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.”

Coconut Cream Pie II

My friend, Betty, served this for bridge last month.  It is slightly adapted from the Betty Crocker Cook Book, 1961.

• 9″ baked pie shell (with high fluted edge) or a crumb crust for a 9: pie
• 2/3 cup sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 3 cups milk (best with whole milk or coffee cream)
• 3 eggs yolks, slightly beaten (or use whole eggs if not making meringue)
• 1 tablespoon butter
• 1 1/2 teaspoon vanilla
• 3/4 cup moist shredded coconut

Mix sugar, cornstarch and salt in saucepan.  Gradually stir in milk.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil 1 minute, remove from heat.  Gradually stir at least half of the hot mixture into egg yolks.  Then blend back into hot mixture in sauce pan.  Boil 1 minute more, stirring constantly.  Remove from heat, blend in butter and vanilla.  Fold in coconut, toasted if desired, then pour immediately into baked pie shell and either finish with meringue and let cool at room temperature, or chill thoroughly for at least two hours if topping with whipped cream.

“We have been saved by grace.  Now we enjoy the many blessing that come by grace.”

Pineapple Lemon or Coconut Cheesecake Pie

This recipe is a different twist on my Lemon Cheesecake Pie.  My friend, Priscilla, had this for bridge last night and she was so kind to share her recipe with me.  I must say, “it was heavenly”.

• 1 (8-oz.) pkg. cream cheese (softened)
• 1/4 cup sugar
• 2 cups Cool Whip (thawed)
• 1 (8-oz.) can crushed pineapple (drained / divided)
• 1 (6-oz.) graham cracker crumb crust
• 1 (3.4-oz.) pkg. lemon flavor instant pudding mix (or coconut cream pudding mix)
• 1 1/3 cups cold milk

Beat cream cheese and sugar in large bowl with whisk until well blended.  Stir in Cool Whip and half the pineapple.  Spread into crust.

Beat pudding mix and milk in medium bowl with whisk 2 minutes (mixture will be thick).  Stir in remaining pineapple.  Spoon over pie.  Refrigerate several hours or until chilled.

Serves 8 to 12.  (Depending on how big you cut them.)

Note:  I made this for Easter (2019) this year and couldn’t buy lemon pudding mix so I used coconut cream pudding mix instead and everyone wanted to take the pie home with them.  I think we have a new winner!!

“Give thanks to God, our Creator, who gives us the breath of life.”

Peaches and Cream Pie

This pie was so good, I had to make two of them.  They instantly got gobbled up by my grandkids.  Very easy to make also.

• 3/4 cup self-rising flour*
• 1 (3-oz.) box vanilla pudding mix (the cook-and-serve kind, not instant)
• 3 tablespoons unsalted butter, melted
• 1 large egg
• 1/2 cup milk
• 1 (29-oz.) can sliced peaches, drained (reserve 3 tablespoons of syrup)
• 1 (8-oz.) pkg. cream cheese, softened
• 3/4 cup sugar
• 1 teaspoon ground cinnamon

Preheat oven to 350 degrees.  Grease a 9-inch deep-dish pie plate and set aside.

In large bowl, mix together flour, pudding mix, melted butter, egg and milk until smooth.  Pour mixture into prepared pie plate and arrange sliced peaches on top.

In medium-size bowl, using an electric mixer, beat together cream cheese, reserved syrup, and 1/2 cup sugar until well blended, then spread on top of peaches.

Mix together remaining 1/4 cup sugar and cinnamon in a small bowl and sprinkle evenly over the top of pie.  (I didn’t use all of this.)  Place in oven and bake until a knife inserted in center comes out clean, 30 to 35 minutes.  Let cool completely on a wire rack before serving.

*If you don’t have self-rising flour, you may use all-purpose flour.  For every 1 cup of flour, add 1 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda.

“When life’s struggles make you weary, find strength in the Lord.”