Saturday, September 1, 2007

Peach & Pineapple Pie

Preheat over to: 350º 1 – Can pineapple (cut up into small pieces) 1 – Can peaches (cut up into small pieces) 1 – Teaspoon sugar 1½ - Cups applesauce Crust 1½ - Cups PAMELA’S BAKING MIX 4 – Tablespoons butter ¼ Cup - ice water ⅛ cup - Oil Whipped Cream You have on option you can either buy some already made whipped cream or cool whip or you can make your own! 1 Tablespoon - sugar ½ Teaspoon (or a small drizzle) of vanilla 1½ - 2 cups heavy cream Pie filling! In a pot put the peaches and pineapple, sugar and apple sauce (if you are on a diet or something like that, this pie is delicious without the sugar so feel free to leave it out!) and cook it at medium heat and stir every 5 minutes. In another bowl put the Pamela’s pancake mix. Cut up the butter into small pieces and mix in with the pancake mix. When it is well combined take your ice water and slowly mix it into the mixture. (you may not need all the water but I found that you usually need it all) then take two pieces of wax paper and put the Dough onto it and put the other piece of wax paper on top and roll it out and place into the pie tin. (The Dough may rip so you may need to patch it up a bit) and put it in the oven to bake for 15- 20 minutes. It will turn a light brown when it is done! After 2 hours give or take the pie filling should be done. To see if it is done see if it is thick and kind of mushy if it is then lower the heat to low. (Turn the heat to as low as it can go) then just let it sit stirring sometimes. If the pie crust is done take it out and let it cool down. In the mixer (or bowl) mix the heavy cream till it has peaks and then put in the sugar (and here like, the pie filling, you can leave out the sugar if you want. It will not be as sweet but it will still work) and vanilla. Mix until the vanilla and the sugar are incorporated. When the pie crust has cooled down you can put the pie filling in. Serve with a dollop of whipped cream (or cool whip) And enjoy!

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