Peach Pie

My SIL Lori taught me how to make my MIL's pie crust. I don't even really like pie, but this crust is so flaky and perfect. Now, I'm a pie fan.

Crust
1 C. Flour
1/2 Crisco
1/2 tsp. salt

1/4 C. cold water

Combine flour, Crisco and salt with fork or pastry blender until crumbly. Stir in water (don't over-mix). Roll out on floured surface.

Place genty into a pie pan. Make it look pretty around the edges. Bake it on 400 degrees. Don't ask me how long - I think 30 minutes. I can't remember. :)



Peel fresh peaches. Since we were in CO, we got the REALLY good peaches! ;)



Heat a few peach slices with some sugar to make the glaze. Mash those babies up.



That's just right for the glaze.



Keep rollin' till it's good and thin.



Place it in the pan and then form it so it's pretty around the edges. This is a fine art that I haven't accomplished. But I figure it all tastes the same.



Serve with whipped cream on top.

And here are my MIL's comments about pie baking in general (too cute!).

"I have to comment that I think the Crisco people have done something to their shortening, as it doesn't seem to work as well as it used to (could it be me????), or is as pure white.

Glad you are into the pie baking, it's a "good thing" as Martha Stewart says, to bake a pie!!!!"

Key Lime Pie

First of all, if you've never been to Joe's Stone Crab in Miami - you must go experience the mouth-watering crab there. I want to fly to Miami JUST to eat it. And after you chow down on crab, order yourself some Key Lime Pie. You won't regret it. And they happen to share the recipe. I got it from a friend on my message board.

My SIL Lori and niece Maddie helped me whip up a couple for the 4th of July when we were all in Ellsworth, KS at my MIL and FIL's house on their beautiful farm. I just love going there. And I just love how the women in my husband's family love to cook!

Joe's Stone Crab Famous Key Lime Pie

Crust
1 cup and 2 1/2 tbsp graham cracker crumbs
5 tbsp melted unsalted butter
1/3 cup sugar

Filling
3 egg yolks
1 1/2 tsp grated zest of 2 limes
1 14-ounce can sweetened condensed milk
2/3 cup freshly squeezed lime juice

Topping
1 cup heavy or whipped cream, chilled
1 tbsp confectioners sugar

Key Lime Pie
Makes 1, 9-inch pie





For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers; place in a food processor and process to crumbs. (If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.








For the filing: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.








For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.



And always let your husband lick the bowl! :)