Pie | Good Dinner Mrs Mellen

Category: Pie
- Traditional Pecan Pie
  
  Posted at 10:33 am by Good Dinner Mrs Mellen
  
  Oct 31st
  My family loves a traditional Pecan Pie. For years I’ve wanted a more creative pie, like adding chocolate, but , no, no, they tell me. So I no longer ask them; I give them what they want! Here is my traditional Pecan Pie. It’s easy and delicious!
  
  Traditional Pecan Pie
  
  Pie Crust
  
  1-1/4 cups all-purpose flour
  
  1/4 teaspoon salt
  
  1/3 cup shortening
  
  4 – 5 tablespoons cold water
  
  1. Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
  
  2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.
  
  3. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
  
  4. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
  
  5. Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Or you can use a pre-made pie crust(I like Pillsbury refrigerated pie crust)
  
  Filling
  
  1/2 cup dark corn syrup
  
  1/2 cup light corn syrup
  
  3 eggs
  
  1 cup of sugar
  
  2 Tbs. butter, melted
  
  1 tsp vanilla extract
  
  1 1/2 cups pecans halves
  
  Pre-heat oven to 350 F. Whisk the first five ingredients thoroughly. Pour into the pie crust. I like to place the pecan halves in a circular design.
  
  Bake on center rack of the oven for 55 to 60 minutes. Do not over bake.
  
  TIP: Pie is done when the center reaches 200 F. Tap center surface of pie lightly; it should spring back when done.
  
  Enjoy!
  
  Gooddinnermrsmellen.com
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  Posted in Baking, Food, Good Dinner Mrs Mellen, Pie | Tagged Desserts, easy, Pecan pie, Pie
- Pumpkin Chocolate Swirl Pie
  
  Posted at 10:12 am by Good Dinner Mrs Mellen
  
  Oct 26th
```
If you know me or follow my blog, I love to cook, decorate, and entertain! So this might seem a surprise that I am hosting my first Thanksgiving dinner at my home. Yes, you heard, right.  


Thanksgiving is the one holiday that you will not find a large group gathered around my dining room table. Traditionally I spent Thanksgiving at my parent's home in Pennsylvania, the one holiday that we were all together again. After my grandson was born, we celebrated at the home of my daughter-in-law's parents, beginning a new phase in our life.


This year due to the pandemic and staying safe, Thanksgiving dinner will be a small group of seven. Individuals that are in our pandemic circle. And I am going to make sure that this is a memorable as every other Thanksgiving!  


I've decided to plan my meal backward, beginning with dessert! Growing up, my mother baked a traditional pumpkin pie, which is still my favorite. This year I decided that we are going to have a spectacular Pumpkin Chocolate Swirl pie. And I drizzled chocolate over the pie! 


Pumpkin pie is easy to make. To make the pie special, I've added an extra step with the chocolate batter and the drizzle. I've included a basic butter crust recipe, or you can purchase refrigerated pie crust too.
An easy, show-stopping dessert to sweeten up our Thanksgiving dinner even if we are missing sharing with our large family! 






Pumpkin Chocolate Swirl Pie


1 (15-ounce) can pumpkin 
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
4 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tablespoon cornstarch
3-ounce Ghirardelli bittersweet chocolate, melted and cooled slightly


All Butter Pie Crust* or 1 (9-inch) Pillsbury Pie crust


Chocolate drizzle


2-ounce Ghirardelli semi-sweet chocolate
2 tablespoons unsalted Cabot butter






Pre-heat over to 425 F. Wish together pumpkin, sweetened condensed milk, eggs, spices, and cornstarch in a medium bowl until smooth.


Transfer 1 cup of the filling into a bowl and whisk in the melted chocolate. Pour pumpkin filling in the crust. Dollop the chocolate filling on top and swirl with a butter knife.


Bake Pie for 15 minutes. Reduce3 over temperature to 350 F and continue baking for 35 for 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.


Make chocolate drizzle. Melt chocolate and butter in a safe microwave bowl at 50 percent for 1 1/2 to 2 minutes, depending on your microwave. 


Drizzle over pie. 


The pie can be refrigerated overnight. Serve chilled or at room temperature.




*All Butter Pie Crust


1 1/4 cup King Arthur's all purposed flour
1/4 teaspoon fine sea salt
10 tablespoons Cabot unsalted butter, cold and cut into cubes
2 to 4 tablespoons ice water, as needed


In a food processor, pulse together the flour and salt. Add butter and pause until mixture from lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet.


Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.


On a lightly floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 9-inch glass pie plate. Trim the edge to 3/4 inch; fold the dough under itself and crimp decoratively.


Enjoy!
```
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  Posted in Autumn, Baking, Baking, Chocolate, Dessert, desserts, Elegant, entertaining, Food, Good Dinner Mrs Mellen, Holiday Celebrations, Pie, Thanksgiving | Tagged Cabot Butter, Chocolate pumpkin pie, Eagle Brand, Easy recipe, Ghiradelli Chocolate, Pillsbury Pie crust, Thanksgiving dessert, Thanksgiving dinner
- Peach Schnapps Pie with Streusel Topping
  
