Easy Peach Pie

9-inch unbaked pastry crust
1 cup of sugar
1/8 teaspoon of ground cinnamon
6 medium-sized fresh peaches, quartered
3 tablespoons of flour
2 tablespoons of butter

Mix the sugar, flour, and cinnamon together and sprinkle half of mixture over the unbaked pie crust. Arrange the peaches in single layer over the crust. Dot with butter and bake at 400 degrees about 1 hour, or until juices thicken and crust is light brown.


Pyrex Portables Pie Carrier with 9-Inch Pie Plate

Mixed Nut Pie

1 9″ unbaked pie shell
3 eggs, lightly beaten
2/3 cups dark brown sugar, packed
1 tablespoon all purpose flour
1/4 teaspoon salt
1 cup light corn syrup
4 tablespoons butter, melted
1 teaspoon pure vanilla extract
1 cup chopped mixed nuts, unsalted (peanuts, macadamias, cashews,walnuts etc…)
1 cup pecan halves, more if needed for design

Whipped Cream:
1 1/2 cups heavy cream
1/4 cup confectioners sugar, sifted

Shaved chocolate for garnish

Preheat oven for 375 degrees F.

In a large bowl, combine the eggs, sugar, flour, salt, syrup, butter and vanilla. Beat well until thoroughly mixed. Stir in the chopped mixed nuts and pour into the pie shell. Arrange the pecan halves on top of the mixture in a decorative pattern. Bake until the edges of the pie fill set, but the center
still jiggles slightly. About 45-50 minutes.

Allow the pie to cool slightly.

While the pie is cooling prepare the whipped cream. In a large bowl, add the heavy cream and beat until just beginning to thicken. Add the confectioners sugar and continue to beat until desired thickness is reached.

Servings: 8


Cooking with Brown Sugar: 51 Recipes

Tipsy Apple Peach Pie

8 large Granny Smiths
4 large peaches, canned are fine
1/2 cup dark rum
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/2 cup firmly packed brown sugar
2 cups all-purpose flour
1 tablespoon granulated sugar
generous pinch of salt
1 cup butter
6 tablespoons ice water

Peel, core, and cut up the apples. Peel and cut up the peaches.

Marinate fruit in rum, cinnamon, nutmeg, ginger and brown sugar. Let sit for about 2 hours.

Prepare piecrust: Measure flour, granulated sugar and a generous pinch of salt into a food processor fitted with a metal blade. Pulse once or twice to mix. Add butter and pulse on and off until mixture resembles small peas. Add ice water all at once. Pulse a few more times, just until dough starts to come together. Turn dough onto counter and flatten into a disk. Wrap dough well in plastic or wax paper, and refrigerate for at least 30 minutes before rolling out.

Drain fruit and place in crust fitted into deep dish. Add top crust and slash top. Brush with milk and bake 10 minutes at 425 degrees. Finish baking at 350 degrees for around 35 minutes.

Instead of discarding marinade, thicken it slightly and serve over ice cream.


Cooking with Brown Sugar: 51 Recipes

Chocolate Pecan Pie

1 uncooked pie crust
3 eggs
1 cup Mrs. Butterworth’s pancake syrup
1 cup sugar
2 tablespoons butter, melted and cooled
1 teaspoon vanilla
2 cups whole pecans
1 cup dark chocolate morsels

Beat the eggs slightly. Mix in the syrup, sugar, butter, and vanilla. Stir in the pecans and chocolate chips.

Bake at 350º for about 1 hour and 15 minutes or until the center is no longer jiggly. Keep an eye on it and throw a piece of tin foil over the top if it starts getting too brown.

Cool for a couple hours before serving.


KitchenAid 5-Speed Ultra Power Hand Mixer, Empire Red

Kahlua Black Russian Pie

24 marshmallows; large
1/2 cup milk
1 chocolate bar; for curls (optional)
1 cup whipping cream
3 oz Kahlua
2 tablespoons butter; melted
1 cup Oreo cookie crumbs
1/8 teaspoon salt

Combine cookie crumbs and butter in and 8-inch pie pan. Mix well and press firmly in an even layer over bottom and sides of pan to form a crust. Place in freezer until firm.

Meanwhile, melt marshmallows with milk and salt over hot water. Cool until mixture will mound on a spoon. Stir in Kahlua. Beat cream stiff and fold into marshmallow mixture. Chill about 30 minutes, until mixture holds ripples when stirred lightly.

Turn into chilled cookie shell and freeze firm.

Before serving, arrange a circle of chocolate curls in the center (optional) and cut into wedges


Prepworks by Progressive Ultimate 19-Piece Measuring Cup and Spoon Set

Key Lime Pie

1/2 cup each shredded unsweetened coconut and key lime juice
1 pinch cream of tartar
4 egg yolks
1/2 cup plus 2 tablespoons sugar
5.3 oz box shortbread cookies, broken into pieces
7 egg whites
14 oz can sweetened condensed milk
2 tablespoons butter, melted

Heat oven to 350 degrees.

