Thursday, August 16, 2012

Peach Pie

This pie is delicious and very simple to make.
I just received a bushel basket of peaches and a large box of pears! I will be making and posting things to do with both.
Love this time of year!
Autumn is by far my favorite; I can hardly wait for cool nights, harvest moons, and brilliantly colored leaves!

Pie Crust
2 C. flour (remove 1/3 C. set aside)
1 tsp. salt
1/2 C. shortening
1/2 C. butter
1/3 C. ice water

Preheat oven to 400*.  Mix flour, salt, shortening, and butter with a pastry blender.  Mix the reserved flour with the ice water then stir into the flour/shortening mixture till just combined.
Roll out 2 crusts and line two pie tins.  Pierce crusts with fork. Place in freezer for 20 minutes.  Bake for 10-12 minutes. 

2 Tblsp. corn starch
6 Tblsp. Tang
1/2 C. sugar
1 & 1/3 C. water
2 tsp. lemon juice
Boil ingredients together stirring constantly for one minute.  Set aside to cool.

8 ounces softened cream cheese
1/2 C. powdered sugar
8 ounces thawed Cool Whip
Mix cream cheese and sugar till smooth.  Fold in Cool Whip.  Spread mixture into cooled crusts.

Slice 4 large peaches and arrange on top.  Place 3/4 C. blueberries on top as well.  Drizzle with glaze.


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