Here’s a couple more ways to make great use of our end-of-summer bounty! And while you’re at it, consider preparing several pies and freeze, unbaked.
Then on a particularly busy day, you can still have an amazing dessert ready to dazzle the family—pull from freezer in the morning, thaw in the refrigerator, and bake as you are all eating dinner.
“Pearadise” Pie
Pastry for 8 inch double crust pie
7 or 8 fresh pears, skinned and sliced OR 1 ½ qt canned pears
¾ C sugar
1 Tbsp cornstarch
½ C half ‘n half
2 Tbsp orange juice
¼ tsp cinnamon
1/8 tsp nutmeg
1 Tbsp butter
Place pear slices into pastry-lined pan. Combine sugar, cornstarch and cream. Add orange juice, cinnamon and nutmeg; mix well. Pour cream mixture over pears; dot with butter. Cover with top crust; slit to let steam escape. Bake at 425º for 35 min. or until crust is browned.
Sour Cream Peach Pie
4 C sliced fresh peaches
½ C slivered almonds
1 9 inch unbaked pie shell
½ C sugar
2 Tbsp flour
1/8 tsp salt
¼ tsp nutmeg
¼ tsp cinnamon
1 C dairy sour cream
Arrange peaches and almonds in unbaked pie shell. Mix together remaining ingredients; pour over peaches. Bake at 450º for 10 min. Reduce heat to 350º and continue baking about 35 more min or until filling is set.
