Peach Pie

-Pastry for Two-Crust pie (recipe found on this blog)
-2/3 cup sugar
-1/3 cup all purpose flour
-1/4 teaspoon ground cinnamon
-6 cups sliced peaches (6 to 8 medium)
-1 teaspoon lemon juice
-1 tablespoon butter, if desired

1. Heat oven to 425 degrees F. Make pastry.

2. In large bowl, mix sugar, flour and Cinnamon. Stir in peaches and lemon juice. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over peaches. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.

3. Bake about 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool at least 2 hours before serving.


Makes 8 servings:
1 serving:
Calories-435
Chol.-0mg
Carbs-59g
Carb choices-4

Recipe care of Betty Crocker

Pastry for Two-Crust Pie

-2 cups all purpose or unbleached flour
-1 teaspoon salt
-2/3 cups plus 2 tablespoons shortening
-4 to 7 tablespoons cold water

1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball and divide into two rounds. Shape into flattened rounds on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. this allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

3. Roll pastry on lightly floured surface using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths and place in pie plate; or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.

4. Spoon desired filling into pastry-lined 9-inch glass pie plate. Trim overhanging edge of bottom pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold top pastry into fourths and cut slits so steam can escape.

5. Place pastry over filling and unfold or unroll. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Bake as directed in pie recipe.

Recipe care of Betty Crocker

Chicken & Broccoli Pot Pie

Pie Crust:
2 Cups all-purpose or unbleached flour
1 teaspoon salt
2/3 cup plus 2 Tablespoons shortening
4-6 Tablespoons cold water

1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 Tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 or 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball. Roll two-thirds of the pastry into flattened round and the remaining one-third into a flattened round onto lightly floured surface as well. Wrap flattened rounds in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. If refrigerated longer, let pastry soften slightly before rolling.

3. Roll pastries on lightly floured surface, using floured rolling pin. The larger round roll into an 11-12-inch round and the smaller into a 9-10-inch round. Ease larger round into an ungreased 9-inch pie plate. Use a 1-inch cookie cutter* to cut out designs in smaller round. Keep cut-outs for further instructions.

Filling:
10-16 oz. frozen chopped broccoli
1/3 cup butter or margarine
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2-3 cups cut-up cooked chicken

1. Rinse frozen broccoli in cold water to separate in strainer. Set aside.

2. In saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and broccoli; remove from heat.

3. Heat oven to 425 degrees F.

4. Pour chicken mixture into pastry-lined pan. Cover with smaller pastry round. Arrange cutouts on pastry. Turn edges under and flute.

5. Bake about 35 minutes or until golden brown.

*I didn't have a small cookie cutter, so I used a lid from a water bottle.


Makes 6 servings

Nutrition Info: about 1 cup
Calories-665
Fat-43g
Cholesterol-80mg
Carbs-45g
Carb Choices-3

Recipe by Betty Crocker, and of course, adapted by me.

Banana Cream Pie

· 1 pastry/pie crust
· 4 large egg yolks
· 2/3 cup sugar
· 1/4 cup cornstarch
· 1/2 teaspoon salt
· 3 cups milk
· 2 tablespoons butter, softened
· 2 teaspoons vanilla
· 2 large bananas
· 1 cup Sweetened Whipped Cream

1. Either buy your pie crust or bake one.
2. In medium bowl, beat egg yolks with fork; set aside. In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
3. Immediately stir at least half of the mixture gradually into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla; cool filling slightly. Slice bananas into pie crust; pour warm filling over bananas. Press plastic wrap on filling to prevent a touch layer from forming on top. Refrigerate at least 2 hours until set.
4. Remove plastic wrap. Top pie with Sweetened Whipped Cream. Cover and refrigerate cooled pie until serving. Store covered in refrigerator.

Nutrition Facts per serving (serves 8)
Calories: 415
Total fat: 22g
Total Carbs: 46g
Carb choices: 3

Recipe By: Betty Crocker