Pie Resepi

Avocado Lime Pie recipe

noreply@blogger.com (Integra9116) — Sat, 18 Dec 2010 08:13:00 +0000

Ingredients:

1 cup sieved avocado pulp.
1 (14 ounce) can sweetened condensed milk.
1 teaspoon grated lime zest.
1/2 cup fresh lime juice.
2 egg yolks.
1 pinch salt.
1 recipe pastry for a 9 inch single crust pie.
Preparation Instructions:

1. Combine sweetened condensed milk, lime zest,
lime juice, lightly beaten egg yolks, and salt; blend until mixture thickens. Stir in avocado pulp. Pour filling into pie shell.

2. Chill pie for several hours. Garnish with whipped cream, and serve.

sweet potato pie

noreply@blogger.com (Integra9116) — Tue, 02 Nov 2010 05:10:00 +0000

Ingredients

* 1 (1 pound) sweet potato
* 1/2 cup butter, softened
* 1 cup white sugar
* 1/2 cup milk
* 2 eggs
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground cinnamon
* 1 teaspoon vanilla extract
* 1 (9 inch) unbaked pie crust

Directions

1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Nutritional Information
Sweet Potato Pie I

Servings Per Recipe: 8

Amount Per Serving

Calories: 389

* Total Fat: 20.6g
* Cholesterol: 85mg
* Sodium: 254mg
* Total Carbs: 47.8g
* Dietary Fiber: 2.6g
* Protein: 4.5g

Amount Per Serving Calories: 389 | Total Fat: 20.6g | Cholesterol: 85mg

SAUSAGE QUICHE

noreply@blogger.com (Integra9116) — Mon, 28 Sep 2009 01:59:00 +0000

Categories: Toh, Pork & ham, Breakfast/b
Yield: 6 servings

8 oz Breakfast sausage links
1 9" unbaked pie pastry
4 oz Cheddar cheese, shredded
4 Eggs
1 pt Heavy cream
1/8 ts Ground nutmeg

In a skillet, brown sausages until done. Drain and cut into small pieces; place in the bottom of pie shell. Sprinkle with cheese. In a mixing bowl, beat eggs; add cream and nutmeg. Pour over cheese. Bake at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean.

Lemon Mousse Pie

noreply@blogger.com (Integra9116) — Sun, 27 Sep 2009 04:42:00 +0000

Lemon Mousse Pie

Recipe By : Pillsbury
Serving Size : 10

1 pie crust (9 inch) -- baked and cooled

Filling:
1 envelope unflavored gelatin
1/2 cup lemon juice
1/4 cup water
1 teaspoon lemon peel -- grated
8 drops yellow food coloring (optional)
8 ounces cream cheese
1 cup powdered sugar
2 cups whipped cream -- whipped

Combine gelatin, lemon juice and water, Stir over medium heat until dissolved. Stir in peel and food coloring. Set aside. Combine cream cheese and sugar until smooth, add to gelatin mixture. Refrigerate 15 minutes until thick. Fold in whipped cream, spoon into pie crust. Refrigerate 1 hour or until firm.

Chocolate Banana Cream Pie - lowfat

noreply@blogger.com (Integra9116) — Mon, 27 Jul 2009 02:08:00 +0000

Yield: 8 servings
1 c graham cracker crumbs
2 tb sugar
1 egg white, beaten frothy
2 c chocolate pudding (LF)
3 bananas, sliced

Preheat oven to 375 degrees. Combine crumbs with sugar and egg whites. Moisten fingers and press mixture into pie pan sprayed with nonstick spray. Bake for 15 minutes. Cool. Place banana slices in pie shell, cover with chocolate pudding (separate recipe), chill and serve.
Per 4oz or 1/8 piece of pie: 182 calories, 2/05 g total fat
From "C'mon America, Let's Eat", by Susan Powter

Angel Pie

noreply@blogger.com (Integra9116) — Thu, 23 Jul 2009 01:33:00 +0000

Yield: 1 Pie

3 egg whites
1/4 ts cream of tartar
1 c sugar
1 c graham cracker crumbs
1 ts vanilla
1 c chopped pecans

Preparation :
Beat egg whites until foamy; add cream of tartar, then beat until eggs hold peaks. Gradually add sugar, vanilla, and chopped nuts. Fold in graham crumbs; pour into slightly buttered pie plate and bake in 325 degree oven for 35 minutes.
Cool. Serve with Cool Whip or ice cream.

