Peach Pie - Week 38

My personal favorite is the Peach Pie.

I had to wait until the year was underway to make my favorite pie to take advantage of the fresh peaches that abound in the stores in early fall.  Its simple sweet taste with cinnamon and nutmeg in a flaky crust makes it irresistible.  I enjoy this pie warm with a scoop of vanilla ice cream. 

Ingredients:

1 Pie pastry – double crust
5 cups peaches, peeled, sliced
2 T. lemon juice
½ c. flour
1 c. sugar
½ t. cinnamon
¼ t. nutmeg
½ t. salt



Directions:
Place the sliced peaches in a large bowl, and sprinkle with lemon juice.

In a separate bowl, mix flour, sugar, cinnamon, nutmeg and salt. Pour mixture gently over peaches and mix gently.

Pour into crust.

Cover with top crust, and cut several slits in the top crust to vent stem.

Bake at 450 degrees for 10 minutes.

Reduce heat to 350 degrees and bake for 30 additional minutes or until juices begin to bubble through vents.

Now that I shared my favorite, what is your favorite pie?

Peach Custard Pie - Week 36

A great way to introduce Greek yogurt to your diet with tasty fresh peaches.

In the early fall when fresh tasty peaches hit the produces shelves, it is a great time to enjoy them for dessert. This recipe helps with the guilt by incorporating healthy Greek yogurt in its recipe. In the past few years, Greek yogurt has increased in popularity for its added health benefits.  Greek yogurt is strained which removes some of the milk, sugar, and lactose. Along with calcium and the live bacterial cultures that are also found in regular yogurt, it also contains a high dose of protein.  

However with the tangy taste of Greek yogurt, it may take some getting used to; this is pie is a good way to introduce Greek yogurt to your family.

This also uses a tasty pretzel crust that blends well with the sweet goodness of fresh peaches.

Ingredients (Crust):

1-1/2 cups crushed pretzels

1/3 c. sugar

½ c. butter, melted

Ingredients (Filling):

1 cup sugar

¾ c. milk

¾ cup plain Greek yogurt (6 oz.)

2 eggs

2 T. flour 

2 t. cornstarch

1 t. vanilla

1/2 t. salt

(6 oz.) 2 cups sliced peaches, peeled                        

Directions (crust):

Mix crushed pretzels, sugar and butter together.

Place in a pie plate as desired. Bake for 8 minutes at 375 degrees.

Directions (Filling):

Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla, and salt. Whisk until smooth.

Arrange peaches in crust and pour the filling on top.

Bake for 40 minutes at 375 degrees.

There are many recipes that substitute Greek yogurt for cream. 

Do you have a favorite recipe that you have tried?