place in the oven. Bake for 25-35 minutes (mine took 33 minutes, but I recommend a little less time so they're gooey-er!).

Recipe: Double Layer Chocolate Cake

I'm a total baking novice. I've never made a double layer cake before, and I don't really understand the difference between buttermilk and normal milk. I do, however, know the difference between a good cake and a really really freakin' amazing cake (that you would happily elope with. just kidding. but you'll probably want this cake to move in with you.). And that's what this is. Pure chocolate deliciousness-- sweet creamy frosting and rich, moist cake. And if I can make it, anyone can.

This is an ever so slightly tweaked version of this recipe I found on My Missouri Kitchen.

For the cake you'll need:

2 cups white sugar

1 3/4 cups white flour

3/4 cup unsweetened cocoa powder (I used Trader Joe's)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

2/3 cup milk (I used 2%)

1/3 cup heavy whipping cream

1/2 cup vegetable or canola oil (I used canola)

3 teaspoons vanilla extract (I used Mexican vanilla)

1 cup boiling water

Preheat the oven to 350 degrees and grease two 9 inch cake pans.

In a large mixing bowl combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Mix well. Add the eggs, milk, cream, oil, and vanilla. Mix well (I did the mixing by hand, but you can also use a mixer!). Stir in the boiling water; you have to mix everything for a minute or two for it to combine with the cake batter properly. The mixture will become quite thin.

Pour mixture into the prepared pans (2/3 of the way to the top of the pan) and bake in the oven for 35-45 minutes, until a toothpick inserted in the center comes out clean. Cool completely before frosting.

*I had a little extra cake batter at the end, so I made a tin of mini cupcakes with it! They're really tasty frozen. They only took about 10-15 minutes to cook.

For the frosting you'll need:

Six tablespoons butter, softened to room temperature

3 cups powdered sugar

1/2 cup cocoa powder

1/2 cup heavy whipping cream

1 1/2 teaspoon vanilla extract

In a mixing bowl, combine all ingredients and beat with an electric mixer. If icing is too thick, add a little more heavy cream. This will be enough to generously frost the top and center of the two layer cake, along with 12 small cupcakes. If you want to frost the sides of the cake, double the recipe. Extra frosting can be stored in the freezer.

Recipe: Summer Salad with Citrus Vinaigrette

Salads are the perfect summer food. They're light and refreshing-- just what you need for those hot July and August evenings when you can't step outside without wanting to jump in a pool. This salad takes advantage of the last of the summer fruit I love so much; blueberries and strawberries. The delightfully sweet and tangy dressing also adds a nice touch to all of fresh seasonal goodness.

For the salad you'll need:

2 cups baby spinach

3/4 cup strawberries, chopped

1/2 cup fresh blueberries

One large purple plum, chopped

1/4 cup almond slivers

Mix all ingredients in a large salad bowl and chill before serving. Add dressing to taste.

For the vinaigrette you'll need:

1/4 cup olive oil

1/8 cup fresh lemon juice

1/8 cup orange juice

1/4 cup campaign vinegar (I highly recommend Trader Joe's orange muscat campaign vinegar)

Combine the ingredients in a small jar. Chill and shake well before serving (vinaigrette will separate). Vinaigrette can be stored in a sealed jar in the refrigerator for several weeks.

Recipe: Frozen Strawberry Banana Smoothie

Continuing my unhealthy obsession with smoothies, here's a simple recipe for a frozen strawberry banana smoothie! Somehow, it never occurred to me to put my bananas in the freezer before putting them into the blender. Freezing ripe bananas gives them the consistency (and richness) of ice cream, giving you a sinfully rich smoothie without any of the guilt! This is also the perfect post-workout drink: it's jam packed with vitamin C, potassium, and protein.

You'll need:

1/2 cup orange juice

1.5 bananas, cut up and frozen (I freeze them overnight)

1/2 cup frozen strawberries

1/2 cup non-fat Greek yogurt

Juice from half of a large lemon

Serves one (very generously!).

*If your blender isn't too strong I recommend thawing the bananas for a few minutes first. Also, if your blender is having trouble blending because this smoothie is so thick, feel free to add a little bit of water to help it along. 

Combine all ingredients in a blender and blend until smooth. Serve immediately.

Recipe: Lemon Ricotta Pasta

I find cooking for one to be a challenge; making single serving portions and using up perishable food items fast enough can be tough. I recently found myself with too much ricotta and too much spinach, so I decided to kill two birds with one stone and make a simple lunch of lemon ricotta pasta with wilted spinach. It's easy, fast, and surprisingly filling. A little garlic thrown in with the spinach might make for a nice addition, and the recipe could easily be doubled to serve two.

