Lime Custard Pie

I love Key Lime Pie, but here in my corner of L.A the Key Lime is not easily found, and if you do find it, its stupid expensive.  Step in the trusty basic Lime found at the corner groc...its limey and tasty enough and much easier to juice than a Key Lime.

Hint, and this applies to all citrus, to get maximum juice out of them.  Have them at room temp, zap in the microwave 10 seconds and roll them on the counter with firm pressure prior to halving and juicing.  This ensures maximum juice for your effort.

Salt.  Its what balances sweet and sour and needed in this recipe.  Don't omit as your cutting salt in your diet, remove elsewhere...there isn't much and it does make a difference in taste.

I'm assume you have your own favorite pie crust recipe and will skip providing here.  I actually made an all butter crust for this that was really flakey and tasty, but any pie crust will work.  

Lime Custard Pie

• 1 9" pie shell prebaked

filling

• 1 c Lime juice
• zest of one lime
• 2 cans (14.5  oz) sweetened condensed milk
• 2 whole eggs
• 1/4 t salt
• 2-3 drops green food color

Bake pie shell according to your recipe instructions.  When lightly browned remove from oven.  Reduce heat to 325F.

Zest one lime first then juice.  Juice enough limes to make 1 cup lime juice.  Mix, zest, juice, eggs, sweetened condensed milk, salt and food coloring until well blended.  Pour into baked pie shell and place in oven for 25-30 minutes until just set.  It will still jiggle some and should not be browned on top.  Cool to room temp then place in fridge for at least 2 hours until well chilled.  Serve with a dollop of fresh whipped cream...or cool whip if thats your thing.

Peach Pie means summer

Growing up for a time in MO I learned that super sweet southern peaches were the best ever for making pies. I still miss those pies and break down once a year and make a peach pie with those supermarket peaches. It isn't quite the same as a fresh from your own tree peach pie but it will do quite nicely.

I don't have a pasty hand. I just don't. More dough has been tossed than used over the years. When Pillsbury came out with the already pie crust you just unroll I was in pie making heaven. Though not exactly cheap it is about as good a crust as I could make from scratch. (When you factor in the flop ratio its probably as cheap as trying to make my own).

To allow for juices I've learned not to overpack a pie with the fruit going not much more than an inch over the top of the pie plate. And notice how perfectly shaped that pastry is, nothing says lovin' from the oven like Pillsbury baby!

Cutting a shallow "X" in the bottom of each peach prior to the blanching makes it easier for the skin to slip off. Blanch 2-3 minutes in simmering water then toss into an ice bath to cool them enough to handle and help the skins loosen.

Peach Pie

Pastry for 2 crust 9" pie

5-6 cups sliced peaches (about 9 medium)

1/2 c sugar

2 T corn starch

juice of one lemon

1/8 t almond extract

cinnamon to taste

half and half

Raw sugar (turbinado)

Preheat oven to 425F. In large mixing bowl put in peaches and sprinkle with the juice of one lemon. Add almond extract. Sprinkle on corn starch and toss lightly to combine so as to not bruise the peaches.

Line bottom of pie plate with one pastry round. Add fruit. Add top pastry, fold edges under to seal. Brush top with half-and-half and sprinkle with raw sugar. Bake 60-65 minutes until bubbly and golden brown on top. Cover edges of pie with aluminum foil last 20 minutes if need to prevent over-browning.