Peach Pocket Pies

Peach Pocket Pies

From: Cuisine at Home. Issue No. 99
Makes: Two  4 1/2 inch pies.
Total Time: 50 minutes
Nutrition: per pie: 421 cal; 22g fat; 57g carbs; 1 g fiber; 5g protein

Ingredients:

• 2/3 cup fresh or frozen peeled and chopped peaches (thawed if frozen) 4.5 oz
• 3 tbs sugar
• 2 tsp corn starch
• 1 tsp minced lemon zest
• 1 tsp fresh lemon juice
• 1/2 tsp grated fresh ginger
• pinch of salt
• 1 purchased refrigerated pie crust
• 1 egg beaten

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Combine peaches, sugar, corn starch, zest, juice, ginger and salt.
3. Unroll crust on a lightly floured surface, then cut for circles with a 4 1/2 inch cutter. Arrange two dough circles on prepared baking sheet. Roll remaining dough circles to about 5 1/4 inch in diameter.
4. Using a slotted spoon, place 1/3 cup filling on the centers of dough circles on baking sheet. Brush egg around edges, then top with larger dough circles and press edges together to tightly seal. Crimp edges with fork. Brush tops of pies with remaining egg and sprinkle with sanding sugar. Cut two to three small slits in tops.
5. Bake pies until crusts are golden and filling bubbles, 25 to 30 minutes. Let pies cool 10-15 minutes; serve warm or at room temperature.

Grandma's Apple Pie

Pearl's Apple Pie

From: Pearl Wall Rudd

This is the best Apple Pie ever. Thank you Grandma!

Ingredients:

• 5-7 tart apples
• 3/4 - 1 cup sugar
• 2 tbs flour
• 1/8 tsp nutmeg
• 2 tbs butter

Ingredients for 2 Pie Crusts:

• 2 cups flour
• 1 tsp salt
• 2/3 cup & 2 tbs butter
• 4-5 tbs cold water
• cinnamon can be added 1 tsp for each crust

Instructions:

1. Heat oven to 350 degrees.
2. Make pie crust: Mix flour and salt, cut in butter throughly (until butter resembles tiny peas). Sprinkle in water 1 tbs at a time, mixing until all flour is moistened and dough clings to sides of bowl (almost). Gather dough into two balls, one for each crust, and flaten on a lightly floured surface. Roll out until 2 inches larger than pie plate. Fold into quarters and transfer to pie plate and unfold. Bake for 10 minutes at 350 degrees, remove and cool. Set aside second ball to make the top of the pie. Heat oven to 450 degrees
3. In a large bowl, peal and slice apples, add sugar. Mix flour, salt and spices in small bowl and then add to apples, mixing to coat.
4. Fill cool, baked pie crust with apples. Dot with soft butter and arrange top crust. 
5. Roll out second ball of dough until 2 inches larger than pie plate. Using a pizza cutter cut dough into 1 1/2 inch wide strips. Lay half of the strips across the pie vertically so that they are evenly spaced across the pie. Using the remaining strips, weave them horizontally over and under the existing vertical strips, alternating starting each strip on top or under. NOTE: It may be helpful to start in the center and lift the vertical strips as you lay the horizontal ones under and work your way to the edges. Crimp edges with thumb and forefingers.
6. Dot top of crust with butter. Bake in 450 degree oven for 10 minutes, then reduce oven heat to 350 degrees and bake for addition 40-45 minutes. Place tin foil on top if crust starts to burn.