You'll need:

1/2 lemon

1/2 cup ricotta cheese (I used part skim)

1 cup  whole wheat pasta

1 1/2 cups spinach

1/2 tablespoon olive oil

Salt and pepper

Serves one.

Add the pasta to boiling water and cook according to the instructions. While the pasta is cooking, place the ricotta in a small bowl. Use a grater to add lemon zest to the ricotta and then add the juice from the lemon (about 1 tablespoon) along with salt and pepper, to taste. In a nonstick pan add the olive oil and spinach and cook on high until the spinach is completely wilted (about 2-3 minutes). When the pasta is done, drain the water and add the spinach and lemon-ricotta mixture. Mix well and serve immediately with a small wedge of lemon.

Recipe: Chocolate Cake with Cream Cheese Frosting

This is probably the easiest (and fastest) chocolate cake I have ever made, and the frosting is sinfully simple. Best part? The cake can be mixed, cooked, and frosted in an hour and a half. I made this for a Friday night potluck dinner where we enjoyed time by the pool, ate a ton of food, and watched the opening ceremony for the 2012 Olympics. Not a bad way to ring in the games!

Cake recipe majorly adapted from this recipe by Bon Appetit. Frosting recipe from Banner Boutique.

For the cake you'll need:

1 1/2 cups sugar

1 1/3 cup all purpose flour

3/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

3/4 cup milk (I used almond milk)

1/2 tablespoon vanilla extract

3/4 stick melted butter

For the frosting you'll need:

16 oz. whipped topping (Cool Whip or a generic brand)

8 oz. cream cheese

Set the over for 325. Combine all of the ingredients for the cake in a large bowl and mix well (the mixture should be relatively "soupy"; if it seems dry, add a little bit more milk). Pour the ingredients into a greased cake pan (9 x 1.5 or slightly larger) and bake for about 40-50 minutes, until tester comes out clean. If you need to cool the cake quickly, you can stick it in the fridge after you take it out of the oven.

For the frosting, combine the whipped topping and cream cheese in a mixer and whip until smooth. Store in the refrigerator until it's time to frost the cake (this recipe makes a lot of frosting, so feel free to half it), Add fruit to garnish and serve chilled.

Recipe: Spicy Ginger Soba Noodles

Lately I've been majorly craving tofu, and in an effort to come up with a fresh and easy recipe I ended to creating something I really love: spicy ginger soba noodles with carrots, green beans, and scallions. It seems like there are a lot of ingredients, but it's super easy to make and can be ready in under ten minutes (fifteen if you count the time it takes to boil water)! It's also packed with veggies, protein, and whole grains and has the perfect spicy kick!

You'll need:

1/2 cup extra firm tofu, cubed

Handful of whole wheat sodium-free soba noodles (about a half cup cooked)

1 tablespoon sesame oil

1 tablespoon reduced sodium soy sauce

Small bunch green onions/scallions, chopped

1 large carrot, peeled into thin strips

1 cup green beans, chopped

1/2 tablespoon fresh ground chili paste (I recommend Sambal Oelek)

3 large cubes of ginger

Serves one. For less spice, add only a dash of chili paste.

Bring a large pot of water to boil and add the soba noodles. Cook according to the package instructions. While the noodles are cooking, place the scallions, carrots, green beans, tofu, ginger, sesame oil, soy sauce, and chili paste in a nonstick pan on high heat. Allow to cook for about 7 minutes, adding more sesame oil as needed and stirring occasionally. When the noodles are done cooking, drain the water and add the hot vegetables and tofu. Remove the ginger pieces and serve immediately.

Recipe: Black Bean, Corn, and Edamame Salad

This summer I've been doing Friday night potluck dinners with friends. It's been a great way to catch up, meet a few new people, and experiment with new recipes! I recently found a black bean, corn, and edamame salad recipe on Pinterest, and this Friday I finally had the perfect excuse to try it out. I added a few small touches of my own to the recipe and I think it was a hit!

You'll need:

1 red onion

1 red pepper

3-4 cups cooked edamame

1.5 cans of black beans, drained

2 cobs of corn, cooked, with the corn cut from the cob

3 tablespoons olive oil

2 tablespoons canola oil

3 tablespoons fresh lime juice (I used key limes)

3 medium garlic cloves, pressed

1 tablespoon agave nectar

1/4 cup fresh cilantro

Serves six to eight as a side dish.

Mix the edamame, corn, and black beans in a large bowl. Dice the red onion and red pepper and add them to the bowl. Add the olive oil, canola oil, and lime juice and mix well. Add the garlic, agave, and cilantro and mix. Store in the refrigerator for at least an hour and serve chilled.