Pineapple - Coconut Chess Pie

noreply@blogger.com (Integra9116) — Tue, 21 Jul 2009 02:10:00 +0000

1 1/2 cups sugar
3 tablespoons cornmeal
2 tablespoons all-purpose flour
1/4 teaspoon salt
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 cup butter or margarine, melted
1 (3 1/2-ounce) can flaked coconut
1 (15 1/4-ounce) can crushed pineapple, well drained
1 unbaked 9-inch pastry shell

Combine first 4 ingredients in a large bowl; add eggs and vanilla, stirring until blended, Stir in butter, coconut and pineapple; pour into unbaked pastry shell. Bake at 350 for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on a wire rack. Yield: one 9-inch pie.

Apple Pie - Step-by-Step Instructions 4 (Creating The Apple Pie)

noreply@blogger.com (Integra9116) — Wed, 15 Jul 2009 05:14:00 +0000

Apple Pie - roll out the dough

Get your favorite 9 inch pie pan or pie dish.

Using a rolling pin roll out about two thirds of the dough.
Roll it out to a 1/2 cm (1/5 inch) thickness and until it is large enough to cover the pie dish with a little extra to spare.
Make sure you have dusted the working surface with some flour to prevent the dough from sticking.

Lift the dough gently and flop it over the pie pan and set into place.
Ease the dough all around the pie dish and into the dip.
Now you can add the filling or alternately freeze the pie shell for later use,

Spread the filling evenly into the pie shell.

Optional: Add a final sprinkling of sugar onto the apple filling. This really depends on how sweet the apple filling is or how sweet your tooth.

Apple Pie - Step-by-Step Instructions 3 (Pie Dough)

noreply@blogger.com (Integra9116) — Tue, 14 Jul 2009 05:46:00 +0000

Pie dough (sweet shortcrust pastry dough)

To make the pie dough scale 8 oz (225g) of all purpose flour and 4 oz (110g) of margarine or butter.

Add a pinch of salt and 1 oz (25g) of sugar.

Using your hands rub the ingredients together until the mixture resembles bread crumbs.

Make a hollow circle in the powdered mix and ...

... add to this approx. 2 tablespoons (30ml) of water.

Now gently mix the water into the powdered mix until a paste is formed.

Note: Depending on the flour quality you may need to add a little more water or a bit more flour to reach the desired dough consistency.

Knead the dough until the consistency is smooth and neither too hard nor too soft. Roll it into a ball, wrap it in film and let it rest in the refrigerator for about an hour.

Storage: The dough could be prepared the day before and can be kept in the refrigerator for about 3 days.

Mixer: You could of course place everything into a food processor and mix it up that way if you prefer not to get your hands too dirty... :)

Next Post : Creating the Apple Pie

Apple Pie - Step-by-Step Instructions 2 (Apple Filling)

noreply@blogger.com (Integra9116) — Mon, 13 Jul 2009 02:18:00 +0000

Wash and peel the apples, then core and chop them using a small knife.

Place the apple slices into a pan and sprinkle over 2 oz (50g) of sugar, two tablespoons of water and 3/4 teaspoon of cinnamon.

Cook slowly until the apples are soft and

place into a suitable container and refrigerate for later use.

Next post : Pie Dough

Apple Pie - Step-by-Step Instructions 1

noreply@blogger.com (Integra9116) — Sat, 11 Jul 2009 23:58:00 +0000

You will need the following to create your apple pie:

* 6 small or four large cooking apples (Granny Smith recommended)
* 8 oz, 225g or 1 3/4 cups all purpose flour
* Pinch of salt
* 4 oz, 110g or 1/2 cup cold margarine or cold butter (or half of each)
* Cold water
* At least 3 oz, 85g, or 1/2 cup sugar or sugar substitute. The amount of sugar is determined by how sweet the apples are.
* 3/4 teaspoon ground cinnamon (optional)
* one egg
* A pie pan
* small fruit knife
* Rolling pin
* Peeling tool
* Pastry brush
* Small cooking pan
* A table spoon
* A scale or measuring cups

Next Post : Apple Filling

BUTTER TART PIE

noreply@blogger.com (Integra9116) — Thu, 09 Jul 2009 06:34:00 +0000

3 Eggs
3/4 c Brown sugar; packed
3/4 c Corn syrup
3 tb Butter; melted
4 ts Flour; all purpose
1 1/2 ts Vanilla
1/4 ts -salt
2 1/4 c Currants or raisins
1 Pie shell, 9", unbaked

In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Stir in currants or rasisns. Pour in pie shell. Bake in 400F for 5 minutes. Remove heat to 250F. Bake for about 30 minutes longer or till centre is just firm to the touch, covering eadges of pastry with foil if browning too much. Let cool completely before cutting. MAKES:10 Serving
This version of butter tarts (a Canadian speciality) is easier to prepare than the traditional individual tarts. It is very rich and best served in small pieces.

