Farm Country Peach Pie

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Dig out your most treasured double pie crust recipe because you’re going to need it.  And don’t forget to pick up some farm fresh peaches at your local produce stand or farmers market.

This pie filling is sweet, but not overly so.  And I dare say you won’t get anymore farm country fresh than you will with this pie recipe.

This recipe makes one 8” pie but I got overly creative and made four mini’s.

Farm County Peach Pie Recipe

Prepared double pie crust pastry

3 extra large peaches, peeled and sliced

1 tsp. lemon juice

1 c. granulated sugar

2 tbsp. all-purpose flour

1/4 tsp. cinnamon

2 tbsp. cold margarine or butter

Preheat oven to 450 degrees. 

In a large bowl, add sliced peaches, lemon juice, sugar, flour, and cinnamon.  Carefully fold all ingredients together. 

Spoon peach filling into bottom half of prepared pie crust.  Slice margarine or butter into small pieces and place on top of pie filling.  Cover filling with top pie crust.  Using a sharp knife slice vents into top pie crust. Place thin pieces of aluminum foil around the pie crust to prevent over-browning.

Bake for 10 minutes at 450 degrees and then lower temperature to 350 degrees.  Bake for additional 35-40 minutes until pie filling bubbles out through vents and peaches are tender.  *Remove aluminum foil about 10 minutes before pie is done so edges can brown lightly.

Serve  warm with a dollop of homemade whipped cream or a scoop of French vanilla ice cream. 

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Have you made a peach pie this season? 

Vanilla Cream Pie

Pick your poison: Banana Cream, Coconut Cream, Almond Cream, Chocolate Cream, Butterscotch Cream, or Vanilla Cream Pie.  And so I did; Vanilla Cream Pie.

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This pie is so simple, yet so rich and creamy.  It has a hint of old-fashioned to it – which I like.  Nothing fancy or extravagant, just pure deliciousness. 

This recipe comes from Betty Crocker’s Picture Cookbook.   I increased the vanilla extract in the recipe by 1/2 teaspoon.

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You will need one 9” prepared pie crust.  I used a recipe for my pie crust out of the same cookbook.

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Vanilla Cream Pie (Original Recipe)

2/3 c. granulated sugar

1/2 tsp. salt

2 1/2 tbsp. cornstarch

1 tbsp. all-purpose flour

3 c. milk

3 eggs, slightly beaten

1 tbsp. butter

1 1/2 tsp. vanilla extract

Mix in a large saucepan; sugar, salt, cornstarch, and flour.  Gradually stir in milk.  Heat mixture over moderate heat (stirring constantly) until it thickens and boils.  Boil 1 minute.

Remove from heat.  Slowly stir half the mixture into the beaten eggs.  Then blend the hot egg mixture back into the saucepan.  Return to heat and bring to boil for 1 minute, stirring constantly. 

Remove from heat, add butter and vanilla.  Pour into prepared pie crust.  Chill for two hours before serving.  Top with whipped cream, toasted nuts or coconut, or fresh fruit. 

I topped my pie with homemade vanilla-cinnamon whipped cream – yum!

I want to thank Mike and Molly again for the bottle of their homemade vanilla that I won in their give-away last winter.   It  is awesome and ranks right up there with the more expensive brands that I often purchase.  Thanks guys!

Pie Talk

When I was a little girl my grandma would make a pie just about every week for Sunday dinners that I loved being invited to.  

Grandma’s pies never looked perfect but they were always delicious, and today I admire her for making them so faithfully.

My pies, like my grandma’s, never look perfect either.  And like hers, they are always very tasty but I surely don’t make them weekly.  I guess it would be safe to say that I’m lucky if I make one every few months, or so.

I love going into diners where their dessert menu boards are typically filled with a never-ending list of  their homemade pies – lemon, cherry, coconut cream, chocolate cream, banana cream, custard, red raspberry, black raspberry, peach, and of course apple.  It’s proof that pies are not a dying breed.  Perhaps today, people are more inclined to order a slice of their favorite pie out rather than make one at home.  What do you think?

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Since today is Sunday, and I haven’t baked all week, I thought I might as well make some pie and make my grandma proud.

This pie crust recipe came from The Good Housekeeping Illustrated Cookbook.

2 c. all-purpose flour

1 tsp. salt

3/4 c. shortening

5-6 tbsp. cold water

Put all the dry ingredients into a large bowl.  With a pastry blender, cut the shortening into the flour.  Sprinkle one tablespoon of cold water at a time  into the mixture; mix lightly.  With hands, shape pastry into a ball.  Divide dough in half.  On lightly floured surface roll each dough into a circle that is about 2 inches larger than the pie plate, and about 1/8 of an inch thick.  Place pastry into pie plate and pinch edges.

This custard pie filling recipe was adapted from the same cookbook.

2 c. skim milk

1/2 c. heavy cream

1/2 c. granulated sugar

3 eggs

2 tsp. pure vanilla extract

1/2 tsp. salt

1/4 tsp. nutmeg

Preheat oven to 425 degrees.  Rub softened butter on unbaked pie crust and put in refrigerator until filling is ready.

In a medium bowl, add all ingredients.  Whip ingredients with wire whisk until mixed.  Pour custard mix into pie shell and carefully transfer to oven.  Bake for 25 – 30 minutes, or until a knife comes out clean when inserted about 1 inch from the edge.  Cool and refrigerate. 

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Rather it’s a deep dish, top crust, graham cracker crust, or crumb topping I’m all for pie!

Do you make your own pie, or do you order it out?

Shared this at Weekend Potluck – check out all the other great recipes there!

A pastry chef – I’m not. But hey, it sure tasted good.

I envy you bakers that throw together a pie crust like there’s nothing to it.  I’ve seen your crusts –  no flaws, perfect thickness, and edges.  That’s what I classify as a true form of art.  

I, on the other hand, wrestle with pie crusts every time I make them.  I realize my difficulty comes from how infrequently I make pies, and quite possibly my lack of patience. 

This weekend was no exception.  I decided to whip up a Strawberry Glace’ Pie.  I made the  pie crust, and as usual, became frustrated as I struggled to get the dough to form a nice round circle to fit in my pie plate.  Once the crust landed in the pie plate I had to refrain from using bad words as I realized it didn’t fit in the plate evenly, and would need some serious patching.

I had to remind myself I was  just going to eat this pie and I wasn’t looking to win a blue ribbon at the county fair. Everything would be all right… 

As the crust  baked I concentrated on making the filling.

Once the crust  and filling were ready I poured the filling into the crust.  From this perspective things looked so much better.

With all that said, here is what made it all worth the aggravation.

And regardless that the crust wasn’t perfect, it sure tasted good!