Time: 1 hour, 25 minutes
1/2 cup sugar
1/4 cup brown sugar
4 1/2 cups sliced peeled peaches
Pastry for double-crust
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter
Vanilla ice cream
Combine sugars and peaches. Cover; let stand for 1 hour.
Line dish with pastry; trim edges. Set aside.
Drain peaches, reserving juice.
Combine dry ingredients and reserved juice. Stir and boil for 2 minutes until thickened. Remove from heat.
Add lemon juice and butter. Fold in peaches; pour into crust.
Flatten remaining pastry; make a lattice crust. Flute edges; foil-cover loosely.
Bake at 400 F for 50-60 minutes until crust is golden brown and filling is bubbly. Serve with ice cream.
Time: 1 hour, 5 minutes
1 cup sugar
1 1/2 cups corn syrup
1/4 cup butter
1 1/2 teaspoon vanilla
1 1/2 cups coarsely broken pecans
Boil sugar and corn syrup for 2-3 minutes; set aside.
Beat eggs; pour in syrup mixture, stirring constantly.
Strain mixture removing lumps.
Stir in butter, vanilla and pecans; pour into crust.
Bake at 350 F for 45-60 minutes until set.
STRAWBERRY CREAM CHEESE PIE
Prep 20 minutes
Chill 4 hours
24 Golden Oreos
6 tablespoons melted unsalted butter
1/2 cup whipping cream
12 ounces cream cheese
1/2 cup sweetened condensed milk
8 ounces strawberries
3 tablespoons strawberry preserves quickly microwaved
Crush Oreos in food processor or bash them in a Ziploc bag.
Mix crushed cookies and butter.
Press into the bottom and sides of 9-inch dish. Freeze while making the filling.
Whip the cream forming stiff peaks.
Separately, beat cream cheese until softened.
Combine; add condensed milk.
Pour into crust; refrigerate for 4 hours.
Spread preserves on filling.
Core, slice and place strawberries.