Buttermilk Chess Pie

noreply@blogger.com (Integra9116) — Wed, 08 Jul 2009 00:36:00 +0000

2 cups sugar
2 tablespoons all-purpose flour
5 large eggs, lightly beaten
2/3 cup buttermilk
1/2 cup butter or margarine, melted
1 teaspoon vanilla extract
1 unbaked 9-inch pastry shell

Combine sugar and flour in a large bowl; add eggs and buttermilk, stirring until blended. Stir in butter and vanilla, and pour into unbaked pastry shell. Bake at 350 for 45 minutes or until set. Cool in a wire rack. Yield: one 9-inch pie. Check for doneness after the minimum baking time by gently shaking the pie. The center should be set with a slight jiggle.

Chocolate Cream Pie

noreply@blogger.com (Integra9116) — Tue, 30 Jun 2009 15:03:00 +0000

A chocolate lovers dream. It's almost too good to be true, yet so low in fat and sugar! The flavor of cooked pudding is preferred over the instant.

2 packages (1.3 oz. each) sugar-free chocolate pudding (cook type)
3 1/3 cups skim milk
33 vanilla wafers
1 cup light whipped topping

Prepare pudding according to package directions, except use only 3 1/3 cups of milk. Line the bottom of a 9" pie pan with 17 vanilla wafers (not crushed). Place remaining 16 vanilla wafers standing up around the rim of the pan. Pour in pudding. Top with light whipped topping. Refrigerate for two hours before serving so the pudding will be firm. When serving, cut each piece to include two of the stand up vanilla wafers.

Yield: 8 servings
One serving: 1/8 pie
Per serving: 159 calories, 26 grams carbohydrate, 5 grams protein, 4 grams fat
Exchanges: 1/2 milk, 1 starch, 1 fat

Variation: Chocolate Peanut Butter Pie - Add 1/4 cup of peanut butter to the pudding. This can be served as a refrigerator dessert or frozen (allow 4-5 hours to freeze).

Per serving: 209 calories, 28 grams carbohydrate, 7 grams protein, 8 grams fat
Exchanges: 1/2 milk, 1 1/2 starch, 1 fat

Caramel Date Cream Pie

noreply@blogger.com (Integra9116) — Mon, 29 Jun 2009 06:48:00 +0000

Prep Time: 20 minutes
Servings: 1 pie

This impressive dessert is the perfect choice for a dinner party. Chock-full of nuts and silky caramel, it will satisfy even the sweetest tooth.

1 ( 14-ounce ) can Eagle® Brand Sweetened Condensed Milk( NOT evaporated milk )
2/3 cup chopped dates
2/3 cup chopped pecans
2 tablespoons milk
1 cup ( 1/2 pint ) whipping cream, whipped
1 (6-ounce ) package graham cracker crumb crust

Caramelize Eagle® Brand by preferred method. Stir in dates, pecans and milk; cool. Chill thoroughly. Fold in whipped cream. Pour into crust. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.

To caramelize Eagle® Brand Microwave: Pour Eagle® Brand into 2-quart glass measure. Microwave on 1/2 power Medium 4 minutes, stirring after 2 minutes. Reduce to 1/3 power (LOW); microwave 12 to 16 minutes or until thick and light caramel-colored, stirring briskly every 2 minutes until smooth. Cool. Chill thoroughly.

Stovetop: Pour Eagle® Brand into top of double broiler; cover. Place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and light caramel-colored. Beat until smooth. Cool. Chill thoroughly.

Oven: Preheat oven to 425°. Pour Eagle® Brand into 8 or 9-inch pie plate. Cover with aluminum foil; place in shallow pan. Fill pan with hot water. Bake 1 to 1/2 hours or until thick and light caramel-colored. Remove foil; cool. Chill thoroughly.
**********Caution: Never heat unopened can.

Peanut Butter Pie Serves 8

noreply@blogger.com (Integra9116) — Fri, 26 Jun 2009 16:08:00 +0000

Peanut Butter Pie
serves 8

Crust:
15 hydrox or oreo cookies, crushed
1/4 Cup butter, melted

Filling:
1 1/4 Cup creamy peanut butter
1 8-oz pkg. cream cheese, at room temperature
1 Cup powdered sugar
2 Tbs. unsalted butter (1/4 stick)
1 1/4 Cup chilled whipping cream
1 Tbs. vanilla
melted chocolate (optional)

Mix oreo cookies and butter together and press into sides and bottom of pie pan. Bake at 350 degrees F. for 7 minutes. Cool.

