FRESH PEACH PIE

YOU SHOULD MAKE THIS, IT IS SO YUMMY!!!!!!!!

5 large ripe peaches
1 cup sugar
3 TBSP corn starch (rounded)
1/2 c. water
1/4 tsp. Almond Extract
2 TBSP Butter
1 cooked pie shell

Slice 3 large peaches in a cooled pie crust. Mash 2 large peaches with 1 cup sugar, 3 tablespoons corn starch (rounded) and 1/2 cup water.  Cook 5 minutes until boiling gently, stir often.  Add 1/4 teaspoon almond and 2 TBSP butter. pour over peaches.  Chill and serve with vanilla ice cream (or whipped cream).

PIE CRUST

Ingredients:

1 egg

3 cups flour 

3/4 teaspoon salt (can use 1 teaspoon)

1 1/2cups cold vegetable shortening 

1 tablespoon vinegar 

5 tablespoons very cold water

Directions:

In a medium size bowl mix together the salt and flour. 

With a pastry blender, cut cold shortening into the flower mixture, until the size of peas. 

In a small cup, beat egg with fork, add the vinegar and water; whisk until well blended. 

Add the water/egg mixture gradually to the flour mixture. 

Shape into two equal balls, wrap in plastic wrap or plastic bag. Refrigerate for 1 hour or more. 

Roll out dough between two pieces of wax paper. Use for 2 (8” pie crust) or 1 large deep dish pie crust. 

Bake at 425 degrees for 10-12 minutes, until golden brown. 

Grandma Lounsbury' Best Apple Pie

Pie Crust (The Best):

3/4 cup Shortening (crisco)
1 tsp salt
2 cups flour
1/3 cup ice water

Blend first three ingredients with a pastry blender
stir in the ice water and knead on a floured surface until well blended

This is for a double crust pie.

Apple pie mixture:
Use 5-6 apples
stir in:
3 tbsp flour
3 tbsp butter
1 cup sugar (brown or white)
1/4 tsp cinnamon

Cover edges with foil if desired so they don't burn.  Bake at 375 degrees for 25 minutes. Remove foil.  Bake 20-25 minutes more or until crust is golden brown.

Chicken Pot Pie

1 cup sliced carrots
1 cup potatoes diced to squares 2x as big as your sliced carrots
½ cup sliced onion (or ¼ cup dehydrated onion)
¼ cup sliced celery
¼ cup butter
2 cups cooked chicken, (toss with 1 Tbsp flour for thickening)
1 can cream of chicken soup
1 can chicken broth
1 cup canned green beans
1 box Pillsbury pie crust (you need 2 layers, bottom and top)

In a saucepan over medium heat, cook carrots, onions, potatoes, and celery in butter and broth till tender. Stir in chicken, soup, and greens. Spray pie pan and put in a double pie crust. Bake at 350^o for 45 min.

I like to take a square of foil, fold into quarters and cut a corner off so there’s a hole in the center, then put over the pie so the crust doesn’t burn!!