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Key Lime Pie

1 Can Condensed Milk

7 ounces Egg Yolks

3 ounces Key Lime Juice (bottled)

1 Lime, Zest and Juice

1. Pour condensed milk, egg yolks and bottled lime juice into mixing bowl.

2. Mix thoroughly with whisk.

3. Add fresh lime zest and juice.

4. Mix thoroughly.

5. Pour Key Lime Filling into one prepared Graham Cracker pie shell.

6. Bake in oven @ 325 degrees for 35-40 minutes or until firm and set.

Cool and serve Cold.

Peach Pie

2 ounces Water

8 ounces Sugar

1 ½ lbs Sliced Peaches (fresh or frozen)

¼ tsp Almond Extract

2 ½ ounces Cornstarch

1 ounce water

1 Prepared Pie Shell

8 ounces Pie Dough

1. Mix Water and Sugar in a stock pot on medium heat.

2. Add Peaches.

3. Add Almond Extract.

4. Bring mixture to a slow boil.

5. Mix cornstarch with water.

6. Add cornstarch mixture to pot.

7. Boil two minutes while stirring.

8. Pour into shallow container and cool to 40 degrees.

9. Pour Peach filling into prepared pie shell.

10. Roll out pie dough to ¼" thickness.

11. Place dough sheet on top of pie.

12. Crimp edges.

13. Brush top of pie with whole eggs.

14. Bake 375 degrees for 10 minutes.

15. Turn temperature to 350 degrees and bake for 50 minutes.

Whipped Cream PREP

1 Cup Heavy Cream

3 ounces Sugar

½ tsp Vanilla Extract

1. Whisk heavy cream in mixer on medium speed until peaks begin to develop.

2. Add vanilla.

3. Increase speed

4. to High.

5. Gradually add sugar to incorporate thoroughly.

6. Use immediately or refrigerate for up to 8 hours.

.

Pie Dough

1 1/2 Cups {Pastry Flour

1 TBSP Powdered Sugar

1/2 tsp Salt

1/2 Cup shortening (cold), cubed

1/4 Cup ice cold water

1. In a large bowl, mix flour, sugar and salt.

2. Add shortening and coat with dry ingredients.

3. Using your hands (or pastry blender), mix until the mixture resembles a course, damp meal.

4. Add half of the water to mixture.

5. Gently mix until water is absorbed.

6. Slowly add more water while mixing.

7. Only add enough water for dough to become damp and barely holds together.

8. Do not over mix.

9. Do not knead.

10. Form dough into a ball and refrigerate for 1-24 hours.

11. On a floured surface, use a rolling pin to flatten the dough to a depth of 1/8".

12. Transfer dough into pie tin.

13. Crimp edges using fingertips or crimping tool.

.

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