  Posted at 8:37 am by Good Dinner Mrs Mellen
  
  Aug 26th
  August is peach season with fresh picked peaches in all the markets. Peach pie is one of my favorites pies(I know I say that about every pie!). Sometimes you have to do something different, go a little rouge, shack it up! That’s what I did with this Peach Pie, I added Peach Schnapps to the filling, added a streusel topping all in a phyllo pie crust. I just let my creative cooking ideas flow for this show stopping pie!
  
  Streusel topping:
  
  1/2 cup plus 2 tablespoons unbleached all purpose flour
  
  1/2 cup old-fashioned oats
  
  1/3 cup cup (packed) golden brown sugar
  
  1/2 teaspoon salt
  
  6 tablespoons (3/4 stick) chilled unsalted butter, diced
  
  3/4 cup pecans, coarsely chopped
  
  Filling:
  
  3/4 cup sugar
  
  2 tablespoons quick-cooking tapioca
  
  3/4 teaspoon ground cinnamon
  
  1/4 teaspoon ground cardamom
  
  1/4 teaspoon ground nutmeg
  
  2 tablespoon Peach Schnapps
  
  3 3/4 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges
  
  Phyllo Pie Crust:
  
  10 14×9-inch sheets fresh phyllo pastry or frozen, thawed
  
  5 tablespoons butter, melted
  
  2 tablespoons sugar
  
  1/2 teaspoon cinnamon
  
  1/4 teaspoon nutmeg
  
  1/4 teaspoon ginger
  
  Preparation:
  
  Streusel topping:
  
  Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD Can be made 1 day ahead. Cover; chill.
  
  filling:
  
  Stir sugar and next 4 ingredients in large bowl. Mix in Peach Schnapps, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
  
  Crust:
  
  Lightly butter 10-inch-diameter tart pan. Place rimmed baking sheet in oven to heat. Combine sugar, cinnamon, nutmeg and ginger in small bowl.
  
  Set rack at lowest position in oven. Preheat oven to 400°F. Lay 1 phyllo sheet on clean work surface and brush lightly with butter (keep remaining phyllo sheets covered with plastic wrap and damp towel to prevent drying). Sprinkle 1scant teaspoonful cinnamon mixture over phyllo. Repeat 4 times with phyllo, butter, and cinnamon mixture. Arrange stacked phyllo in tart pan, gently pressing and allowing long sides to hang over edge of pan. Repeat layering process with 5 remaining phyllo sheets. Arrange stacked phyllo crosswise atop first sheets so that overhanging corners point in opposite directions. Roll overhang in to form edge of crust.
  
  Spoon filling into crust. Scatter topping over, breaking up large clumps.
  
  Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 30 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.
  
  Enjoy!
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  Posted in Baking, Baking, Dessert, desserts, Food, peaches, Pie | Tagged Peach Pie
- Celebrating Thanksgiving with Gratitude
  
  Posted at 9:15 pm by Good Dinner Mrs Mellen
  
  Nov 18th
  Thanksgiving for me is a time to reflect and celebrate gratitude by giving back and spending time with family and friends. I don’t remember when my women’s club started the tradition of assembling and donating Thanksgiving baskets to needy families in our town, just that each year as the need has grown we donate more baskets. We partner with our town’s Youth Services director, who identifies the families along with delivering the baskets. We never know who among our neighbors receives our baskets although sometimes with extreme gratitude a recipient reaches out to us to thank us for our generously. No thanks are ever needed or expected as we are the ones that are filled with joy knowing that we have helped families just like ours enjoy a holiday celebration.
  
