Peach Pie Filling

This pie filling has the best flavor!

SO GOOD!

Peel and slice 2 peaches. Set aside.

Combine 2 cups water and

2/3 cup sugar.

Bring to a boil, making sure the sugar is all disolved.

Add peaches.

Cook for 5-7 minutes, until peaches are soft.

While that is cooking, make a paste with

6 tablespoons corn starch

4 tablespoons water.

(You can add more water if needed, you just do not want to get mixture RUNNY.)

Make it so it is a *stirable* paste.

Make sure all the corn starch is dissolved.

Remove peaches from heat and SLOWLY stir in cornstarch.

Return to heat, stirring continually until peach mixture thickens.

*Ancient family secret...add about 10 drops of yellow food coloring!!

Peel and slice 2-3 more peaches, depending on the size of your pie tin.

Make sure you slice them thin...

In the bottom of the pie crust, layer sliced peaches until it is half full.

Pour thickened pie filling in crust, reserving some of the sauce.

Place more peach slices on top of pie, using a spoon to *push* them into filling.

Pour the rest of the filling on top to finish!

Cool in fridge for 2 hours before serving.

As always, serve with fresh whipped cream!

Pie Crust

This is a recipe from my Grandma Steiner.

Man, how I miss her!

It is also the EASIEST recipe I have ever made!

2 cups flour

1 cup less 2 tbsp. Shortening

1 tsp. salt (optional)

Using a pastry cutter, mix until shortening and flour is combined.

Add 1/4 c. water.

Using your hands, form mixture into a ball.

Place on lightly floured waxed paper. Flatten with your hand and lightly flour the top of the dough. Place another piece of waxed paper on top.

Using a rolling pin, roll out dough into circle. Once you cannot see flour through the waxed paper, slowly peel paper away, and lightly flour the top of the dough. Flip the dough, and then slowly peel paper away and lightly flour again. Repeat as often as needed until the dough is large enough to fit into your pie tin.

You know it's the right size when you place your tin, upside down, on top of the crust and you can see the edges.

Carefully peel the wax paper off the top of the dough, and with the wax paper still on the bottom, flip it into the tin.

Be careful as you peel the wax paper off the rest of the dough, not to tear. If you do, you will just need to pinch it back together. Easy to fix!

Go around the tin *lifting* the dough into the tin, making sure it is *fitting* the tin to avoid air pockets!

Once you have the dough in the tin, you will have extra hanging over the edge of the tin. You will want to cut this off with a knife.
*Do NOT throw it away! You can sprinkle sugar on it and bake it for 5 minutes and eat a little treat! MMMMM!

You can make the decrative edge with your fingers around the top.

Make sure you poke holes in the crust with a fork, to avoid the crust bubbling while cooking.

Bake at 450* for 8-10 minutes.

Blueberry Sour Cream Pie

This recipe is from my Aunt Nancy. She makes it EVERY year on Christmas Day and I absolutely love it!

1 large package vanilla instant pudding

16 oz sour cream

2 1/4 c. milk

Mix pudding and milk together.

Add sour cream.

Pour into graham cracker crust.

Let it set up for 1 hour in fridge.

Top with blueberry pie filling.

*I had quite a bit left over, so you could pour it into some cupcake liners with a vanilla wafer in the bottom, or some of those individual size graham cracker pie crusts.