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October 2017

Whistle and Ivy


Chocolate Chocolate and More

Confessions of a Homeschooler

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 Pumpkin Pie & Peach Pie

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Posts : 1436
Join date : 2014-02-14
Age : 49

PostSubject: Pumpkin Pie & Peach Pie   Sat Jul 05, 2014 10:08 pm


  • 2 store bought or homemade 9" pie crusts (2 crust pieces per pie)

Pumpkin Pie Filling:

  • ¾ cup sugar

  • 2 eggs

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground cloves

  • ½ teaspoon salt

  • 1 – 15oz can Libby’s Pumpkin

  • 1 - 12oz can evaporated milk

Peach Pie Filling:

  • 5 large peaches, pitted and sliced

  • ¼ cup butter

  • 1 cup sugar

  • ⅓ cup flour

Pumpkin Pie:

  1. Preheat oven the 425 degrees F. Place pie crust into pie plate and gently press to mold to plate; set aside.

  2. Mix filling ingredients together in a large bowl until well combined.

  3. Pour filling into crust and bake for 15 minutes.

  4. Reduce oven heat down to 350 degrees F and bake for another 45 minutes.

  5. Allow pie to rest until set.

Peach Pie:

  1. Preheat oven to 350 degrees F. Gently press 1 pie crust in a pie plate until formed.

  2. Mix butter, flour an sugar together with a fork until crumbs form.

  3. Add peaches to pie crust forming a single layer on the bottom of the pan. Top with crumb mixture. Repeat layering until all peaches have been used, ending with crumb mixture.

  4. To top pie, cut 1 rolled out pie crust into 1" strips. Lay down 3 strips across the top of the pie. Weave 4 more strips through the first 3 to create a lattice top on your pie. Fold crust edges up over lattice ends and pinch together to secure the strips and form the pie’s edge.

  5. Bake for 45 minutes, or until crust is golden brown. Allow pie to rest and juices to set before serving.

I baked these pies at the same time, adding the peach pie to the oven once I reduced the heat down for the pumpkin pie.
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