  Preparation of our Thanksgiving Baskets beginnings in October as our members start donating all the items needed for a Thanksgiving dinner. Along with the traditional fixings for dinner and dessert, we add holiday items including plates, napkins, tablecloths, and candles, all artfully arranged by one of our members who designs gift baskets. Right before the baskets are delivered, we add fresh produce along with a gift card to a local grocery store for the families to purchase turkeys.
  
  I can’t think of a better start to my holiday season than with this tradition reminding me of the true meaning of Thanksgiving not only to give thanks for all that we have but to share with family, friends, and neighbors just like the first Thanksgiving.
  
  Thanksgiving morning finds me at a hot yoga class, two hours practicing with gratitude for all that I have been blessed with in my life. Then home to prepare a traditional Thanksgiving dinner. Each year I alter side dishes but the main star of the dinner is a turkey. I learned at a young age how to handle and prepare poultry from my mother, an outstanding cook – her turkey is far superior to any that I have tasted. My mother taught me to soak turkey overnight in a bath of salt to tender and remove harmful bacteria. First, my mother would freeze a fresh turkey, she believes it seals in the flavor. Then time to soak the frozen turkey overnight. Next through rinsing, draining and patting dry of the bird. I love rituals so my mothers hold a special place in my turkey preparation. I’ve bought a fresh turkey from the farm, from high-end and frozen from a lower-end grocery store. My only hard fast rule is all-natural. How you dress and cook the turkey plays an import part in how good your turkey taste.
  
  Below I’ve shared family favorites that we enjoy for a family dinner.
  
  A Simply Perfect Roast Turkey
  
  A Simply Perfect Roast Turkey
  
  Savory Fruit and Nut Stuffing with Cranberries
  
  Savory Fruit and Nut Stuffing for Thanksgiving turkey
  
  Savory Fruit and Nut Stuffing for Thanksgiving turkey
  
  Fresh Cranberry Sauce
  
  Deliciously Fresh Cranberry Sauce with Pineapples and Pecans
  
  Roasted Green Beans
  
  Roasted Green Bean with Garlic and Pine Nuts
  
  Traditional Pecan Pie
  
  Traditional Pecan Pie
  
  Enjoy!
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  Posted in cooking, Food, Pie, Thanksgiving | Tagged Giving thanks, gratitude, Thanksgiving, turkey
- Farm Fresh Tomato Quiche
  
  Posted at 11:35 am by Good Dinner Mrs Mellen
  
  Sep 2nd
  1 9-inch uncooked deep dish pie crust, frozen then thawed, refrigerated pie crust or homemade
  
  1/2 cup parmesan cheese
  
  1 cup mozzarella cheese
  
  15-20 large basil leaves, chopped, about 1/2 cup
  
  2 cups sliced petite multi-colored heirloom tomatoes, save a few to add last
  
  6 eggs
  
  1/2 cup milk, whole milk preferred
  
  1/2 cup cream
  
  1 tablespoon garlic, minced
  
  1/2 teaspoon salt
  
  1/4 teaspoon pepper
  
  pinch of Pink Himalayan salt
  
  Preheat oven to 350 degrees.
  
  In uncooked pie crust, evenly sprinkle half (1/4 cup) parmesan cheese in the bottom. Next, add tomatoes, saving a few to place on top of the pie. Place mozzarella cheese over tomatoes then add chopped basil.
  
  Top with remaining (1/4 cup) parmesan cheese over the tomato slices. Set aside.
  
  In a mixing bowl, beat eggs, milk, cream, garlic, salt, and pepper together. Pour into the pie crust. It should cover all ingredients and fill to the top of the crust. Place remaining tomatoes on top. Sprinkle with pink Himalayan salt.
  
  Place on a cookie sheet in case of spillage. Bake at 350 degrees for 50-60 minutes or until golden brown and soft set.
  
  Let cool 5-10 minutes before serving.
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  Posted in Easy recipes, eggs, Food, Pie, Tomato, Vegetarian | Tagged Easy recipes, Farm Fresh Tomatoe, quiche
- Summertime Pies
  
  Posted at 9:51 am by Good Dinner Mrs Mellen
  
  Jul 20th
  To say I love to make pies is a true understatement. I am obsessed with pies, especially summertime pies using the most succulent fresh fruits and berries. A hot bubbly pie fresh from the oven, the juices overflowing, dripping down the sides of the pie plate, I can’t think of a better dessert to serve family and friends. Oh, did I mention a scoop of vanilla ice cream on top? Simple pleasures, so perfect!
  
