While we sometimes refer to these days as the lazy days of summer, many times they're as busy as ever! Whether you're packing a picnic dinner to take to the ballpark, making snacks to take to the pool or planning a patio party with a menu that doesn't require plates and forks, we'd love for you to share your very best recipes today!
So tell us...
What are YOUR favorite
PORTABLE SUMMERTIME recipes?
Share it below in our Recipe Round-Up!
We love the idea of a slice of pie that needs no fork or plate...these little hand pies are perfect for any summertime gathering! Find the recipe in our cookbook, Get-Togethers with Gooseberry Patch!
Just Peachy Hand Pies
From Vickie's kitchen, these are so tasty when peaches are at their summertime peak. Try them with your favorite filling too!
1 T. butter
4 t. cornstarch
1/3 c. plus 1 T.
2 lbs. peaches, pitted,
peeled and diced
1 t. cinnamon
1/8 t. salt
1 T. lemon juice
4 9-inch pie crusts
1 egg, beaten
Melt butter in a skillet over medium heat. Combine cornstarch with 1/3 cup sugar; add to skillet. Stir in peaches, cinnamon and salt. Cook until mixture thickens and boils, about 25 minutes, stirring frequently. Boil for one minute; remove from heat and stir in lemon juice. Cool completely; set aside.
Cut crusts into quarters; spoon 2 tablespoons filling into the center of each quarter, leaving 3/4-inch dough uncovered on each side. Fold dough over filling; press edges together to seal. Transfer pies to 2 ungreased baking sheets. Brush tops of pies with egg; sprinkle with remaining sugar. Cut a one-inch slit in the top of each pie.
Bake at 425 degrees for 18 to 20 minutes until golden, rotating baking sheets between upper and lower racks halfway through baking. Remove to wire racks to cool. Makes 16 pies.
Click here for a printable version of this recipe.
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