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August 25, 2014
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Rocky Mountain Recipes 8-18-14


Honey Peach Pie
Marcey Dyer • Pierce, Colo.
1 Double pie crust, unbaked
8 c. Peaches, ripe, peeled, sliced
1/2 c. Honey
1 t. Vanilla
1/4 t. Nutmeg
Sprinkle of salt
5 Tbsp. Cornstarch
2 Tbsp. Butter
2 Tbsp. Honey, for glaze
Preheat oven to 400 degrees. Place peaches in a large bowl. In a small bowl, combine 1/2 cup honey, vanilla, nutmeg, salt and cornstarch. Stir to make a thick slurry. Pour over peaches and stir well. Fill pie shell with peach mixture. Dot the pie filling with small pieces of butter. Cover with top crust, trim and crimp the sides. With a sharp knife, cut five slits in the to crust. Warm remaining honey in the microwave and brush over crust. Bake for 15 minutes. Reduce oven to 350 degrees, cover loosely with foil and bake for another 45 minutes or until filling begins to bubble. Serve with a dollop of honey-sweetened whipped cream.

Strawberry Creme Pie
Chris Bryant • Johnson City, Tenn.
1 (9-inch) Pie shell, baked
4 c. Fresh strawberries
1 c. Sugar
3 Tbsp. Cornstarch
3 oz. Cream cheese, softened
Whipped cream
Wash, drain, hull and slice strawberries. Divide berries in half. Crush one half. In a medium saucepan, mix sugar and cornstarch. Add crushed strawberries and bring to a boil, stirring until thickened, over medium heat. Remove from heat and cool completely. Spread cream cheese over bottom of baked, cooled pie shell. Cover with diced strawberries. Spread hot strawberry sauce over top. Chill several hours in refrigerator. Spread whipped cream over pie before serving.

Pecan Delight Pie
Joyce Ramey • Greeley, Colo.
4 Egg whites, at room temperature
1 c. Sugar
1 t. Baking powder
1/4 t. Vanilla
2 c. Saltine crackers, coarsely broken
3/4 c. Pecans, chopped
1-1/2 to 2 c. Whipped cream
1/4 c. Pecans, chopped
Whip egg whites on medium speed until soft peaks form. Continue whipping on medium speed while gradually adding sugar and baking powder. Continue to whip until very stiff peaks form and all sugar is dissolved. Add vanilla and mix thoroughly. Add saltine crackers and pecans; gently fold in by hand. Pour into a greased 9-inch pie pan and bake at 300 degrees for 30 minutes or until center is almost firm. Remove from oven and cool upside down. When thoroughly cooled, top with whipped cream and sprinkle with chopped pecans.

Macaroon Apple Pie
Sharon Raasch • Imperial, Neb.
1-1/2 c. Flour
1/2 t. Salt
1/2 c. Lard
2 to 3 Tbsp. Cold water
Filling:
4 c. Tart apples, peeled, sliced
1/2 c. Sugar
1/4 t. Cinnamon or apple pie spice
Topping:
1/2 c. Flour
1/2 c. Sugar
1/2 t. Baking powder
1/4 t. Salt
1 Egg
2 Tbsp. Butter, melted
1/2 t. Vanilla
1/4 c. Flaked coconut
In a bowl, combine flour and salt. Cut in lard until crumbly, gradually add water tossing with a fork until a ball forms. Roll out pastry to fit a 9-inch pie plate, flute the edges. Toss apples with sugar and cinnamon and pour into crust. Bake at 375 degrees for 20 minutes. Meanwhile, combine the first four topping ingredients in a bowl. Stir in egg, butter and vanilla until smooth. Add coconut and spoon over hot apples, carefully spreading to cover. Bake 30 minutes longer or until apples are tender.

Fruit Cream Pie
Terry Valdez • Henderson, Colo.
1 stick Butter
1 c. Nuts
1 to 2 c. Flour to make moist mix and enough to press into pan
3/4 c. Sugar
1 large bowl Cool whip
1 can Pie filling
8 oz. Cream cheese
Combine butter, nuts and flour and press into bottom of pan to make crust. Bake at 350 degrees for 15 minutes. Add by layers, sugar, cool whip, pie filling and cream cheese.

Easy Key Lime Pie
Marlene Maurer • Lakewood, Colo.
1 (14 oz) can Sweetened condensed milk
1 (6 oz) can Frozen limeade concentrate
1 c. Heavy cream
1 (6 oz) Graham cracker pie crust
Zest of 1 lime
Place condensed milk, limeade concentrate and cream in the bowl of an electric mixer fitted with the whisk attachment. Beat until fluffy and soft peaks form. Pour filling into pie crust and smooth the top. Refrigerate until chilled and loosely set, at least four hours and up to overnight. Sprinkle to with zest before serving.




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The Fence Post Updated Aug 25, 2014 02:24PM Published Dec 2, 2014 12:26PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.