Peach Almond Pie

I was inspired by a recipe I found in a little recipe book called PIES, published in the UK. By the time I finished with my version, I could not really say that it was the same recipe, but the model is there. With the peaches on our tree reminding me that this is the season, I thought it was a good time to take a photo.

Crust Ingredients:

3/4 cup flour
¼ cup baking cocoa
1/3 cup Crisco shortening or butter
2 Tbsp coarsely ground almonds
few drops almond extract
1/4 tsp salt
2 Tbsp cold water

Method:

1. Combine dry ingredients.
2. Cut in the butter with pastry blender just to make it crumbly.
3. Sprinkle with water and almond extract, then stir with fork until it holds together and you can shape it into a ball.
4. Sprinkle rolling surface with flour. Flatten dough with hands and shape into a circle.
5. Sprinkle with flour and roll into circular shape, flipping once and adding a little flour as needed.
6. Roll up with rolling pin and unroll into pie plate.
   This pastry may be fragile, but you can patch it up. Flute edges as desired.

Filling Ingredients:

1 ½ cups blanched almonds
½ - ¾ cup sugar
¼ cup melted butter
3 eggs
few drops almond extract
ripe peaches, apricots or canned peaches

Method:

1. Preheat oven to 350 º F. Put an empty baking sheet on middle oven rack.
2. Process the almonds in a food processor or blender.
   Add sugar, butter, eggs and almond extract, processing until smooth.
3. Pour or spoon into prepared pie plate.
4. Cover with one layer of thick slices of pealed or canned peaches, spreading out slightly like spokes on a wheel.
5. Place pie on sheet in oven rack and bake 50 min. If it gets to a nice golden brown sooner,
   tent loosely with foil.
6. Serve warm or cooled with whipped cream.
   

MY FAVORITE PIE CRUST

We had a family gathering and I baked three Rhubarb pies since we all have our personal favorites. Try them all and decide for your self......mine is rhubarb cream. The other two had even ties. I wouldn't know I didn't get to taste them, sigh.

This is truly a wonderful crust, I always always have success with it.

5 cups flour

pinch of salt

1 lb of lard or shortening, chilled

1 cup of cold ginger ale or 7-up

Mix flour and salt, cut in the lard and pour in the ginerale. Try not to over work the dough and have all the ingredients cold.

If you make a one crust pie, put it into the pie plate and chill before baking. Make at 375 for about 12-15 minutes or it has reached the desired color. (it helps keep it from shrinking).

Double 9" crust rhubarb pie filling;

2 tbsp. flour

1-11/2 c. sugar

2 eggs

1 tbsp.butter

mix and pour over 4-6 c. rhubarb (cut up strawberries are always nice added as well)

Brush top of crust with egg or cream, sprinkle with a little more sugar and bake at 425 for 10 minutes on bottom rack then at 350 for about 40-45 minutes.

Cover top of pie with foil if it is getting to brown to ensure rhubarb being cooked.

ENJOY

Rhubarb Cream Pie

Hey mom can we have pie?
sure just wait til I take a pict.........never mind.
TEENAGERS!



When my youngest daughter was born I recieved some wonderful meals and this pie was part of a fabulous dinner and is my personal favorite.
Baked pie shell, filled with a Rhubarb custard. Delish!
3c. rhubarb
1-11/2 c. sugar
2 tbsp. flour
pinch of salt
1 egg
2-4 tbsp. milk
1 tbsp. butter
1 tsp. vanilla
Combine rhubarb, half the sugar and cook til rhubarb is softened about 10 min. Mix remaining sugar, flour, salt, egg and milk. Add a little cooked rhubarb to mixture to temper the egg, then mix in with remaining rhubarb, cook a few minutes til thick . Add vanilla and butter. Pour into baked pie shell. Cool and serve with whip cream.

Rhubarb,Strawberry Streusel Pie

Line 9" pie plate with pastry.
Fill with 4 c. of cut up rhubarb
and 2 cups strawberries.
Mix with:
1 c. sour cream
1 1/2 c. sugar
1/3 c. flour
mix and pour over the fruit
Top with streusel:
1/2 c. flour
1/2 c. brown sugar
1/4 c. butter
Bake at 450 for 10 minutes then at 350 for 30-40 minutes.

Apple Pie Squares

There’s nothing quite like apple pie in July! Yellow transparents are an early apple and ready for the picking…and they make a wonderful, old-fashioned apple pie. I like to make 'apple-pie-by-the-pan' to feed a crowd...or simply to freeze and take out a few pieces at a time.

Apple Pie Squares

• 1 ½ cup margarine
• 3 ¾ cup flour
• 1 ½ tsp. salt
• 1 egg yolk and milk to make 1 cup
• 6 cups peeled, sliced apples
• 1 cup sugar
• 2 Tablespoons flour
• 1 tsp. cinnamon

1. Cut margarine into flour and salt.
2. Add egg yolk and milk.
3. Roll out half the dough and place on large bar pan...about 12 x 16 inches.
4. Spread apple slices evenly over bottom pastry.
5. Sprinkle with sugar, flour, and cinnamon mixture.
6. Roll out other half of dough and place on top…pinch edges.
7. Beat egg white until foamy and spread over crust.
8. Bake at 400 for fifteen minutes…reduce heat to 325 and bake an additional 30 minutes.

 

Peach Custard Pie

I adapted this recipe from CD Kitchen online.

Preheat your oven to 425 F.
1 9 inch unbaked pie shell

Peel and slice enough peaches to fit into the bottom of the shell, they will float about a bit once you pour the custard on top but it won't affect the outcome.

I used 5 peaches each one cut into eight.

Custard

• 1 cup of 5 % unflavoured yogurt
• 4 egg yolks
• 1 cup white sugar
• 1/4 cup flour
• 1 teaspoon vanilla

Combine all the ingredients in a medium sized bowl and beat until smooth. I had my food processor out so I whipped it up in there. A blender would work perfectly too.

Pour the custard on top of the peaches and bake in the center of the oven for 10 minutes.

Lower temperature to 375 and bake for an additonal for 30 minutes. The original recipe does not ask you to lower the temp, but I did, so you probably don't need to.

Meanwhile make your streusel.

• 4 tablespoons butter
• 1/2 cup flour
• 1/2 cup sugar

Combine with a pastry cutter until you have it combined and made crumbs, refrigerate until you are ready to put it on the pie. (I found it easier to crumb after it chilled a bit)

After the pie has baked for 1/2 hour and the filling is somewhat set, drop the little pieces of struesel on top of the pie.

Continue to bake until the streusel is golden brown, about another 15 - 25 minutes.

Remove the pie to a cooling rack and serve warm or completely chilled.