Peach Pie

Peach Pie (from here)

Notes: This was good! It kind of turned out like a cobbler in a pie. I did add some flour to my peaches because I used fresh ones that I froze.

10 fresh peaches, pitted and sliced
1/3 c. all-purpose flour
1 c. white sugar
1/4 c. butter
1 9inch double pie crust

Mix flour, sugar, butter into crumb.

Place one crust on the bottom of a 9in pie pan. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the crumb mixture. Continue layering until both the peaches and crumbs are gone.

Top with lattice strops of pie crust.

Bake at 350 for 45 mins or until crust is golden.

Delish.

Peach Crumb Pie

Notes: I used frozen peaches, so I did not have the liquid from the drained, canned peaches. I used 1 cup of water for that liquid & I left out the other 1/4 cup of water.

1 Pillsbury refrigerated unbaked 9" piecrust
4 cups (two 16 oz. cans) peaches, packed in fruit juice, drained, and 1 cup liquid reserved
1/4 cup water
1 (4-serving) pkg. JELL-O vanilla cook and serve pudding mix
1 (4-serving) pkg. JELL-O peach gelatin
6 tbsp. Bisquick Reduced Fat Baking Mix
2 1/2 tbsp. sugar
2 tsp. margarine
1 tbsp. (1/4 oz.) chopped pecans

Preheat oven to 375 degrees. Place piecrust in a 9" pie plate and flute edges. In a large saucepan, combine peach liquid, water, dry pudding mix, and dry gelatin. Mix well to combine. Coarsely chop peaches. Stir peaches into pudding mixture. Cook over medium heat until mixture thickens and starts to boil, stirring often. Spoon hot peach mixture into piecrust. In a medium bowl, combine baking mix, sugar, and margarine. Mix well using a fork until mixture becomes crumbly. Stir in pecans. Evenly sprinkle crumb mixture over peach filling. Bake for 50 to 55 minutes. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings.

Boston Cream Pie

(from Teandra Pfiel/Food Network)

Link: http://www.foodnetwork.com/recipes/gale-gand/boston-cream-pie-recipe/index.html

Ingredients

* 1 cup plus 2 tablespoons sifted cake flour
* 2/3 cup sugar
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup milk
* 1/4 cup cooking oil
* 2 egg yolks
* 1 teaspoon vanilla
* 2 egg whites
* 1/4 teaspoon cream of tartar
* Pastry cream, recipe follows
* Ganache, recipe follows

Pastry Cream Filling:

* 2 cups whole, 2 percent fat, or 1 percent fat milk
* 1/2 vanilla bean, split lengthwise, seeds scraped out
* 6 egg yolks
* 2/3 cup granulated sugar
* 1/4 cup cornstarch
* 1 tablespoon unsalted butter

Ganache:

* 8 ounces semisweet chocolate
* 1 cup heavy cream, boiling

Directions

Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.

In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.

Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.

Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.

To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.

Strawberry Pie from Grandma Werner

1 9 in frozen pie crust shell
1 qt. strawberries, washed & hulled
or 1 (20 oz) pkg. Frozen Whole Strawberries
1/2 cup sugar
2 tbsp. cornstarch
1/2 cup water
few drops of red food coloring (optional)

Bake pie crust according to package directions. Cool. Mash enough strawberries to measure 1/2 cup. Blend together sugar & cornstarch in saucepan. Add water, food coloring & crushed strawberries. Cook, stirring constantly, until mixture thickens and boils. Boil & stir for 1 minute. Cool. Lightly toss the remaining strawberries with the cooled, cooked mixture. Pour into bake pie crust & refrigerate for several hours. Serve with whipped cream if desired.

I also use this filling for waffle topping. I follow the above directions except I also add the whole berries when cooking and serve hot from the stove.