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Peach Pie Recipe

August 31, 2011 By 2 Comments

During hurricane Irene we decided that we should do some cooking, baking and of course… eating.  Because of all of the flooding, we had to use what we had in the house.  This can sometimes be a challenge.  With 4 kids, the fridge never has what I need, when I need it.  I often have to run out and buy one thing for a recipe, if not more.  So it was a miracle that we were able to pull anything together.  We researched a lot trying to find a great recipe that we had all of the ingredients for.  We discovered a recipe for, “Simple Peach Pie” which was just that!

History of the recipe:

As we all know each recipe has a history.  I was lucky enough to find this peach pie recipe on food.com.  The history does not stop there though.  I found it interesting that the person who posted this recipe found it at their local far.  When buying peaches at Lynd’s farm they were given this recipe for simple peach pie.  I would love to know where the Lynd’s got the recipe but we may never know!  Either way this is a simple, delicious peach pie… so thank you to Lynd’s Farm and thank you to whom ever posted this post on food.com

Recipe:

Serves: 8

Prep time: 15-20 minutes

Baking time: 35-45 minutes

 

I ngredients:

Pastry for a double-crust pie *need a pie crust recipe?  Click here

5 C. Fresh Farm Peaches, sliced ( this was about 6 average sized peaches)

1 C. Sugar (you can substitute Splenda for dietary purposes)

1/3-1/2 C. all-purpose flour (we used 1/3 C. but I would suggest more if you are looking for your peach pie to be less runny)

1/2 tsp. Cinnamon

2 TBSP. Butter

2 TBSP. Sugar

Instructions for Peach Pie:

  1. Preheat oven to 425 degrees F.  Remember Preheating takes about 10 min.
  2. Stir together flour, 1 C sugar and the cinnamon and set to the side.
  3. Wash, peel, and slice your peaches.
  4. Mix peaches with dry ingredients for an even distribution.
  5. Turn mixture into pasty lined pie plate
  6. Cut up butter and evenly place over pie filling mixture.
  7. Cover with top pie crust, cut slits and seal the edges with either your fingers or a fork.
  8. Place foil over pie edges to assure that they do not over brown.
  9. Bake for 20 minutes
  10. remove foil from edges and bake for an additional 15-25 minutes.
  11. Pie is cooked when crust is brown and juice begins to bubble through the slits in the crust.

I hope that you enjoy this peach pie as much as we did.  Rob was happy that it was not “slimy” as other peach pies can be.  It was fresh, delicious and best of all… easy to make.  This pie can be frozen for future use after it is cooks.  We are thinking about making another one and freezing it until late fall when you want a taste of

summer back!  One more great thing about this peach pie is that it is only 191 calories per serving.  So you can have a slice of peach pie with minimal guilt with most weight loss plans!

Becca

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Perfect Pie Crust

August 29, 2011 By 1 Comment

This pie crust recipe is out of, “Baking at Home with the Culinary Institute of America“.  Each time we make it it turns out perfect.  This pie crust is easy to work with and comes out delicious.  You can make a Single-Crust Pie or a Double-Crust Pie.  The choice is yours!  Either way you are going to be happy with how this crust comes out.  We have changed the recipe a little by using 1/2 butter and 1/2 Crisco.  It makes for a better crust that is easier to work with.  I hope that you enjoy this crust as much as we do!

Single-Crust Pie Ingredients:

1 1/3 C. all-purpose flour plus extra for dusting

1/2 tsp. salt

1/4 C. Unsalted Butter

1/4 C. Crisco

1/4 C. ice water, as needed

Double-Crust Pie Ingredients:

2 2/3 C. all-purpose flour, plus extra for dusting

1 tsp salt

1/2 C. Unsalted Butter

1/2 C. Crisco

1/2 Cup ice water as needed

Stir together flour and salt.  Use a fork to blend.  Cut the fat into the flour using a food processor, pastry blender or 2 knives.  Drizzle a few tablespoons of the ice water over the surface of the flour mixture and quickly rub the water into the four.  Continue to add 1 tablespoon of water at a time until it holds together when you press a handful into a ball.  The dough should be evenly moist, not wet.

Turn the dough out onto a lightly floured surface.  Press the dough into a ball.  If you are making a double-crust pie, divide dough into 2 balls of equal size.  Pat each ball into an even disk.  Wrap dough and refrigerate for 20 minutes.

