Here is my peach pie recipe. I got it from a Betty Crocker cookbook that I got as a Christmas gift when I was 12. This is for a 9 inch pie plate.
Pastry for 2 crust pie
5 cups sliced fresh peaches (about 8 medium)
1 teaspoon lemon juice
1 C. sugar
1/2 C. all-purpose flour
1/4 tsp. cinnamon
2 Tbs. butter or margarine
Heat oven to 425 degrees. Toss peaches and lemon juice. Stir together sugar, flour and cinnamon; mix lightly with sliced peaches. Turn into pastry-lined pan; dot with butter. Cover with top crust. Cut slits and flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 35 to 45 minutes or until crust is nicely browned and juice begins to bubble through slits in crust. Serve warm.
Pecan Pie
Pastry for single-crust pie
1 cube butter, browned and cooled a bit (this is important. Cook the butter until it's a nut brown color. DO NOT LET IT BURN! I do this over low heat and keep an eagle eye on it!)
3 eggs beaten lightly with a fork
1 C. sugar
1 C. white karo syrup (I've also used dark karo, and the new brown sugar flavor; all yummy)
dash salt
1 tsp. vanilla
1/2 tsp. lemon juice
1 C. chopped pecans, plus some whole pecans for garnish
Preheat oven to 425 degrees. Line a pie pan with pastry and put into fridge while mixing the filling. Mix all above ingredients except pastry and pecans for garnish. Pour into unbaked pie pastry. Add whole pecans to bowl in which you made filling and stir so that they are glazed with any leftover filling. Arrange whole pecans around edge of pie, to make a wheel like decoration. Crimp pie crust. Bake at 425 for 15 minutes and 325 for 40 to 50 minutes. You may cover this pie with a foil tent if it is getting too brown.
I just have to share; at Thanksgiving time my husband's family all get together the Monday night before Thanksgiving for Pie Night. Our reasoning is that everyone stuffs themselves on Thanksgiving, and can't enjoy the desserts, so we set aside one night simply for the pies. Everyone makes as many pies as they want (I usually do 5) and we put them all out on the counter and cut them into tiny pieces and everyone can sample whatever they want to. It's a fun tradition, and one that everybody looks forward to each year. Anyway, when I started making this pecan pie, DH's step father tasted it, and from then on, he began requesting that pie. His wife started making pecan pie for him, and he would always tell her, "It doesn't taste like Glynis's." That is one pie that I HAVE to make each year! My BIL even requested it as his last meal before his gastric bypass surgery. That's all he ate: one whole pecan pie!
I hope you try these and like them!!!
By the way, sugarpie, I'm looking for a couple of different pumpkin pies as well. Something out of the ordinary!
I'd love to try the pecan pie one in particular!
I do agree that youth fundraisers are just that. If the cause is good, I'm okay with that, and don't look to closely at where it came from.