  I learned to bake from my mother, Helen, who is ninety-seven years old. She loves to bake and shared her passion with me. I remember, at first watching her make pie dough, combining the ingredients, then she would roll out the dough, and line a pie plate. My favorite part was the mixing of the fruits with sugar and spices and then pour into the dough-lined dish. Next, she would meticulously top with the remaining dough and crimp the edges together. My mother would make vents in the top of the pie, and finish with a brush egg yoke then the pie was ready for the oven.
  
  Here are a few of my favorite pie recipes:
  
  LUSCIOUS NECTARINE BLUEBERRY PIE
  
  Luscious Nectarine Blueberry Pie
  
  BLUEBERRY PIE
  
  Fabulous All American Blueberry Pie
  
  PEACH PIE IN PUFF PASTRY
  
  Fresh Summer Peach Pie in Puff Pastry
  
  PEACH SCHNAPPS PIE WITH STREUSEL TOPPING
  
  Peach Schnapps Pie with Streusel Topping
  
  Enjoy!
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  Posted in Baking, Pie, summertime recipes | Tagged BLUBERRY PIE, BLUEBERRY-NECTARINE PIE, Peach Pie
- Blueberry Pie with Pecan Topping
  
  Posted at 9:32 am by Good Dinner Mrs Mellen
  
  Jun 23rd
  I just love blueberries and blueberry pie. While traditional blueberry pie is mouthwatering delicious sometimes I just like to change it up so I created this sinful decadent Pecan crumb topped sour cream blueberry pie. They say a picture is worth a thousand words but even this picture can only go so far in capturing the nutty topping with blueberry juice bursting from the fruit all in a creamy custard. I want another piece just writing this! Don’t forget to top with Bryers French Vanilla ice cream.
  
  Pastry
  
  1 3/4 cup all-purpose flour
  
  1/4 cup sugar
  
  1 teaspoon cinnamon
  
  1/2 teaspoon salt
  
  2/3 cup butter
  
  2-3 tablespoon water
  
  1 egg, beaten
  
  Filling
  
  1 cup sour cream
  
  3 ounces cream cheese
  
  1 large egg
  
  3/4 cup light brown sugar
  
  1/4 cup all-purpose flour
  
  1 teaspoon vanilla
  
  4 cups blueberries, washed and picked over
  
  Crumb Topping
  
  1/2 cup all-purpose flour
  
  1/3 cup sugar
  
  1/3 cup light brown sugar
  
  1 tablespoon cinnamon
  
  1/4 teaspoon salt
  
  1/2 cup butter
  
  3/4 cup chopped pecans or walnuts
  
  1. To prepare pastry, combine flour, sugar, cinnamon, and salt in a large bowl. With pastry blender cut in butter to consistency of coarse cornmeal. Sprinkle water one tablespoon at a time, mix until pastry holds together. Shape pastry into a ball.
  
  2. On a lightly floured surface, roll out the pastry into an 11-inch round. Fit into a 9-inch pie plate. Turn extra dough at the edge into rim and flute or crimp raised edge. Just before placing the blueberry filling in pie shell, brush with beaten egg.
  
  3. To prepare filling, combine sour cream, cream cheese, egg, brown sugar, flour and vanilla in a bowl. Beat thoroughly until smooth. Preheat over to 450F. Fill pie shell with blueberries. Pour cream mixture over blueberries. Bake 10 minutes at 450F, reduce temperature to 350F and bake 35-40 minutes.
  
  4. Prepare crumb topping by mixing flour, sugars, cinnamon, salt, butter, and nuts. Blend to form a crumbly mixture.
  
  5. After baking the pie, remove the pie from oven, cool, then distribute crumb mixture evenly over top. Return to oven and bake 10-15 minutes more.
  
  Enjoy!
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  Posted in Baking, BLUEBERRY, desserts, Food, Good Dinner Mrs Mellen, Pie | Tagged Blueberry Pie, Crumb topping, July 4th
- FALL APPLE PIE
  
  Posted at 4:44 pm by Good Dinner Mrs Mellen
  
  Oct 1st
  Good Dinner Mellen loves pies and one of my favorite pie to bake is an apple. I love the smell of apples, cinnamon, nutmeg and allspice baking in the oven; the scent escaping throughout the kitchen. Who can resist a piece of warm apple pie topped with rich vanilla ice cream?
  
