These are recipes that I developed in the summertime for the delicious utilization of stone fruits. These recipes are for peaches but could use nectarines instead. Cherries could be used in place of blueberries for the pie recipe. May you go forward in sweetness!

Sweet and Spicy Summer Love Peach Pie

1 1/4 cups flour
1/4 teaspoon salt
1 tablespoon brown sugar
1/2 cup butter
1/4 cup water
Combine flour and flour and salt in large bowl. Cut butter into flour mixture until it resembles coarse crumbs. Stir in cold water, one tablespoon at a time. Wrap in plastic and refrigerate overnight.
Streusal topping-
1 cup flour
1/2 cup sugar
3/4 cup crushed walnuts
1/3 cup butter
Mix flour and sugar. Crush walnuts and add to mixture. Add butter and mix ingredients together and set aside.
Peach mixture
2 lbs yellow peaches
1 cup blueberries
3/4 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon lemon juice
3 tablespoons flour
  • Set over temperature at 350 degrees.
  • Peel and chop peaches into small pieces. Place peach pieces and blueberries in a bowl, and mix in brown sugar. Add spices and stir.
  • Add flour, and stir.
  • Finally, add lemon juice and mix. Pour into pie pan over the crust, spreading evenly. Add streusal topping and spread evenly. Bake for 40 minutes until fruit is baked and topping is medium brown.

Ginger Peach Cheesecake


1 1/2 cups crushed gingersnap cookies (about 30 cookies; 8 oz)

1/4 cup butter or margarine, melted

1/2  teaspoon cinnamon


4 packages (8 oz each) cream cheese, softened

2/3 cup sugar

1/2 cup sour cream

1 tablespoon vanilla

4 eggs

1 can (15.25 oz) peach slices in heavy syrup, drained, coarsely chopped or 1 cup fresh peaches soaked in four table spoons brown sugar


1 cup fresh peaches, chopped

1/2 cup brown sugar

2 tablespoons flour

1 tablespoon finely chopped gingerroot

2 teaspoons lemon juice

1 tablespoon cinnamon


  • 1 Heat oven to 300°F. Wrap foil around outside of bottom and side of 9-inch springform pan to catch drips. In medium bowl, stir together crust ingredients. Press on bottom and 1 inch up side of pan.
  • 2 In large bowl, beat all filling ingredients except eggs and peaches with electric mixer on medium speed until smooth. On low speed, beat in eggs until blended. Gently stir in peaches. Pour into crust.
  • 3 Bake 1 hour 25 minutes to 1 hour 30 minutes or until edge of cheesecake is set but center still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
  • 4 Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
  • 5 In small saucepan mix topping ingredients. Slowly stir on medium heat. Carefully spread over top of cheesecake. Run metal spatula along side of cheesecake to loosen. Remove side of pan; leave cheesecake on pan bottom to serve. Store covered in refrigerator.