peach pie #2

peaches are my favorite, and i love peach season more than anything. i wait all year for my mom's peach pie. it is honestly the best pie ever. my mom and i made four on saturday, and i was planning to take a picture so i could post it but davis and i already ate ours. the crust is delicious, it tastes like a shortbread cookie. mmmmmm.

Crust:
1 stick butter-soft
1 cup flour
3 T sugar
Combine using pastry cutter or fork. Press into greased pie pan and bake on 375 for 15 minutes.

6-7 peeled peaches-lemon alberta is the best variety for pies.

In a saucepan on medium to medium high (don't get it too hot or it will burn), take 2 or 3 of the peaches and smash with fork or cut them into chunks. Add 2 Tablespoons cornstarch and cook until it thickens up substantially. (about 10 minutes.)

Slice the remaining peaches straight into the cooked pie shell. Pour the peach/sauce over the fresh sliced peaches. Make sure to cover the peaches completely, it seals in the peaches and keeps them fresh.

Chill in the fridge until cool.

easy summer peach pie

so easy & SO good:

cooked pie shell filled with
3 large peaches/peeled/pitted/sliced (usually use more peaches, enough to fill & slightly mound)

in saucepan combine:
2 large mashed peaches
1 c. sugar
3 T corn starch
1/2 c. water

bring to boil, remove from heat and add:
1/2 t. almond extract
1 t. vanilla
2 T butter (not margarine)

allow to cool slightly, then poor over peaches in pie shell. chill & serve.

Southern Pecan Pie

350 degrees

1 9 in. unbaked pie shell
1 cup pecans
4 eggs, slightly beaten
1/4 c melted butter (no substitute)
3/4 c light corn syrup (dark may be used)
7/8 c granulated sugar or 1 c brown sugar (I like
   brown)
1 t vanilla

Spread pecans over the bottom of the unbaked pie
crust. Beat eggs slightly. Add melted butter, corn
syrup, and sugar. Blend well. Stir in vanilla. Pour
mixture over pecans in pie shell. Bake for 45 to 60
minutes until center of pie is set. Cool before
serving. 

Nestle Toll House Pie

Estimated Times:

Preparation - 15 min Cooking - 55 min Cooling Time - 15 min cooling Yields - 8

Ingredients: 1 unbaked 9-inch (4-cup volume) deep-dish pie shell * 2 large eggs 1/2 cup all-purpose flour 1/2 cup granulated sugar 1/2 cup packed brown sugar 3/4 cup (1 1/2 sticks) butter, softened 1 cup (6 oz.) Nestle Toll House Semi-Sweet Chocolate Chips 1 cup chopped nuts Sweetened whipped cream or ice cream (optional)

Directions: PREHEAT oven to 325° F. BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream.

NOTES: * If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.

Super Simple Key Lime Pie

1 can sweetened condensed milk
1/2 c. key lime juice (best if fresh, but bottled works too)
1 tsp. key lime zest (if using bottled key lime juice, you can use a regular lime for the zest)
1 (8 oz.) container Cool Whip
9" pie shell, baked (graham cracker crust works too, but it's really really sweet)

Mix milk, juice and zest. Fold in Cool Whip till well blended. Color if desired (I like a barely yellow-green tint). Cool in fridge till stiffened (at least 1 hour). Garnish with Cool Whip and key lime slices or zest.