  Pastry:
  
  2 1/2 cups flour
  
  1 teaspoon salt
  
  1 teaspoon sugar (optional)
  
  1 cup (2 sticks) cold unsalted butter
  
  1/4 to 1/2 cup ice water
  
  Measure flour and salt into a bowl. Cut into butter thoroughly with a pastry blender. Sprinkle in the water, 1 tablespoon at a time, mixing with a fork until flour is moistened and dough almost cleans the side of the bowl.
  
  Gather the dough into a ball, then shape, divide the dough in half and shape into 2 flattened rounds.) Chill dough for at least one hour. On a lightly floured board roll each dough rounds 2 inches larger all around than the inverted pie pan. Place pastry on parchment or wax paper-lined baking sheet, and chill.
  
  9 medium-size firm tart apples, cored and thinly sliced. (I used Granny Smith)
  
  2 tablespoon fresh lemon juice
  
  2/3 cup granulated sugar
  
  2 tablespoon quick tapioca
  
  1/4 teaspoon salt
  
  1 teaspoon cinnamon
  
  1/4 teaspoon nutmeg
  
  1/4 teaspoon allspice
  
  1/4 cup boiled apple cider
  
  2 tablespoon butter
  
  Preheat oven to 425 F. Put apple slices mixing bowl sprinkle with lemon juice. Combine sugar, tapioca, salt, cinnamon, allspice and nutmeg toss mix well and toss with apples. Place on pastry round in the pie plate. Pour apple mixture into the pie crust and dot with butter. Carefully cover the apples with top pastry, trim the overhang, and crimp the edges to seal. Cut vents in top pie crust to allow steam to escape. Brush crust with milk and sprinkle with sugar for a nice shine. Bake the pie for 20 minutes then lower oven to 375 and bake for another 40 minutes or until pastry is nicely browned and the juices in the center of the pie are bubbling. Let cool slightly on a wire rack before serving. Serve plain or with vanilla ice cream!
  
  Enjoy!
  
  Enjoy!
  
  buzzchomp.com
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  Posted in Apples, Baking, Dessert, desserts, Pie | Tagged Apple Pie, fall desserts
- Luscious Nectarine Blueberry Pie
  
  Posted at 12:36 pm by Good Dinner Mrs Mellen
  
  Sep 22nd
  LUSCIOUS NECTARINE BLUEBERRY PIE
  
  Luscious end of the season ripe fruit makes the most delectable pies. Who can resist a delicious piece of pie with vanilla ice cream simple but oh so good! I especially love the combination of nectarine and blueberries. I made my own pie crust and the recipe follows. But for a quick and easy pie, you can buy the refrigerated pie crust. I like the Pillsbury brand. Don’t be intimidated by a homemade pie crust, as I’ve always said, the more you practice the better you become. If time is an issue you can make the pie crust the day before and refrigerate overnight, then just roll out the dough the next day, add the filling, bake and in no time you have a wonderful homemade pie.
  
  Pie Crust
  
  Makes 2 crusts
  
  3 1/2 cups all-purpose flour
  
  2 sticks chilled unsalted butter, cut into 1/2 ” cubes
  
  1/4 cup vegetable shortening
  
  1 Tbsp. plus 1 tsp. sugar
  
  1 Tbsp. salt
  
  Process flour, butter, vegetable shortening, sugar and salt in a food processor until butter is crumbly, about 30 seconds. Transfer to a large bowl. Gradually add 3/4 cups ice water, using a folk stir mixture until dough forms a ball. Wrap in plastic wrap and refrigerate overnight.
  
  Filling
  
  6 ripe large nectarines(halved, pitted and sliced 1/2-inch thick)
  
  1-pint blueberries washed and picked over
  
  3/4 cups sugar
  
  3 Tbsp. quick-cooking tapioca
  
  2 Tbsp. lemon juice
  
  1 tsp. finely grated lemon zest
  
  Glaze;
  
  1 egg
  
  1 Tsp. milk
  
  1 Tsp. sugar(for sprinkling)
  
  Heat oven to 425 F and adjust rack to lower to the middle position. In a large bowl toss nectarines, blueberries, sugar, tapioca, lemon juice, and lemon zest. Set aside for 15 minutes.
  
