Strawberry-Peach Pie

I’m sitting here tonight in a very quiet house feeling a little bit sorry for myself.  Today I had to say good-bye to child #2 (boy #1) as he headed out for basic military training in San Antonio, Texas.  He is the third of my children to have left the nest in less than a year …9 months to be exact.  Having to say good-bye was not any easier than it was when I had to say good-bye to Barbi when she moved to Savannah nor when we left Ben at The Citadel last fall.  However, I do understand that this is all a part of life…children are not meant to stay in the nest forever. The time must come for them to spread their wings and fly on their own.

Since  Sunday was the last Sunday dinner with Russ at my table, I wanted to make a nice dessert…but nothing  too sweet.  I discovered that I still had some peaches in my freezer and some strawberries in my fridge.  Together they made an amazing pie!

pastry for (1) 8-inch pie shell

1-1/2 quarts frozen peaches

4-5 large fresh strawberries

2 tbsp. sugar

3 tbsp. corn starch

1 tsp. cinnamon

1/2 tsp. nutmeg

Prepare pastry shell and drape over pie pan.  Trim off any over-hanging dough.  Keep this to make a lattice top.

Let peaches thaw and drain off any juices.  In a large bowl combine peaches, sugar, corn starch, cinnamon and nutmeg.  Spread in pie shell.  Wash strawberries and cut off tops. Cut berries into fourths length-wise. Place strawberries on top of peaches in pie shell.  Roll out remaining dough and cut into strips for a lattice top.  Place on top of peaches and weave together; pinch edges around pie.

Bake at 425 for about 1o minutes.  Reduce heat to 350 and bake for about 20 more minutes or until done.  Serve warm with whipping cream.

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Published by

The Mrs. G's

A mother-daughter project (our married names both begin with G) to rejuvenate our love of cooking and make meals creative and exciting! And now that I (mom) have discovered the Trim Healthy Mama way of cooking, I am trying to incorporate more healthful recipes!

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