Creamy Lemon Pie

As you may recall from previous posts on the matter, I love pie. Unfortunately it's not really the most healthy thing to eat. I did splurge and make the family this delicious treat over the weekend. I like how it's sweet and tangy and low in fat!

Creamy Lemon Pie

1 pre-made graham cracker pie crust

11 oz fat free sweetened condensed milk

2 eggs

1/2 cup lemon juice (I used bottled)

1 tablespoon lemon zest (I didn't have...so I didn't use)

Preheat oven to 350.

Mix milk, eggs, juice and zest together. Pour into pie crust. Bake 15 minutes. Cool completely and enjoy.

Frozen Peach Pie Fillings

One of my favorite things to make (and okay, if I'm being honest - eat) are pies. There's just something so homey and domestic about pulling a hot pie out of the oven. Each summer, usually in July or August, I buy a whole lug of Fay Elberta Peaches when they come to town. I make jam, desserts, and pie fillings from this that last the whole (long) winter.

I found my last filling in the freezer and decided to surprise Nate with a Father's Day pie. Enjoy!

Frozen Peach Pie Fillings

by Suzie Ogren

4 qt fresh peaches, sliced (fuzz removed)

3 1/2 cup sugar

1/2 cup and 2 tablespoons tapioca (the dry kind - not pudding)

1 tsp salt

2 tsp Fruit Fresh

1/3 cup lemon juice (bottled is fine)

In a LARGE bowl mix together the sugar, tapioca, salt and Fruit Fresh. Stir well. Slice the fresh peaches into this mixture and stir gently to coat. Add the lemon juice and stir again to coat. Line 3-4 pie plate with tin foil an fill with the pie filling. Free fillings until solid, then slip the fillings out of the pie plate and into a freezer bag. Freeze until ready to make your 'fresh peach pie'. Bake in a double crust pie shell, check your favorite cookbook for time and temperatures. Bake until the peach juice starts to bubble out of the steam vents in the upper crust.

Dreamy Apple Pie

Happy Thanksgiving everyone! We had a great time celebrating and spending time with family. One of the recipes I made was this pie I found on Pioneer Woman. It is perhaps the best apple pie that I have ever made. You MUST try this! I didn't alter the recipe at all, so here's a link to it. Dreamy Apple Pie

Butterscotch Pecan Pie

Monday was my brother Daniel's 25th birthday. We helped him celebrate by hosting a birthday dinner (or supper as it's known in my family). My brother had no opinion on what we should serve - the only thing he wanted was a birthday pie. I made a butterscotch pecan pie which I originally found at Bakerella (love that website!). The pie was soooo easy to make and everyone thought it was delicious. (Although I personally prefer fruit pies, this was yummy!)
Here's a picture of Caroline wishing Uncle Dan a "Happy Day!" Too cute!

Butterscotch Pecan Perfection Pie

From www.verybestbaking.com

1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
3/4 cup light corn syrup
3 large eggs, at room temperature
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 cups pecan halves, coarsely chopped
1 1/2 cups whipped cream (optional)

Directions:PREHEAT oven to 350º F. MELT morsels in medium, uncovered microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. ADD corn syrup, eggs, flour and salt to melted morsels. Beat on medium until smooth. Stir in pecans. Pour pecan mixture into pie shell. BAKE for 40 to 45 minutes or until knife inserted into center comes out with little bits of filling attached. If browning too quickly, cover with foil. Cool on wire rack for 2 hours. Refrigerate 1 hour or until serving time.