Cooking Archives - Page 123 of 565 - Garden Seeds and Honey Bees

Easy Peach Pie

Bake Pies in a preheated oven 425*F.

Pie Crust

*2 Marie Calendar Frozen Pie Crusts, thawed for 10 minutes

*1 box Pillsbury Refrigerated Pie (2) Crusts, roll our each one individually and cut into 1 and 1/2 inch strips, strips this size I think make the pie look nicer.

Makes 2 (9 inch shallow pies)

Peach Pie Filling

*8 cups sliced Peaches, cut slices in half if desired (peeled and pitted) about 10 to 12 large peaches, 1/2 slightly ripe and 1/2 ripe

*1 cup Sugar (more if peaches are tart variety)

*Juice and Zest of 1 Lemon

*2 tablespoon Cornstarch

*2 teaspoons Vanilla Extract

*1/2 teaspoon Almond Extract

*1/8 teaspoon Sea Salt

*1 teaspoon Ground Cinnamon

*Smidgen Nutmeg or to taste

*2 tablespoons Fruit Pectin, like Sure Jell

*1 Egg, for egg pastry wash whisked with 1 teaspoon water or use a 1/4 cup Apricot Jelly with 1 tablespoon water and microwave just until jelly is melted

*Sugar Crystals, for topping pie if desired

Add to a large mixing bowl 6 cups of the sliced peaches, sugar, salt, lemon juice and zest. Set aside. Then in a smaller mixing bowl using a pastry cutter, cut/smash the last 2 cups of sliced peaches, add them to the 6 cups sliced peaches and toss them together coating them with sugar/ peach juice mixture. Set aside for 30 minutes to soften or macerate.

Drain off the juices from peaches and add to the sauce pan, then add cinnamon, nutmeg, pectin and bring to a boil, on medium heat, about 3 minutes.

Pour thickened juice over peaches, add vanilla and almond extract, stir just until combined.

Divide and pour Peach Filling into your almost thawed pie shells and spread to edges. Take your cut pie crust strips and make a lattice crust top or as desired. Baked prepared pies in oven for 25 minutes. Then remove pies from oven and brush with the egg wash or apricot jelly and sprinkle them with sugar crystals. Cover the edge of the pie crust with strips of aluminum foil if needed to prevent over browning, just the Edges! Bake another 10 to 15 minutes or until golden brown.

Enjoy!

Lindy

Bacon Egg Potato Salad

*6 Yukon Gold Potatoes, washed and cooked and cut into chunks

*10 slices pre-cooked Bacon, warm/cooked according to directions on package, cut into bite size pieces

*3 Eggs, hard boiled, diced and chopped

*5 Green Onions, sliced thin the white part save green part for garnish

*2 tablespoon Red Wine Vinegar

*1 cup Greek Yogurt

*1/4 cup Olive Oil Mayonnaise

*2 tablespoons Dijon Mustard or Spicy Brown Mustard

*1 tablespoon minced Red Onions

*1 tablespoon Sugar

*1 teaspoon Sea Salt or Kosher Salt

*Fresh Ground Black Pepper

*Red Pepper Flakes, to taste

Directions:

In a stock pot bring water to a boil and Par boil the potatoes and then drain off the water. (I like potatoes slightly firm). Allow to cool enough to handle, then remove skins if desired and cut into chunks.

In a large mixing bowl add the potatoes, bacon, eggs, and onions. Set aside.

Dressing:

Add to a mixing bowl: Vinegar, yogurt, mayonnaise, mustard, onion, sugar, salt, pepper and red pepper flakes. Mix until combined refrigerate for 15 minutes.

Add the dressing to the potato mixture and stir until potato mixture is coated with dressing. Refrigerate until ready to serve.