Peach Pie

Peach Pie

1 prepared pie crushed (your favorite homemade or store bought works)

6 peaches, peeled and sliced
1/4 teaspoons almond extract

3 tablespoons cornstarch

1 cup sugar

1/4 teaspoon cinnamon

1/4 teaspoon salt
couple pats of butter (to be placed on top of filling)

Slice peaches directly into pie crust. Pour almond extract on peaches and stir to evenly coat the peaches. In a separate bowl mix the remaining ingredients together and pour over peaches. Slice small pats of the butter to lay on top of the pie filling and cover with the top layer of pie crust. Pinch edges together to seal the sides.

Bake at 400 degrees for 15 minutes, then turn oven to 325 for the remaining 45 minutes. A trick to keep the edges from browning is wrap small strips of tin foil around them.

Pies don't have to be boring.......I used a cookie cutter to decorate the top of my peach pie with cute little stars!

Enjoy!

Rhubarb Pie

With five plants, we have rhubarb galore! One thing you will find with rhubard is people either like it or they don't. I grew up pulling a stick of rhubard from the garden, rinsing it off with the garden hose and dipping into a little sugar. YUM!...Healthy?...... well with sugar probably not. Rhubard is great for baking pies, crisps, jelly, and so forth.

This recipe is borrowed from my beautiful sister, Brandee. We knew she mastered it when dad told her it taste just like grandma's used to.

 

Rhubarb Pie

2 1/2 cups rhubarb cut up

1/2 cup heavy whipping cream

2 tablespoons cornstarch

2 eggs

1 cup sugar

Makes 1 - deep 9 inch pie. Mix well, pour into crust and bake at 350 for 1 hour or until center is set and top is golden. Cool.
Although I have a recipe for a wonderful pie crust, I like to use store bought in a disposable pie plates when I'm sharing pies with friends and family.

Enjoy!