About this blog

I am Amy, but here on the web I go by A.J. Dub. And hey, I like to craft!
Sometimes things turn out well so I will share with you how I did it.
Sometimes they don't turn out well and I will share that with you too!

Friday, September 30, 2016

A treat for Summer's End

Summer has come to a close and Farmer's market peaches leaving making way for fall veggies.

To use some of the last of the peaches, here is a slightly updated-by-me version of Dreamy Peach Pie by The Pampered Chef.

Dreamy Peach Pie – adapted from The Pampered Chef®

6-8 medium peaches, sliced ½” – 1” thick or 2 large cans of peach slices*
1 cup cold milk
1 package (3.4oz) vanilla instant pudding
1 container (8oz) whipped topping, thawed (extra creamy is really good) or 2-3 cups sweetened whipped cream
½ tsp ground cinnamon (optional)

8 honey graham crackers
3 tbsp sugar
¼ cup butter, melted

Preheat oven to 350. Finely crush graham crackers in plastic bag with rolling pin to yield 1 ¼ cup crumbs. Combine crumbs and sugar in 1 QT bowl. Stir in melted butter. Press into bottom and up sides of 9” pie plate to form crust. Bake 10 minutes. Cool Completely.

In 1 quart bowl, whisk pudding into milk. Stir until mixture begins to thicken. Fold into whipped topping. Spread about 1/3 of pudding mixture onto bottom of crust. Top with half the peach slices and sprinkle with half the cinnamon; repeat. Top with remaining pudding mixture. Chill at least 4 hours. To serve, slice into wedges.
*You may want to slice the canned slices a little thinner.

Sweetened Whipping Cream

Beat heavy cream and sugar in chilled bowl on high speed until stiff

For 1 cup whipped cream: ½ cup heavy cream + 1 TBSP sugar
For 1 ½ cups whipped cream: ¾ cup heavy cream + 2 TBSP sugar
For 2 1/3 cups whipped cream: 1 cup heavy cream + 3 TBSP sugar
For 4 3/4 cups whipped cream: 2 cups  heavy cream + 6 TBSP sugar

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