Easy Peach Pie

Easy Peach Pie

Baking a pie can be really intimidating for a lot of people. Well, making pie dough is the intimidating part. 

Any TV cooking show, magazine, or cookbook that talks about making a pie crust from scratch is dead serious about how to make the crust the right way. There are very exact specifications on how much butter to add, what temperature to keep the dough, and what the consistency should be. One slightly wrong move and the whole this is completely ruined. 

Sound familiar? It’s enough to make my head spin.

Even though pie dough is not as difficult to make as some pastry chefs and pie-baking grandmothers make it out to be, it’s time-consuming and requires some effort. 

With the availability of ready made pie crust at most grocery stores these days, we really don’t have to focus on making the perfect pie crust. Instead, we can focus on making the pie itself. You know, the fun part of baking. 

The hardest part about this recipe is making sure the peaches you’re peeling don’t slip from your hands. Also, waiting for store-bought dough to thaw. That’s it. The rest of it is easy. 

Even though this easy recipe uses store-bought pie crust, the peaches are totally fresh. Fresh fruit makes a huge difference when it comes to taste in a pie, especially in something like a peach pie. Canned peaches just won’t taste the same as fresh peaches, so don’t even try it. 

This recipe is adapted from a New York Times recipe. Check it out! 

Easy Peach Pie Easy Peach Pie Easy Peach Pie Easy Peach Pie

Easy Peach Pie


  • 2 frozen pie crusts, thawed
  • 5 large ripe peaches, peeled and sliced, approximately 5 cups
  • 2 tablespoons lemon juice
  • 1 cup granulated sugar
  • ¼ cup all-purpose flour
  • Pinch of ground nutmeg


  1. Preheat the oven to 425F.
  2. Gently place one pie crust into a pie pan. Dust the pie crust with some flour to help keep it from getting soggy.
  3. In a large mixing bowl, add the peaches, lemon juice, granulated sugar, and flour. Mix together until the sugar and flour have dissolved into the mixture.
  4. Carefully pour the filling into the pie pan. If the fruit filling is has a lot of liquid, gently scoop out the fruit and some of the liquid into the pie pan. Too much liquid will make the pie too soggy.
  5. Sprinkle a pinch of nutmeg over the filling.
  6. This step is optional, but you can add a crust on top, using the second pie crust. I created a lattice crust with mine, but you can get creative and do something different.
  7. Bake the pie for about 15 minutes at 425. Then reduce the heat to 375 and continue cooking for another 30-45 minutes. Keep an eye on the pie, as you may have to increase the cooking time depending on your pie and your oven. Bake until the crust is flaky and golden brown.
  8. Slice and serve warm. Add a scoop of ice cream for a more decadent dessert.
  9. Cover and refrigerate for up to 3 days.

Easy Peach Pie

Momofuku Milk Bar: Bake the Book in Brooklyn

Finished Birthday Cake Momofuku Milk Bar Bake The Book ClassOne of the highlights of my trip to New York was taking a “Bake the Book” class at Momofuku Milk Bar’s Brooklyn (Williamsburg) location. In our short two-hour class, we learned how to assemble Milk Bar’s most popular cake, Birthday Cake, and also make Birthday Cake Truffles!

A little background on the cake for those who may not be familiar: Christina Tosi, co-owner and creative genius behind Milk Bar’s mouthwatering and delicious cakes set out to perfect a recipe for birthday cake that emulates the Funfetti boxed mix cakes of our childhoods, but with fresh ingredients and her own added twist. Birthday Cakes include layers of cake with rainbow sprinkles, followed by frosting, and “rainbow cake crumble”, layered 3 times!

After an interesting subway experience from Manhattan to Brooklyn that involved a few strange encounters and some unexpectedly strong rain , I (surprisingly) made it to the Brooklyn Momofuku Milk Bar and waited outside the production kitchen, conveniently next door. When we (the other 15 or so students and I) were called in, we put on our very attractive hair nets and navigated through the kitchen to the classroom. The facility looked industrial with large stand mixers and other hefty machines around, but the place smelled so warm and inviting with all the vanilla floating through the air!

Momofuku Milk Bar Classroom

On parchment paper-lined stainless steel counters, each student had an apron, fabric hair wrap, fully-baked birthday cake, cake ring, cardboard, and spoon. Note that I said “fully-baked” birthday cake.