Working with one disk at a time, unwrap the dough, place it on a lightly floured surface, and scatter a little bit of flour over the top.  Evenly roll out the dough to a 13 inch round circle. Dough should be 1/8 thick.

Next, fold the dough in half or loosely around the rolling pin.  Gently lift and position the dough over the pan.  Ease the dough into the pan without stretching, assuring the pan sides and rim are evenly covered.  Press the dough gently against the sides and bottom.  Trim the overhand to 1 inch.

For a double-crust pie, roll out the second piece of dough the same as the first.  Roll into an 11 inch round and cut vents into crust.  Then fill the pie and place dough on top according to pie instructions.

I would love for you to post your favorite pie recipes.  I know that people make many interesting pie fillings and I would love it if you were to share one of your best and most loved filling.

Becca

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Grandma’s Magic Cookie Bars

November 8, 2010 By 5 Comments

Another favorite in our family are magic cookie bars.  They have a special grandma touch that makes them extra gooey!  Magic cookie bars are sure to please everyone young and old!  Here is what you will need to do to make Grandma’s Magic Cookie Bars:

Ingredient:

1/2 Cup of Butter

1 and 1/2 Cups graham cracker crumbs

1 and 1/2 (21 oz.) cans of condensed milk

2 Cups Semi-Sweet Chocolate Chips

1 and 1/3 Cups of flaked Coconut

1 Cup Chopped Nuts

Directions:

  1. Preheat your oven to 350 degrees (325 degrees for a glass dish)
  2. Melt butter
  3. Pour the butter into a 13×9 inch pan
  4. Add crumbs over the butter
  5. Pour the milk evenly over the crumbs
  6. Layer remaining ingredients evenly
  7. Press down firmly with a fork
  8. Bake at 350 degrees for 25 minutes or until you notice a slight browning of the magic cookie bars.
  9. Chill in the pan over a cooling rack
  10. Cut into bars and serve

One thing to note is that this recipe calls for more condensed milk than other recipes.  It makes the magic cookie bars extra gooey.  If you wish to have a drier bar only use 1 (14 oz.) can of milk.

I hope that you enjoy this recipe.  I know that we love them each and every year!  I would love to know how they come out!

Becca

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Weight Watchers Honey-Mustard Chicken

January 5, 2010 By 3 Comments
Roasted chicken
Image via Wikipedia

Makes 4 servings:

1/4 cup Dijon-style mustard
2 Tbsp. + 2tsp. honey
2Tbsp. Apple Cider
Four 6-ounce Chicken Drum Sticks; Skinned
1/3 cup +2 tsp. plain dried bread crumbs
1 tsp dry mustard
1/2 tsp salt
1/4 tsp ground ginger

  1. Preheat over to 375 F.  Line large baking sheet with foil; spray with non stick cooking spray.
  2. In a large bowl combine dijon mustard, honey and Cider, remove and set aside 1/4 cup of the mixture.  To remaining mixture, add chicken tossing well to coat thoroughly.
  3. In gallon-sized sealable plastic bag , combine bread crumbs, dry mustard, salt and ginger; seal bag and shake to blend.  Add 1 drumstick; seal the bag and shake to coat.  repeat using remaining drumsticks.
  4. Bake Chicken 20 minutes; turn carefully.  Bake 10-15 minutes longer, until cooked through and juices run clear.  Serve reserved mustard mixture for dip.

Each serving provides:  3 protein, 1/2 bread; 45 optional calories.

One the Weight Watcher Point System the calories, fat and fiber calculate to 6 points per serving.

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Pirate Cake

February 17, 2009 By 3 Comments
Simple pirate cake!

Simple pirate cake!

No pirate party is complete without a pirate hat cake.  This cake was so simple and so fun.  It is a must for any pirate party!

Here’s how I did it:

  1. Bake 2 round cakes
  2. Let the cakes cool
  3. Ice the top of one cake
  4. Place the second cake on top of the first
  5. Cut about 1/4 of the circle off
  6. Cut the smaller piece in half
  7. Place cake up vertically
  8. Ice and decorate

Please visit family fun for more detailed directions to this cake.  This cake is sure to please.  Let me know how yours comes out!  To check out a tea pot cake for your little princess please click here.

Becca

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Teapot Cake Recipe

August 7, 2008 By 13 Comments

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