pies: banana cream & fresh peach.

sunday, september 15th

banana cream pie & fresh peach pie.

you may recognize these recipes from before. i have only used this recipe for pie crust, although i am wanting to venture into the unknown and try another just to try. my heart-and stomach-will stay loyal to this recipe though. the peach pie recipe can be used for strawberry (as seen from this sunday baking post) and i have actually never attempted a peach pie before. now is the perfect time to try! hurry fast, they're only in season a little longer. the banana cream pie went to a new friend in scott and anna's ward out in georgia in honor of her birthday. i love finding people to give my sunday baking to, goodness knows i can't shouldn't eat them all (even though we all know i'm capable). #myhubbybetterbeready, but until he is, it's nice to have great friends to consume my goodies until i have a husband of my own to eat it up. 

great and easy pie crust

mix together with a table fork: 

1/3 cup mazola oil

1 cup gold medal flour

1/2 teaspoon salt

add 2 tablespoons water and mix well

slightly moisten counter top so a sheet of waxed paper will adhere to the counter top. place dough on waxed paper (press dough into a thick circle shape) and put another sheet of waxed paper on top. roll out pie crust between the two sheets. remove top sheet, flip pie crust (which is still adhering to bottom sheet) into pie pan. gently peel off remaining sheet of waved paper and shape pie crust in pan. if baking the shell without filling, prick the pie crust in several places with a fork (sides and bottom). 

bake at 425° for 8-10 minutes until golden brown. may need to be pricked again during baking to prevent bubbling (especially during first 5 minutes of baking). 

fresh peach pie

(raspberry or strawberry works as well)

glaze-- simmer 3 minutes:

1 cup fresh peaches, mashed 

2/3 cup water

blend and add to mixture:

1 cup sugar

3 tablespoons and 1 teaspoon cornstarch

1/3 cup water

boil 1 minute, stirring constantly. cool. 

fill baked pie shell with about 3 cups peaches, cubed. pour glaze over peaches, working some of it down into the pie. 

refrigerate 2 hours before serving. serve with whipped cream and garnish with peach slices, if desired. 

banana cream pie

mix together in a sauce pan:

2/3 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

add gradually 3 cups milk. bring to boil, stirring constantly, and boil 1 minute. stir some of the mixture into 3 egg yolks gradually so as not to cook egg yolk. return to sauce pan and boil 1 minute. remove from heat and add 1 tablespoon butter and 1 1/4 teaspoons real vanilla. cool in cold water. 

line a baked pie shell with banana slices. pour vanilla cream filling on top. chill and serve with whipped cream flavored with powdered sugar and vanilla to taste.