Momofuku Birthday Cake Sheet Cake

You’re probably thinking “…but isn’t this a baking class?” Totally. But given the two hour window we had to make the cake and truffles, there just wouldn’t be enough time to bake the cakes from scratch and allow them to cool before assembling them and then making the truffles.

After a warm introduction from our instructors, we all proceeded to assemble our own Birthday Cakes.

One of the best parts of the assembly process? We were encouraged to taste everything. There were extras of everything from sheet cake to crumble so that we would be able to taste everything without worrying about where we were saving enough for our finished products.

Momofuku Milk Bar Cake Assembly

Once we were finished assembling our cakes, they were rolled away on a stainless steel rack to their industrial freezer, where the cakes would set before we took them home.

The next part of the class involved forming two groups, where we had two Birthday Cake Truffle assembly lines going!

Momofuku Milk Bar Truffle Assembly Line

First, someone would take cake crumbs and some Birthday Cake Soak, and form cake balls. Then each cake ball would be rolled around a thin layer of chocolate. After that, they were tossed in cookie crumbs and rainbow sprinkles. Finally, they sat on the parchment paper to set. We all took home quite a few Birthday Cake truffles.

Birthday Cake Truffles

I took back the cake and truffles to a big family dinner where we all had a bit of everything for dessert!

Finished Birthday Cake Momofuku Milk Bar Bake The Book Class Finished Birthday Cake Momofuku Milk Bar Bake The Book Class

Overall, the class was really fun! Would I take a class again? Totally! But, with a different Momofuku treat like Crack Pie® or Chocolate Malt Cake.

A few things to note, if you’re planning on taking the class!

  • – Try to get your spot in the class ASAP! Their classes DO fill up and sell out.
  • – Plan to get there early, especially if you’re using public transportation
  • – Don’t arrive hungry, but don’t arrive stuffed either. That way you can taste everything!
  • – Go with a friend. I took this class by myself and it was still really fun for me, but I can see how much more fun it would be to go with a friend, or a group of friends.
  • – You don’t need to buy the book for the class. Of course,  you should buy it because it’s awesome, but all the instructions you’ll need are given to you in class. Plus, you’re welcome to ask all the questions your heart desires!

 For information on Bake The Book classes, check out the Momofuku Milk Bar website.

Nutella Brownies

Nutella Brownies at thesassylife

One of the best parts of this season happens to be all the good sweet treats we get to eat! Of course in the summer, we gravitate towards cold, refreshing desserts such as ice cream. But as the air becomes crisp, hot and satisfying desserts like brownies become more delectable than ever. I love brownies when they are done RIGHT (moist, flavorful, and rich). So I wanted to do a twist on brownies by adding Nutella into the mix. Here’s my take on Nutella Brownies.

Nutella Brownies, slightly adapted from Karly’s recipe at Buns In My Oven


  • 2 sticks unsalted butter
  • 1 1/2 cups sugar
  • 3/4 cup Nutella
  • 4 eggs
  • 1 1/4 cups cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking power
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 package of Ghirardelli (or really any brand) Milk Chocolate Chips (My bag was 11 ounces)


  • 9×13 baking dish
  • Small saucepan
  • Stand mixer -or-  large mixing bowl and hand mixer


  1. Take your small saucepan and melt the 2 sticks of butter over low heat. Then, stir in the sugar. Keep mixing and stirring. You will see it turn into a sugar syrup type mixture. Do not let this boil. I did this for about 3 minutes
  2. Next, mix in the Nutella. It may take a few moments to ensure it’s well combined.
  3. Mixing bowl time! Pour this stovetop concoction into your mixing bowl. Toss in the cocoa powder, salt, baking powder, eggs, and vanilla extract. Mix until combined.
  4. Now is a good time to preheat your oven to 350. Also, butter your baking dish.
  5. Mixed well? Good. Add in the flour and dump all the chocolate chips from your bag and use a spatula to stir into the brownie batter.
  6. Pour everything into the baking dish. Put in the oven and bake for 25 minutes. I say 25 minutes because the brownies will continue to a cook a little more once you remove them from the oven.

Nutella Brownies at thesassylife

Wait for the brownies to cool, then cut and serve! These brownies are so rich. You can turn brownie skeptics around with these babies. I could not stop eating them!

Hope you enjoy eating them as much as I did. My recommendation? Serve them warm with a scoop of vanilla bean ice cream on top! Great, now I’m drooling…