Fresh Peach Pie

~Barbara Gant

9 inch pie shell, baked and cooled

Mix together in saucepan:

1 1\3 cup sugar

1\4 cup corn starch

1-3 oz. box peach Jello (or orange)

pinch of salt

½ pint real whipping cream*

Whisk together and add 1 1\4 cup water.

Stir and cook until mixture boils.

Continue boiling slowly for 5 min. as

you stir. Remove from heat and add 1\4

tsp. almond extract, if desired. Let cool

while you peel and slice 6-8 fresh peaches,

or you can use frozen peaches. This is

enough glaze for 2 pies. Garnish

with real whipped cream sweetened with

1\4 cup powdered sugar per half pint of cream.

*I pile the whipped cream on top, leaving

center of pie showing. I whip it well so it

stays whipped for a couple of days.

Pie Crust

Makes enough for 2 crust pies or one for the freezer.

~Kay Harline

This pie crust is so easy, I don't think you can hurt it. I got this from Martha Stewart's program a few years ago and it really works. You do have to have a food processor to make it easy, otherwise you will need to "cut in" the butter and Crisco.

2 1/2 cups flour

1 tsp. salt

1 tsp. sugar

2 sticks butter (cold)

1/2 cup vegetable shortening (I use Crisco, others do work, but I have better luck with Crisco.)

Process - pulse to coarse meal

Add 6 to 10 Tbs. ice water

Pulse until it almost sticks together, will be crumbly. If too dry, add a little water.

Makes 2 rounds, flatten and put in plastic wrap and chill in the fridge. Can use right away but bakes better when cold.

Take out of the fridge and let set about 5 min. Roll out to size of pan, using a pastry cloth and stocking for the rolling pin (these come in a kit/package at the grocery store) with flour on cloth and on top of dough. This will keep the crust from sticking to the surface you are rolling on, and your pin. Carefully roll dough up on rolling pin and then put it over pie plate and unroll, so simple. Prick with fork so it won't get bubbles.

Cut some parchment paper to fit over crust and fill with dry beans. Bake at 425 degrees for about 7 minutes, watch to be sure it doesn't get too brown. Remove beans and bake a little longer to finish. Good luck, pies take a while, but if they are easier it doesn't seem like so much work to make them.

FYI there is a good Pie book at Deseret Book by the University Mall. It is in the Lion House Bakery area and is entitled, "Lion House Pies". It has some instructions also. The DVD inside shows how to do it really well.

Strawberry Pie

~Kay Harline

2 boxes berries

1 baked pie crust

1/2 pint whipped cream

Put in Sauce Pan:

1 cup berries, mashed

1 cup sugar

3 TBS cornstarch

Mix these together and add:

1 tsp. lemon juice

a few drops red food coloring

Cook until thick and clear, stirring. Cool.

Put whole strawberries in prepared pie crust, one by one with the tops down. Then pour sauce over the berries with a spoon. Put in the fridge until set. Top with whipped cream, slice and enjoy, YUM!

Strawberry Marshmallow Pie

~Abby Viveiros

Graham cracker crust
24 Large Marshmallows
1/4 C. Water
1 C. Whipping Cream
3 C. Strawberries, sliced

Melt marshmallows in water. Refrigerate until cool but not set. Whip the cream and then fold into marshmallow mixture. Fold in strawberries and pour into crust. Chill until set.