In a food processor, pulse cookies, coconut and 2 tablespoons sugar until finely ground. Pulse in butter.

Pat crumbs into bottom and up sides of a pie pan. Bake crust 10 minutes.

In a bowl, whisk yolks, milk and lime juice.

In another bowl, whisk 2 egg whites until nearly stiff, fold into yolk mixture. Pour filling into crust. Bake until custard is set but slightly jiggly in center, 20 minutes.

Let cool. Refrigerate 4 hours.

Heat broiler.

In bowl, whisk remaining egg whites, sugar and cream of tartar. Bring 1″ water to simmer in a pot. Place bowl on top of pot. Whisk until mixture is warm and smooth, then beat until soft peaks form. Beat until stiff but not dry. Spread meringue in peaks over pie. Broil until meringue is golden brown

Makes one pie.


Pyrex 2-Pack Easy Grab Glass Pie Plate, 9.5-Inch

Banana Cream Pie

1 refrigerated pie dough round for a 9 in (23 cm) pie
1 teaspoon pure vanilla extract
4 large egg yolks
3 ripe bananas
1/2 cups sugar
1/2 tablespoon fresh lemon juice
1/4 cup cornstarch
1 1/2 cups heavy cream
1/4 teaspoon salt
3 tablespoons confectioner’s sugar
2 cups whole milk, heated

Preheat the oven to 400°F (200°C). Line a 9in (23cm) pie dish with the pie dough. Prick the dough all over with a fork.

Line the dough with wax paper, then fill with baking beans. Place the pie dish on a baking sheet. Bake for 10 minutes or until the pastry looks set. Remove the paper and beans and prick the dough again. Bake for about 10 minutes more, until the pastry is golden brown. Transfer to a wire rack and let cool.

Meanwhile, beat the egg yolks, sugar, cornstarch, and salt together well in a medium saucepan until the mixture is pale yellow. Whisk in the hot milk and vanilla. Cook over medium heat, stirring constantly, just until thickened and beginning to boil. Reduce the heat to low and let cook and bubble gently, stirring, for 2 minutes more. Strain through a wire sieve into a bowl, press a piece of plastic wrap on the surface, and let cool.

Thinly slice the bananas and toss with the lemon juice. Spread them in the pie shell, then top with the custard. Cover with plastic wrap and refrigerate until chilled, at least 2 hours.

Beat the cream and confectioner’s sugar until stiff peaks form. Spread over the filling and serve chilled.


Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers

Layered Lemon Pies

Pastry for two single-crust pies (9 inches)
1-1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
2 cups cold water
3 egg yolks, lightly beaten
1/3 cup lemon juice
1/4 cup butter, cubed
1 teaspoon grated lemon peel
1 teaspoon lemon extract
3 drops yellow food coloring, optional

Second Layer:
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1-1/2 cups cold 2% milk
2 packages (3.4 ounces each) instant lemon pudding mix

Topping:
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 carton (16 ounces) frozen whipped topping, thawed

Line two 9-in. pie plates with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on wire racks.

In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, lemon peel, extract and food coloring if desired. Cool to room temperature without stirring. Spread lemon mixture into crusts. Refrigerate for 30 minutes or until firm.

In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Gradually beat in milk. Add pudding mix; beat 2 minutes longer. Let stand for 2 minutes or until soft-set. Gently spread into pies. Refrigerate for 30 minutes or until set.

For topping, in a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping. Spread over tops of pies. Refrigerate until set.

Serving Size: 20 Servings


Pyrex Glass Bakeware Pie Plate 9″ x 1.2″ Pack of 2

Icebox Strawberry Pie

Pie Crust:
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 teaspoon table salt
1 tablespoon sugar
6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices
1/4 cup chilled solid vegetable shortening, cut into 2 pieces
2 tablespoons vodka, cold
2 tablespoons cold water

Filling:
2 pounds frozen strawberries
2 tablespoons juice from 1 lemon
2 tablespoons water
1 tablespoon unflavored gelatin
1 cup (7 ounces) sugar
Pinch table salt
1 pound fresh strawberries, hulled and sliced thin

Topping:
4 ounces cream cheese, softened
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup heavy cream, chilled

For the crust:
Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.

Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press fork tines against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.

Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 additional minutes until crust is golden brown and crisp. Cool on wire rack.

For the filling:
Cook frozen berries in large saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jamlike, about 25 minutes (mixture should measure 2 cups).

Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.

Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours.

For the topping:
With electric hand-held mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with topping on side.

Yield: 8


Hamilton Beach 8-Cup Food Processor