Wednesday, December 17, 2008

Better than Betty's

This week's pie comes from Suzanne at Random Ramblings. This is a tweaked Betty Crocker recipe that guessed BETTER than Betty's ;)

Better than Betty’s Peach Pie

6 cups peels, pitted and thinly sliced peaches

½ to ¾ cup sugar

3 TBSP flour

½ to ¾ tsp nutmeg

½ to ¾ tsp cinnamon

double pie crust (I use Pillsbury’s)

Mix ingredients for filling. Transfer to a pastry-lined 9 inch pie place, cover with second crust. Cut slits in top crust. Seal and flute edge. Sprinkle the top crust with a mixture of cinnamon and sugar, if desired. Cover edges of crust with foil and bake in a 375* oven for 25 minutes. Remove foil and bake for another 20 to 25 minutes or until the top is golden.

I always use fresh peaches for this pie, but I’m sure frozen peaches would work as well. My dad told me this pie is better than my mother’s, and that is quite a compliment as my mother is an awesome cook.

Wednesday, December 3, 2008


Are you ready for something refreshing to wake you up from the "Turkey Blues?" How about a slice of lemon pie?

This isn’t my photo… I stole it from the internet. I haven’t made this one in a while. When I do, I will add my own photos so you can see what my messy kitchen will look like during the process of making this one.

Pretty isn’t it? Maybe a few less lemon slices on top…who’s gonna eat all those?

Sour Cream Lemon Pie

1 C sugar

3 ½ Tbsp cornstarch

Dash salt

1 C milk

3 egg yolks, slightly beaten

¼ C butter softened

1 Tbsp lemon rind, grated

½ C fresh lemon juice

1 C sour cream

1 pie crust, graham cracker or baked pie shell

(I think graham cracker is best, but that’s my preference.)

Whipped cream

Lemon slices

In a heavy saucepan combine sugar, cornstarch and salt. Add milk and wisk over medium heat until mixture is boiling and thickened. Remove pan from heat. Blend a small amount of hot mixture into beaten egg yolks. Return egg yolk mixture to hot pan. Cook and stir 2 minutes over medium heat. Remove from heat. Stir in butter, lemon juice and lemon rind. Cool mixture to room temperature. Stir in sour cream and pour filling into your choice of pie shell. Cover with whipped cream. Add sliced lemons to decorate top. (Lemon slices can be sugared, by shaking slices in a plastic bag of white sugar. Try blotting with paper towel if they are too juicy.) Store in refrigerator for 3-4 hours before cutting. Yes Jess, I said 3-4 hours!!!