Pies

Fresh Peach Pie from Julie Adolphson

pastry for a two crust 9" pie

1 C. white flour

1 C. wheat flour

1 scant tsp. salt

3/4 C. shorting

8 Tbs. cold water

Mix flour and salt in a bowl. Cut in shorting throughly. Sprinkle in water one Tbs. at a time, mixing until all flour is moist and dough almost cleans the side of the bowl. Gather dough into two equal balls; shape into two flattened rounds on a flour covered surface. Make circle about 2" larger than pie pan. Fold pastry into quarters then unfold into pie pan. Add desired filling and dot with butter. Fold second crust into quarters and unfold onto top of filling. Flute the crust and trim excess. Bake as directed in recipe.

Peach filling

5-6 C. fresh sliced peaches

1 tsp. lemon juice or more to taste

2/3 - 3/4 C. sugar

1/3 C. flour

1/4 tsp cinnamon

3 Tbsp. butter

Heat oven to 425. prepare pastry. Mix teaches and lemon juice. Stir together sugar, flour and cinnamon; mix with peaches. Turn into pastry lined pan; dot with butter. Cover with top crust and cut slits into it, seal and flute. Cover and edge with 2-3" strip of aluminum foil to prevent excessive browning; remove foil last 15 min. of baking. Bake 35-45 min. or until crust is brown and juice begins to bubble through the top crust slits.

Basic Apple Pie Recipe from Darlene Thomas

double crust dough recipe

2-1/2 C. white flour

2 Tbsp. sugar

1/4 tsp. salt

1/2 C. cold butter, broken into small pieces

5 Tbsp. cold vegetable shorting

8 Tbsp. ice water

Measure the flour, sugar and salt together, stir to combine

Add the chilled butter pieces and shorting to the bowl. Cut them in with a pastry cutter. Don't over mix.

Add the ice water. Mix until the dough holds together (add a bit more water if needed)

Turn the dough onto a lightly floured surface, knead it together, then divide in half.

Flatter each half into a disk, wrap in saran wrap and chill for at least half an hour

Roll out one of the disks on a lightly floured surface until you have a circle about 12" in diameter.

Put the circle in a 9" pie pan, trimming any extra dough from the edges with a sharp knife. Return it to the fridge until you are ready to make the pie and add your filling

Roll our the second ball of dough and cover top, cut slits in the top and seal and flute edges

Apple Filling

1/3-2/3 C. sugar

1/4 C. flour

1/2 tsp. nutmeg

1/2 tsp. cinnamon

a pinch of salt

8 med. apples (1 med. apple= about 1 C.)

2 Tbsp. margarine

Heat oven to 425

Peel, core and slice the apples. Try to keep the slices even.

Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.

Stir in apples and pour into pastry lined pie pan

dot with margarine

Cover with top crust, seal and flute the edges and cut slits in the top.

Bake 40-50 min. or until crust is brown and juice begins to bubble.

Buttermilk Pie from Anastasia Lott from the book Lion House Classics
1-1/2 C. sugar
1 C. buttermilk
1/2 C. bisquick
1/3 C. butter, melted
1 tsp. vanilla
3 eggs

Mix all ingredients and pour into a greased pie pan. Bake at 350 for 30-35 min. or until a knife inserted in the center comes out clean. Cool five min. Serve warm with fresh fruit or caramel sauce and whipped cream

When served warm its very custard-y and if cold it is like spoon bread. Delicious either way

Homemade Bisquick from Anastasia Lott (in parenthesis measurements for bulk supply)
1 C. flour (12 C.)
1-1/2 tsp baking powder (6 Tbsp.)
1/2 tsp. salt (2 Tbsp.)
1 Tbsp. shorting (3/4 C.)

Combine all ingredients and use as a substitution for bisquick. Store in a air tight container or ziploc bags