Tuesday, August 19, 2008

Peach Berry Pie...and an EASY Pie Crust!



Easy Pie Crust: 1 cup flour, 1/2 cup shortening (the good kind, and by good, I mean the kind without hydrogenated oil) 1/4 cup water



1. Cut the shortening into the flour till it resembles coarse crumbs.



2. Blend water in till dough just comes together in a ball.



3. Let rest in the refridgerator for 30 minutes.



4. Roll out on well floured surface.





Press into pie plate.






Peel the peaches. You'll need about 7 or more depending on how big they are.





Slice the peaches into a bowl. Mix in 6 Tbsp. cornstarch, 1/2 tsp cinnamon, 1 tsp vanilla, 1/2 cup sugar. Add any other fruit you like. Mix well and fill pie plate.


To make it sugar-free, I replace the sugar by drizzling the top with agave nectar before baking.



Bake at 450 for 15 minutes and 350 for about 20-30. Till bubbly and done!



Notice all the "juicy goodness"


Allow to cool slightly so it can set a bit.



Keeping it real.





Of course, we can't wait, and so we have a messy wet pie plate.


This is why I now make 2 (two) pies at a time.


There's just too much fighting going on over one pie. It's not worth it.


Really.


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