Using electric mixer, beat peanut butter, cream cheese, 1/2 Cup sugar and melted butter in a large bowl.

Using clean dry beaters, beat cream with remaining 1/2 cup sugar and vanilla in medium bowl until peaks form.

Stir 1/4 of cream into peanut butter mixture, then fold in remaining cream (mixture will be thick).

Spoon into prepared crust. Refrigerate until firm.

Optional: Fill a pastry bag with melted chocolate (chocolate syrup might also work) pipe about 8-10 rows on the top of the pie. Using a knife drag perpendicular all the way through the lines... (see picture).

Streusel Topped Pumpkin Pie

noreply@blogger.com (Integra9116) — Sat, 20 Jun 2009 23:59:00 +0000

Streusel Topped Pumpkin Pie
Prep Time: 30 minutes
Servings: Makes 1 pie

Traditional pumpkin pie made special with the addition of a delicious streusel topping. Enjoy!

1 (15-ounce) can pumpkin
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
1 egg
1 1/4 teaspoon ground cinnamon
1/2 teaspoon, each ground ginger, nutmeg and salt
1 (6-ounce) Keebler® Ready Crust® Graham Cracker Pie Crust
1/4 cup firmly packed brown sugar
2 tablespoons flour
2 tablespoons cold butter or margarine
3/4 cup chopped walnuts

Preheat oven to 425°. With mixer or wire whisk, beat pumpkin, Eagle Brand, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt. Pour into crust.

Bake 15 Minutes. Meanwhile, combine sugar, flour and remaining 1/2 tsp. cinnamon; cut in butter until crumbly. Stir in walnuts. Remove crust from oven; reduce oven to 350°. Sprinkle streusel mixture over pie.

Bake 40 minutes or until set. Cool. Serve warm or at room temperature. Refrigerate leftovers.

Tip: Top with whipped cream if desired.

Pumpkin Pie Cake serves 18

noreply@blogger.com (Integra9116) — Thu, 18 Jun 2009 03:10:00 +0000

This is one recipe that is to die for. serves well with ice cream or whip cream.

1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk
1 cup sugar
3 eggs
1 tsp. ground cinnamon
2 tsp. pumpkin spice
1 tsp. salt
1 (18.5 ounce) package yellow cake mix
3/4 cup butter, melted
1 cup chopped walnuts

Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking pan.

In a medium bowl, mix the pumpkin, evaporated milk, sugar, eggs, cinnamon, pumpkin spice and salt. Pour the mixture into the baking dish. Sprinkle cake mix over the pumpkin mixture. Drizzle with butter. Top with the chopped walnuts. Bake in the preheated oven 50 to 60 minutes. Cool before serving

Key Lime Pie Makes one 8-or 9-inch pie

noreply@blogger.com (Integra9116) — Wed, 17 Jun 2009 01:25:00 +0000

3 eggs, separated
1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup ReaLime® Lime Juice from Concentrate
2 or 3 drops drops green food coloring, optional
1 (9-inch) unbaked pie crust
1/2 teaspoon cream of tartar
1/3 cup sugar

Preheat oven to 325. With mixer, beat egg yolks in medium-sized bowl; gradually beat in Eagle Brand, ReaLime. Stir in food coloring if desired. Pour into pie crust.

Bake 30 minutes. Remove from oven. Increase oven temperature to 350.

Meanwhile, for Meringue, with clean mixer, beat egg whites with cream of tartar to soft peaks. Gradually beat in sugar, 1 tablespoon at a time; beat 4 minutes longer or until stiff, glossy peaks form and sugar is dissolved.

Immediately spread meringue over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking. Bake 15 minutes. Cool 1 hour. Chill at least 3 hours. Store leftovers covered in refrigerator.

Sour Cream Apple Pie serves 10

noreply@blogger.com (Integra9116) — Tue, 16 Jun 2009 04:23:00 +0000

This Pie is great for a family reunion and best served with a side of homemade ice cream.

