Wednesday, August 7, 2013

RECIPE: August Pie

Here's a secret: I made this pie for the first time in June but am waiting until now to post it so that it's 'seasonally appropriate.' :)

I found this recipe in an old Family Circle magazine, shared from a reader. So I cannot take credit! It's so simple and yummy that I want to make it all of the time. You can easily change up the fruit that you're using and substitute the fruits I've recommended below to whatever is fresh (or on sale!).


AUGUST PIE (serves 10)
1 refrigerated pie crust
2 c sliced peaches (it's fine to leave the skin on)
1 c raspberries
1 c blueberries
1 c half and half
1 egg
2/3 c sugar
1/4 c flour
1/2 t cinnamon
1/4 t salt

Heat oven to 400 degrees. Fit pie crust into a 9-inch pie dish. Spread fruit evenly in bottom of dish. In a small bowl, combine half and half, egg, sugar, flour, cinnamon and salt. Stir until mixture is blended and not lumpy. Pour over fruit.

Place pie in oven and bake for 50 minutes or until center is set. Cool completely before serving. This is really good with a scoop of vanilla bean ice cream on the side!

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