Recipe: Green Smoothie

I've always been wary of "green smoothies". Vegetables? In my fruit smoothie? Are you crazy? Turns out, it's not such a wild idea. This is the perfect way to sneak a serving of veggies into breakfast. The spinach lends the smoothie a fresh, minty color (but no weird taste!), and the fruit and yogurt combine to make a wonderfully thick and naturally sweet smoothie base.

You'll need:

1 cup watermelon cubes

1/3 cup Greek yogurt

3/4 cup fresh spinach

A dash of orange juice

1 cup frozen mango chunks (I got mine from Trader Joe's)

Ice to taste (I used about 5 cubes)

This recipe makes two medium sized cups or one large cup.

Combine the spinach, watermelon, Greek yogurt, and orange juice in a blender and blend until smooth. Add the mango chunks and blend until smooth. Add the ice and (again!) blend until smooth. Enjoy!

Recipe: Key Lime Fruit Smoothie

Last week, while my parents were in Georgia, we went to the Buford Highway Farmers Market. If you like food and you're ever in Atlanta make sure to make a trip; they have food from around the world, and a truly fabulous produce section. While there I got a huge bag of beautiful key limes (for a dollar!), and I've been working hard find uses for them. As a result, this key lime fruit smoothie was born. It's light, tangy, and the perfect breakfast for hot July days.

A note about Greek yogurt: Greek yogurt is thick and tangy and thus lends a smoothie more substance and flavor. I recommend Trader Joe's brand (it's the cheapest), but FAGE is also wonderful. If you want the smoothie to be sweeter and less thick, try substituting vanilla yogurt.

You'll need:

1/2 cup blueberries

1/2 cup strawberries

1 ripe peach

2 key limes or 1 regular lime

A dash of orange juice

Plain nonfat Greek yogurt (about 1/2 cup)

Ice cubes ("to taste"-I used about 8)

Take the blueberries, strawberries, and peach and put them in a blender. Add the lime juice, the orange juice, and the Greek yogurt. Blend until smooth. Add the ice (use less if you're substituting frozen fruits for fresh ones) and blend until smooth. Serve with a garnish of lime.

Recipe: Red, White, and Blue Fruit Salad

I was recently inspired by a fabulous looking blueberry, strawberry, and jicama salsa recipe to create this yummy red, white, and blue fruit salad. It's the perfect way to use some of summer's best produce to create a light, refreshing side or dessert. The best part? It's super easy to make, but sounds, looks, and tastes kinda fancy!

You'll need:

Equal parts jicama, strawberries, blueberries, and watermelon* (I used about a half cup of each)

Three key limes or one regular lime

Fresh mint leaves

*I used the ingredients I had on hand, but I'm sure mangoes, peaches, and any number of other fruits would make a wonderful substitute or addition. 

Take the jicama, strawberries, and watermelon and cut them into small cubes, about 1/4 inch. Place in a bowl with the blueberries and mix well. Cut the limes and squeeze the juice (lime zest might make a good addition, too), and add chopped mint leaves, to taste. Mix well, let sit for at least 15 minutes, and serve well chilled.

Recipe: Summer Peach Pie

There are few better ways to spend a summer evening than relaxing outside with a tasty homemade dessert. My parents and I recently got a bag of fresh Georgia peaches and, since we couldn't eat them fast enough, my mom and I decided to make a pie! Here's a quick and easy recipe that can be adapted for all kinds of fruits!

You'll need:

8-9 inch pie pan

4-5 cups of fresh peaches

Store bought crust for a two crust pie

1/4 cup sugar & 1/4 cup flour

1/2 tablespoon butter

Dash of cinnamon

Remove the store bought crust from the refrigerator and set the oven for 375. Peel and slice four to five cups worth of ripe peaches; take care to slice them thinly and evenly to reduce baking time! In a bowl, mix the peaches with ¼ cup of white sugar and about ¼ of a cup of flour (if the peaches are super juicy, add more) and a dash of cinnamon. Layer the bottom pie crust into the pan, and pour in the peach/flour/sugar mixture and add a half tablespoon of butter. Cover with top crust and crimp edges of the bottom and top crusts together (for an extra fancy look, use fork tines to decorate the edges!). Pierce top of pie crust with a fork or knife so air can escape. Put in the preheated 375 degree oven for fifteen minutes and then reduce heat to 350 for 45 minutes to an hour; the pie is done when the crust is golden brown and the peach juice has started to bubble up.

For an extra special treat, serve with vanilla ice cream or whipped cream, or enjoy a la mode! Also, we used a store bought pie crust, but you can make your own for an even yummier version.