  Divide dough into two balls, one slightly larger. On a lightly floured surface roll larger pastry ball into a circle about 2 inches larger than the 9-inch pie plate. Line pie plate with pastry, trim edge leaving a 1-inch overhang. Fill the pie plate with the fruit. Roll out smaller pastry ball for top curst. Place on top of the fruit pie. Trim pastry edge leaving an inch overhang. Fold overhang under, then bring up over the pie-plate rim, pinch to form fluted edges. Brush top with some of the egg glaze. Make a few decorative slits in the top and bake for 10 minutes. Reduce temperature to 350 and bake for 40 minutes. Then brush again with remaining egg glaze, sprinkle sugar and bake for about 5 minutes more until golden brown. Cool on a wire rack before serving.
  
  I serve with my favorite vanilla ice cream Breyers!
  
  Enjoy!
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
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  Posted in Baking, Food, Pie | Tagged BLUEBERRY, BREYERS ICE CREAM, NECTARINE, PIES, Pillsbury Pie crust, VANILLA ICE CREAM
- Fresh Summer Peach Pie in Puff Pastry
  
  Posted at 1:58 pm by Good Dinner Mrs Mellen
  
  Aug 26th
  August is Peach month in New England with the freshest local peaches coming to market. Perfect for peach pie! Growing up I spent long summer days with my grandparents harvesting vegetables and fruits from their extensive garden which covered half an acre of ground. My favorite fruit still today is peaches. At my grandparents I pick a few peaches, then eat a peach, continuing this routine until my stomach was filled with juicy peaches. I loved peaches so much that my mother planted a peach tree at our home just for me. For years I lovingly cared for my tree, harvesting luscious peaches which my mother made into mouth-watering peach pies. I’ve continued all these years later, taught by my mother, the art of making beautiful pies especially my favorite peach.
  
  Fresh Summer Peach Pie in Puff Pastry
  - 1 package Pepperidge Puff Pastry, thawed according to package instructions
  - 6 cups fresh peach slices (about 10 peeled peaches, sliced)
  - 3/4 cup sugar
  - 2 tablespoon instant tapioca, I used Kraft Minute tapioca
  - 1 teaspoon vanilla extract
  - 1/4 teaspoon almond extract
  - 1/8 teaspoon salt
  - 1 teaspoon lemon juice
  TOPPING
  - 2 tablespoons milk
  - 2 tablespoons fine white sugar
  INSTRUCTIONS
  
  PEEL AND PIT THE PEACHES, AND SLICE THEM ABOUT 3/8″ THICK. WHISK TOGETHER THE SUGAR AND THICKENER. COMBINE THE PEACHES WITH THE SUGAR MIXTURE, VANILLA, ALMOND, SALT, AND LEMON JUICE, MIXING THOROUGHLY. SET THE FILLING ASIDE.
  
  REMOVE THAWED PUFF PASTRY FROM PACKAGE. FLOUR A LARGE WORK SURFACE. ROLL THE DOUGH INTO A 12″ CIRCLE.
  
  PREHEAT THE OVEN TO 425°F.
  
  FOLD THE ROLLED-OUT DOUGH IN HALF, THEN IN HALF AGAIN; THIS WILL MAKE IT EASIER TO MOVE. PICK THE FOLDED DOUGH UP, PLACE IT IN A 9″ X 1 1/2″ PIE PAN. AND UNFOLD IT, CENTERING IT IN THE PAN.
  
  SPOON THE FILLING INTO THE CRUST. GENTLY DRAPE THE SECOND DOUGH CIRCLE UP THE FILLING. FOLD EDGES TOGETHER PINCHING TO SEAL. FINISH THE EDGES. BRUSH THE CRUST WITH MILK AND SPRINKLE WITH GRANULATED WHITE SUGAR, IF DESIRED; THIS WILL ADD A TOUCH OF SWEETNESS AND DELIGHTFUL CRUNCH.
  
  PLACE THE PIE ON A PARCHMENT-LINED BAKING SHEET, TO CATCH ANY SPILLS. BAKE IT FOR 35 – 45 MINUTES OR UNTIL THE CRUST IS GOLDEN BROWN.
  
  REMOVE IT FROM THE OVEN, AND PLACE IT ON A RACK TO COOL OVERNIGHT. IF YOU DON’T LET IT REST LONG ENOUGH, THE FILLING WILL BE TOO SOFT. STORE, WELL-WRAPPED, IN THE FRIDGE FOR 5 DAYS, OR FREEZE FOR UP TO 3 MONTHS.
  
  Enjoy!
  
  www.gooddinnermrsmellen.com
  
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  Posted in Baking, Food, Good Dinner Mrs Mellen, peaches, Pie, Uncategorized | Tagged Peach Pie, Pepperidge Farm Puff Pastry
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