AMERICAN PIE RECIPES
-oz. can evaporated milk
Tbsp. butter, melted
tsp. finely shredded lemon peel
Dash ground nutmeg
medium sweet potatoes peeled,
cooked, and mashed
. Preheat oven to 350°F. Prepare pastry
and line 9-inch pie plate.
In bowl beat eggs with whisk. Whisk in
sugar, evaporated milk, butter, lemon peel,
and nutmeg. Whisk in sweet potatoes until
combined. Pour into crust-lined pic plate.
To prevent overbrowning, cover edges of
crust with foil. Bake 30 minutes. Uncover
edges and bake 20 to 30 minutes more or
until filling is set and knife inserted in
center conies out clean. Cool completely.
Cover and refrigerate within
M A K ES 8 SERVINGS.
EACH s e r v in g
g fa t (6
mgchol, 155 mgsoditim, 45gcarbo,2gfiber,
gpro. Daily Values: 176% vit. A , 13% vit. C,
7% calcium, 9% iron.
2 1 2
SEPIEMBER2008 BETTER HOMES AND GARDENS
"My mom was a baker and always made
fresh peach pie when peaches were in
season.” —Diane Disbrow
P R E P :
M IN . B AK E:
M IN . O V E N :
3 7 5
Recipes Single-Crust Pie Pastry,page
rolled refrigerated unbaked
cups peeled,sliced fresh peaches or
frozen peach slices, thawed
cup fresh or frozen blueberries, thawed
cup packed brown sugar
Tbsp. bourbon (optional)
tsp. ground cinnamon
Tbsp. packed brown sugar
Preheat oven to 375°F. Prepare pastries.
Line 9-inch pie plate with one crust. Trim edge
of crust to
inch beyond pie plate. Set aside.
In large bowl combine peaches, blue-
eup brown sugar, cornstarch,
bourbon, and cinnamon. Place filling in
prepared crust. On lightly floured surface,
roll remainingcrust to circle
diameter. Cut in 1-inch-wide strips. Weave
strips over filling in lattice pattern. Press strip
ends into bottom pastry. Fold bottom pastry
over strips’ ends; seal and crimp. Sprinkle
tablespoons brown sugar.
Cover edges with foil. Bake on baking sheet
25 minutes. Remove foil. Bake 25 minutes
more or until filling is thickened and crust is
golden. Cool on rack.
M AKES 8 SERVINGS.
fat (3gsat.fat), 120 mg
sodium, 47gcarbo, 3gfiber, 4 gpro. Daily Values:
9% vit. A, 12% vit. C,2% calcium
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