by sherricrandall | Aug 3, 2026 | Recipes
Peach Pie
You will need two pie crusts and 1 deep dish pie pan. Whether you choose to use a pre made crust ( I often use Pilsbury pre made crusts ) or you make your own dough, you will need to roll out chilled dough into two 13 inch rounds.
Ingredients for the Pie Filling
8 cups of peeled and sliced fresh peaches
1 Tablespoon fresh lemon juice
3/4 cup granulated sugar + 1 Tablespoon
1/4 cup cornstarch
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 Tablespoons unsalted butter, cut into small pieces
1 egg, whisked
1 Tablespoon of water
Directions
Peel and slice peaches into 1/2 inch pieces and place in a large mixing bowl
Squeeze the fresh lemon juice over the peaches
In another mixing bowl place sugar, cornstarch, ginger and salt and mix well. Add to the fresh peaches and then refrigerate for about 20 minutes.
Pre heat oven to 400 degrees.
After 20 minutes take the peaches out of the refrigerator and drain off excess juice.
Whisk together the egg and water to be used as a wash over the crust
Roll out the bottom crust, place it in the pie pan and lightly brush with the egg wash
Place the peach filling in the bottom of the crust and arrange the butter pieces on top of the filling. Place second crust over the top. Trim and then Fold over the crust, pressing firmly the edges to form a seal. Cut diagonal slits in the top of the crust allowing the heat to escape and the pie to not bubble over.
Brush on the egg mixture and lightly dust with sugar.
Place the pie pan on a parchment lined baking sheet and bake for 10 minutes. Decrease the oven temperature to 375 degrees and bake for an additional hour. You can tent the pie with foil if it is getting too brown too quickly.
Serve with vanilla ice cream or if you are adventurous, serve with coffee ice cream.
Enjoy!!
by sherricrandall | Jan 15, 2024 | Recipes
Lemon and Dill Chicken Pasta
Ingredients
- 4 cups chicken broth
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried oregano
- ¾ pound fusilli pasta
- 1 bunch of asparagus tips
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon finely grated lemon zest, plus juice of one lemon
- Kosher salt and freshly ground pepper
- 1 ¼ pounds boneless, skinless chicken breasts, cut into small bite size pieces
- 1/2 c. half and half
- 1/2 c. Asiago shaved cheese
- ⅓ cup chopped fresh dill
Directions
- Season chicken generously with salt, pepper, garlic powder, oregano, and onion powder
- In large skillet, cook chicken in olive oil and spices until cooked thoroughly.
- Add chicken broth,1/2 tsp lemon zest, lemon juice and pasta, cook uncovered until pasta is tender
- Add asparagus and place lid on pan to steam the asparagus.
- Once asparagus is cooked, add half and half and Asiago cheese. Stir until pasta is covered and cheese is melted
- Add the remainder of lemon zest, additional salt and pepper to taste and top with fresh dill.
Enjoy!
by sherricrandall | Oct 28, 2023 | Recipes
Butter Pecan Cookies
Ingredients
2 1/2 c. all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 C. unsalted butter, softened
1 C. dark brown sugar
1/2 c. granulated sugar
1 box ( 3.4 oz ) Jello French Vanilla Pudding mix ( dry )
2 eggs
1 tsp. pure vanilla
2 C. toasted pecans, chopped
1/2 c. crushed Heath Bar bits or plain toffee bits
Instructions
Preheat oven to 350 degrees
Toast pecans by placing on an ungreased baking sheet. Bake uncovered for approximately 8 minutes or until light brown. Stir occasionally.
In a medium bowl, combine flour, baking soda and salt – set aside
In a large bowl, beat with electric mixer, softened butter, brown sugar and granulated sugar. Mix until fluffy. Add the dry pudding mix, then add eggs and vanilla.
Stir in the flour mixture, pecans, and candy bits.
Bake at 350 for approximately 8-10 minutes or until edges are golden brown.
Allow cookies to cool completely on a rack.
The smell and flavors of these cookies will remind you of fall. You are going to love them!
Enjoy
* I found this recipe while scouring through an old church cookbook that my grandma had given me when I was a newly wed. The recipe was submitted by a lady named Betsy Nelson. How fun that we are enjoying these delicious cookies all these years after she shared her recipe.
