INGREDIENTS:
•
2 (9 inch)
unbaked pie crusts
•
1 egg, beaten
•
5 cups sliced peeled
peaches
•
2 tablespoons lemon
juice
•
1/2 cup all-purpose
flour
•
1 cup granulated sugar
•
1/2 teaspoon ground
cinnamon
•
1/8 teaspoon ground
nutmeg
•
1/4 teaspoon salt
•
2 tablespoons butter
DIRECTIONS:
Preheat oven to 450 degrees.
Line the bottom and sides of a 9 inch pie
plate with one of the pie crusts.
Brush with some of the beaten egg to keep
the dough from becoming soggy later.
Place the sliced peaches in a large bowl,
and sprinkle with lemon juice.
Mix gently.
In a separate bowl, mix together the flour,
sugar, cinnamon, nutmeg and salt.
Pour over the peaches, and mix gently.
Pour into the pie crust, and dot with
butter.
Cover with the other pie crust, and fold the
edges under.
Flute the edges to seal, or press the edges
with the tines of a fork dipped in egg.
Brush the remaining egg over the top crust.
Cut several slits in the top crust to vent
steam.
Bake for 10 minutes in the preheated oven.
Reduce the heat to 350 degrees and bake for
an additional 30 to 35 minutes,
until the crust is brown and the juice
begins to bubble through the vents.
If the edges brown to fast, cover them with
strips of aluminum foil about halfway
through baking.
Cool before serving.
Old Fashioned Apple Pie
INGREDIENTS:
•
2 (9 inch)
unbaked pie crusts
•
7 cups peeled, cored and
sliced apples
•
1 cup granulated sugar
•
2 tablespoons
all-purpose flour
•
1 teaspoon ground
cinnamon
•
1/8 teaspoon ground
nutmeg
•
1/4 teaspoon salt
•
2 tablespoons butter
DIRECTIONS:
Preheat oven to 425 degrees.
In a bowl combine apples, sugar, flour,
cinnamon, nutmeg and salt.
Place mixture in a pastry-lined 9 inch pie
plate.
Dot with butter.
Cover with the other pie crust, and fold the
edges under.
Flute the edges to seal, or press the edges
with the tines of a fork.
Cut several slits in the top crust to vent
steam.
Place in oven and bake at 425 degrees for 10
minutes.
Turn oven temperature down to 300 degrees
and bake 40 to 50 minutes or until crust is
golden brown
and apples are tender.
Let cool and serve.
Lemon Meringue Pie
INGREDIENTS:
•
1 (9 inch) pie crust,
baked
•
1 cup granulated sugar
•
2 tablespoons
all-purpose flour
•
3 tablespoons cornstarch
•
1/4 teaspoon salt
•
1 1/2 cups water
•
2 lemons, juiced and
zested
•
2 tablespoons butter
•
4 egg yolks, beaten
•
4 egg whites
•
6 tablespoons granulated
sugar
DIRECTIONS:
Preheat oven to 350 degrees.
LEMON FILLING:
In a medium saucepan, whisk together 1 cup
sugar, flour, cornstarch, and salt.
Stir in water, lemon juice and lemon zest.
Cook over medium-high heat, stirring
frequently, until mixture comes to a boil.
Stir in butter.
Place egg yolks in a small bowl and
gradually whisk in 1/2 cup of hot sugar
mixture.
Whisk egg yolk mixture back into remaining
sugar mixture.
Bring to a boil and continue to cook while
stirring constantly until thick.
Remove from heat and
let cool.
Pour filling into baked pastry shell.
MERINGUE TOPPING:
In a large glass or metal bowl, whip egg
whites until foamy.
Add 6 tablespoons sugar gradually, and continue to whip
until stiff peaks form.
Spread meringue over pie, sealing the edges
at the crust.
Bake in preheated oven for 10 minutes, or until
meringue is golden brown.
Let cool and serve.
NOTE:
If you don't wish to make Lemon Pie Filling
from scratch,
you may use Jello Lemon Pie Filling instead.
