Rustic Pear Tart
Our good friends, Peg and Harve, had an abundance of pears on their tree this year, so I took a few off of their hands and this is what I made. I have to say, those pears were so sweet and juicy! And this tart is so easy to make, you will have a dessert ready to eat in 35 minutes. (Although you will need to cool it a little before eating it.) Absolutely delicious!!
- Pastry for single-crust pie (9 inches)
- 3/4 cup plus 2 teaspoons sugar, divided
- 3 tablespoons all-purpose flour
- 4 cups sliced, peeled, fresh pears
- 1 to 3 tablespoons sliced almonds
On a lightly floured surface, roll pastry into a 10-in. circle. Transfer to a parchment paper-lined baking sheet.
In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the pastry to within 2 inches of edges. Fold up edges of pastry over filling, leaving center uncovered. Sprinkle with remaining sugar.
Bake at 450 degrees for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment paper, slide tart onto a wire rack to cool.
Serves 6 – 8.
“A friend’s presence in the midst of suffering provides great comfort.”
Grape Juice Pie
Not too sweet, slightly sour, but oh so good!
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 1/3 cups grape juice (I used 100% Concord grape juice)
- 1 egg. slightly beaten
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1 baked (9-inch) pastry shell
- 1 cup heavy cream
- 1 tablespoon sugar
Combine sugar and cornstarch in a 2-quart saucepan. Stir in grape juice; cook over medium heat, stirring constantly, until thickened and bubbly. Cook 1 minute.
Add a small amount of hot mixture to egg, mixing well; stir egg mixture into remaining hot mixture. Add butter and lemon juice; return to heat. Bring to a boil, stirring constantly; boil gently 1 minute. Cool. Pour into pastry shell; chill thoroughly.
Combine heavy cream and sugar, beating until light and fluffy. Spread on pie; chill.
Makes 8 servings.
“Time management is not about clock watching, it’s about making the most of the time we have.”
Baked Peach Hand Pies
August is National Peach Month. I thought before this month was over, I needed to bake something with peaches. I made these delicacies and took them to the senior center when I went to play bridge this week. Everyone just loved them! And may I just say, I love peach anything!!
- 4 peaches, peeled, pitted, cut into 1/2-inch pieces (2 cups)
- 1/4 cup sugar
- 1/4 cup brown sugar
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 2 boxes refrigerated pie crusts
- 1 egg white
- 2 cups confectioner’s sugar
- 1/4 cup milk
In medium saucepan, combine peaches, both sugars, lemon juice, salt, cinnamon and vanilla. Bring to a boil. Reduce heat, cook over medium heat, stirring occasionally, until thickened and syrupy, about 8-10 minutes. Cool to room temperature and then put in a bowl and refrigerate until cold, about an hour.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Remove pie crusts from the packages and allow them to come to room temperature.
Lightly dust your work surface with flour. Unroll pie crusts and cut 4 circles from each crust using a 4-inch biscuit cutter. You’ll have to re-roll the scraps to get the 5th circle. Or maybe even 6 circles.
Beat egg white with 1 teaspoon water in a small bowl until frothy.
Place 1 tablespoon of the filling into center of the circle. Brush a little egg wash around the edge of the circle and then fold in half. With tines of a fork, seal edges. Make 3 small slits on top of each hand pie with a knife to prevent bursting. Then brush egg wash over each hand pie. Bake for about 15 minutes.
While pies are baking, whisk together the confectioners sugar and milk in a bowl until smooth.
Remove pies from the baking sheet onto another baking sheet lined with wire rack. Drizzle glaze over pies and let dry.
You should yield 20 to 24 pies.
“Focus on God and regain perspective.”
Banana Layered Pie
This pie is so easy to make and so delicious. You will get rave reviews and will make this over and over again.
- 2 1/4 cups cold milk
- 1 package (6-serving size) Jello Vanilla Instant Pudding and Pie Filling
- 1 baked 9-inch pie shell or prepared graham cracker crumb crust, cooled
- 2 medium to large bananas
- 1/2 cup thawed Cool Whip whipped topping
Pour cold milk into bowl. Add pie filling mix. With electric mixer at low speed, beat until blended, about 1 minute. Pour 1/2 cup of the pie filling into pie shell.
Slice 1 banana; arrange slices on filling in shell. Top with 3/4 cup of the pie filling.
Blend whipped topping into remaining pie filling. Spread over filling in the shell. Chill about 3 hours. Slice remaining banana; brush with lemon juice. Arrange banana slices on pie. Garnish with additional whipped topping, if desired.
Makes 1 (9-inch) pie.
“For all eternity, God’s love endures forever.”
Easy Toasted Coconut Pie
Quick, easy and yummy!
- 2 oz. semi-sweet chocolate, chopped or use chocolate chips
- 2 cups thawed Cool Whip, divided
- 3/4 cup coconut, toasted, divided
- 1 ready-made graham cracker crust (6.oz.)
- 1 (3.4-oz.) pkg. coconut cream instant pudding
- 1 1/2 cups whole milk
Toast coconut in a 350 degree oven for 7 to 10 minutes. Melt chocolate in microwave.
Mix 1 cup Cool Whip and 1/4 cup coconut into the melted chocolate. Spread on bottom of crust.
Beat pudding mix and milk with whisk until thickened. Pour over chocolate layer in crust. Top with remaining Cool Whip and coconut.
Refrigerate for 4 hours.
“We were created to enjoy God forever.”
Easy Eggnog Pie
This is the season for eggnog and what an easy dessert to make. And soooo delicious!!
- 1 (3.4-oz.) pkg. instant vanilla pudding
- 2 cups eggnog
- 1 cup heavy cream
- 1 tablespoon confectioners sugar
- 1 (9-in.) graham cracker crust
Whisk pudding and eggnog together until set. Beat heavy cream with sugar until stiff. Add half of the whipped cream to eggnog mixture. Pour into pie crust and top with remaining whipped cream. (Cool Whip may be used, if desired.)
Sprinkle with nutmeg, if desired and refrigerate.
“When we are His, He is ours, forever. You have made us for yourself, Lord. Our hearts are restless until they can find rest in You.”
Fresh Peach Pie
I love peaches and I couldn’t wait for the fresh peaches to get here so I could make this delicious pie.
- 1/2 cup sugar
- 1/4 cup brown sugar
- 5 cups peeled and sliced peaches
- Pastry for double-crust 9 inch pie
- 3 tablespoons cornstarch
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 teaspoons lemon juice
- 1 tablespoon butter
In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9 inch pie plate with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.
In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake 400 degrees for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.
Yield: 6 to 8 servings
“The biggest work a Christian can do is to find his friend and introduce him to Jesus Christ.”