Peaches For Fried Pies

INGREDIENTS:

2 gallons with peeling on
2 c. white vinegar
8 c. sugar

DIRECTIONS:

Cook down low, put in jars and seal or freeze.

A Lazy Peach Pie

INGREDIENTS:

1 stick butter
1 c. sugar
1 c. flour
1 c. sweet milk
1 tsp. baking powder

DIRECTIONS:

Melt butter in bottom of 8″x8″ pan or baking dish. Mix all ingredients together and pour into bottom of baking dish over melted butter. Add No. 2 1/2 size can fruit, sweetened to taste. Place in 375 degree oven until brown. Crust will rise to top as it cooks, about 30 minutes.

Apple Pie And Peach Pie Filling

INGREDIENTS:

10 c. water
4 1/2 c. sugar
1 c. cornstarch
1 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
3 tbsp. lemon juice

DIRECTIONS:

Cook until clear. Divide in 5 quart cans and fill with fruit, mixing with filling as you go. Pressure cans 10 minutes at 5 pounds or 20 minutes in hot water bath. You can cut down on spices to suit yourself.

Crustless Peach Pie

INGREDIENTS:

1 c. sugar
1 c. flour
1/2 c. butter
1/4 tsp. salt
1 tsp. baking powder

DIRECTIONS:

Use your fingers to mix all this then place fruit in a size pan to make a good size cobbler. Then place all of the combined mixtures on top. Sprinkle with 1/4 teaspoon cinnamon on top. Bake at 350 degrees for 25 to 30 minutes.

Double Crust For Gold Peach Pie

INGREDIENTS:

2 c. flour
1 tsp. salt
3/4 c. shortening
5 tbsp. cold water

DIRECTIONS:

Combine flour and salt in bowl. Cut in shortening until all flour is blended to form chunks. Sprinkle water 1 tablespoon at a time. Toss with fork until dough forms a ball. Divide dough into halves. Roll each crust separated.

French Lemon Pie

INGREDIENTS:

1 c. sugar
1/2 c. white Karo
4 eggs
3 tbsp. butter, melted
Juice & rind (grated) of 1 1/2 lemons
3 tbsp. flour

DIRECTIONS:

Beat all ingredients together in mixing bowl. Pour into unbaked crust and bake until firm at 350 degrees for 45 minutes.

French Pastry Pie Crust

INGREDIENTS:

3 c. flour
1 1/3 c. shortening
1 tsp. salt
1 egg
1 tsp. vinegar
8 tbsp. water

DIRECTIONS:

Blend flour, shortening and salt until size of peas. Beat together egg, vinegar and water. Mix liquid to dry ingredients with fork until all moist and will stick.

French Silk Pie

INGREDIENTS:

1 c. sugar
3 sqs. (3 oz.) unsweetened chocolate, melted & cooled
1 1/2 tsp. vanilla
1 (9 inch) baked pastry shell
Chocolate curls (optional)
3/4 c. butter
3 eggs
Unsweetened whipped cream (optional)

DIRECTIONS:

In a small mixer bowl, cream sugar and butter about 4 minutes or until fluffy. Stir in cooled chocolate and vanilla. Add eggs, one at a time, beating on medium speed after each addition and scraping sides of bowl constantly. Turn into baked pastry shell. Chill several hours or until set. Garnish with whipped cream and chocolate curls, if desired. Cover and chill. Makes 10 servings.

French Coconut Pie

INGREDIENTS:

1 1/4 c. sugar
6 tbsp. butter
1/4 c. buttermilk
3 eggs, slightly beaten
1 3/4 c. coconut
1 tsp. vanilla
1 pastry shell (9 inch), unbaked

DIRECTIONS:

Cream sugar and butter; stir in buttermilk and eggs. Add coconut and vanilla. Pour into unbaked pastry shell. Preheat gas oven to 375 degrees. Bake 10 minutes. Lower to 300 degrees and bake 35 minutes or until done.

Substitute: In place of buttermilk, use 1/4 cup sour cream or 1/4 cup milk plus 1/2 tsp. lemon juice.

French Silk Chocolate Pie

INGREDIENTS:

1 stick butter, softened at room temperature
3/4 c. sugar
2 eggs
1 1/2 tsp. vanilla
1 Hershey bar
1 square Baker’s unsweetened chocolate

DIRECTIONS:

Cream soft butter with sugar. Add eggs, one at a time, beat with mixer. Add vanilla and be sure to mix well. Add melted chocolate to mixture and beat well. Put in refrigerator and let chill 2 hours. Top with Cool Whip and crushed Heath bars.