PEACH PIE AND CRISP

It's Peach season! Though I like peaches, peaches aren't my favorite. (that would be apples:)... But to keep the rest of my clan happy, we got several bushels of peaches to put away so we can enjoy the taste of summer this winter.

WE FROZE ABOUT 2 BUSHEL~

AND BY "WE", I MEAN ME AND HUBS- HE'S MY "PEACH."

HUBS WAS A HUGE HELP!

WITH ONE BUSHEL, WE MADE 3 PIES. ONE TO EAT AND 2 FOR THE FREEZER~

AND 2 CRISPS. ONE TO EAT, ONE FOR THE FREEZER~

PEACH PIE

7-8 cups sliced peaches

½ c or more clear gel

1 ½ c or more sugar

Lemon juice

Touch of cinnamon (or more if you like cinnamon;)

Mix the above ingredients together until all sugar and Jel disappears. Place into one large pie pan or 2 small pans. Bake at 375 for 15 min then reduce to 350 for 40-45 min or until nicely brown and bubbly.

For more tips on making pie-click here

PEACH CRISP

Mix together and place in a 9 inch pan:

4 cups of sliced peaches

A sprinkling of sugar to taste (depends on how sweet you're peaches are and how sweet or tart you want them to be)

A sprinkling of clear jel (Maybe a tbl or so)

Crumb together:

3/4 c brown sugar

1/2 c flour

1/2 c rolled oats

3/4 tsp cinnamon

3/4 tsp nutmeg

1/3 c soft butter

Sprinkle crumb topping across top and bake at 375 for about 30 min.

Serve warm (with ice-cream:) or enjoy cold. This recipe can be doubled and baked in an 8 x 13 pan.

FRUIT PIES,CLEAR JEL, AND FREEZING PIES

My family loves fruit pies! So needless to say, summertime is a time of lots of pie baking. I often make a pie to eat and a pie to freeze. Fruit pies freeze very easily.*

With the exception of apple pie, I usually use Clear Jel or Therm flo as my pie thickener. (To learn more about Clear Jel, click here), for Therm Flo, click here.

note: If I am planning to freeze fruit pies, I use Therm Flo. I purchase both Clear Jel and Therm Flo at my local Amish store.

I follow a basic recipe for pie, but alter as needed depending on the fruit, its sweetness, the size pie pan I'm using, and my estimation of how juicy I think it will be. For example, cherry pie tends to be juicier than blueberry. Therefore, I'll add a slightly lesser amount of Clear Jel to a blueberry pie.

To make an average size fruit pie, begin with a basic unbaked pie crust.

Mix filling in a bowl:

1 qt of fruit

3/4 c -1 cup of sugar

1/4 c -1/3 c Clear Jel or Therm Flo

enough water to moisten sugar and Clear Jel or Therm Flo and make slightly soupy

Add filling to pie crust and add a top crust. (For tips on a lattice top, click here) I usually brush on cream, egg, or a mixture of both and sprinkle some clear sanding sugar (the kind of sugar used for cookies) across the top. This makes a for a beautiful pie that shimmers. Bake at 450 for 10 minutes, then reduce to 35o for about 45 minutes or longer (Larger pies may require more time). Be certain that your pie filling has come to a bubble. This (bubbling) is what makes the pie gel or set. Cool before cutting. Enjoy!

Raspberry pie

Lattice-Topped Cherry Pie

Blueberry Pie

*FREEZING PIES

Tuck away a fruit pie by freezing for later! For best results, the pie should be baked first. Then put it, uncovered, in the freezer. When it's completely frozen, wrap the pie tightly or put it in a plastic freezer bag and pop it back in the freezer. Frozen baked fruit pies will keep up to 4 months.

To serve a frozen 2-crust pie, unwrap it and thaw at room temperature for 1 hour. Then heat the pie in the oven at 375°F on the lowest rack for 35 to 40 minutes or until warm.

Cooking Tips for Clear Jel

1 Tbsp of cornstarch=1-1/2 Tbsp of Clear Jel

2 Tbsp flour or tapioca=1 Tbsp Clear Jel

Per 4 cups of fruit, use 1/3 cup plus 2 tablespoons of Clear Jel