Flaky Pie Crust Dough:
2 cups flour
1 1/2 Tbs. sugar
1/2 tsp. salt
1/2 cup and 2 Tbs. butter
1 large egg
2 Tbs. ice water

Filling:
2 cups apple, chopped finely
1 egg
1/4 tsp. salt
2 Tbs. flour
1/2 tsp. cinnamon
1 cup sour cream
3/4 c sugar
1 tsp. vanilla extract
1/2 tsp. nutmeg

Topping:
1/3 cup sugar
1/4 cup butter
1/2 cup nuts
1/3 cup flour
1 tsp. cinnamon

Flaky Pie Crust:
Mix together the flour, sugar, and salt in a large bowl. Cut the butter into small pieces and begin working it into the flour with a pastry cutter. Work with the dough until each piece of butter is the size of a raisin. Make sure to do this quickly.

Mix together the egg and water in a small bowl, then add that to the flour/butter mixture. Smear this mixture and knead through it with the heal of your hand until it barely holds together. Don't over-work the dough. Flatten the dough into a disc shape, wrap it in plastic, and chill in refrigerator for at least 30 minutes.

Roll out the dough for the pie shell and place in a 10-inch pie pan shaping the dough to the pan.

Pie Filling:
Peel fruit. Slice and dice apples so they are very fine. Arrange fruit in the bottom of the pie shell. Mix together egg, sour cream, salt, sugar, flour, vanilla, cinnamon and nutmeg; Pour over the fruit in the pie shell. Bake at 400 degrees for 15 minutes. Reduce heat to about 350 degrees.

Topping:
Mix ingredients together until crumbly. Sprinkle top with crumbled topping and bake for about 30 more minutes. Let cool. Serve.

Pecan Pie Bars

noreply@blogger.com (Integra9116) — Mon, 15 Jun 2009 03:00:00 +0000

1 1/4 cups butter, softened and divided
1 1/2 cups granulated sugar, divided
3 cups all-purpose flour
1/2 teaspoon salt
4 eggs, slightly beaten
1 1/2 cups light or dark corn syrup
2 teaspoons vanilla extract
2 1/2 cups coarsely chopped pecans

In a large bowl, with mixer at medium speed, beat 1 cup butter and 1/2 cups sugar until creamy. At low speed, blend in flour (3 cups) and salt (1/2 teaspoon) until mixture resembles coarse crumbs. Press dough firmly onto bottom of a lightly greased 15 1/2 by 10 1/2 by 1-inch jelly roll pan. Bake at 350 degrees for 25 minutes or until lightly gold on edges.

Melt remaining butter (1/4 cup); set aside. In large bowl with wire whisk, beat eggs (4), corn syrup (1 1/2 cups), remaining sugar (1 cup), melted butter and vanilla (2 teaspoons) until well blended. Stir in pecans (2 1/2 cups); pour mixture evenly over hot crust. Bake at 350 degrees for 25 minutes or until filling is firm around the edges and slightly firm in the center. Cool completely in pan on wire rack. Cut into bars to serve.

Lemon Sour Cream Pie Serves 6

noreply@blogger.com (Integra9116) — Thu, 11 Jun 2009 02:28:00 +0000

Flaky Pie Crust Dough:
2 cups flour
1 1/2 Tbs. sugar
1/2 tsp. salt
1/2 cup and 2 Tbs. butter
1 large egg
2 Tbs. ice water

Pie Crust Directions:

Mix together the flour, sugar, and salt in a large bowl. Cut the butter into small pieces and begin working it into the flour with a pastry cutter. Work with the dough until each piece of butter is the size of a raisin. Make sure to do this quickly.

Mix together the egg and water in a small bowl, then add that to the flour/butter mixture. Smear this mixture and knead through it with the heal of your hand until it barely holds together. Don't over-work the dough. Flatten the dough into a disc shape, wrap it in plastic, and chill in refrigerator for at least 30 minutes.

Roll out the dough for the pie shell and place in a 9-inch pie pan shaping the dough to the pan. Line the shell with parchment paper and place baking beans or weights. Chill for 30 minutes, then bake at 350 degrees F for 15 minutes. Remove parchment and weights and continue to bake for an additional 12 minutes or until crust is light golden brown. Let cool.

Lemon Filling:
1 cup sugar
3-1/2 Tbs. cornstarch
1 Tbs. lemon zest
1/2 cup fresh lemon juice
3 egg yolks, slightly beaten
1 cup milk
1 package (3 ounces) cream cheese
1/4 cup butter
1 cup sour cream
1 baked pie shell, 9-inch
1 cup heavy whipping cream, whipped and sweetened with 1/8 cup sugar

In a heavy saucepan, combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, milk and cream cheese. Cook over medium heat until thick. Stir in butter and cool mixture to room temperature.

Stir in sour cream and pour filling into pie shell. Cover with whipped cream. Store in refrigerator.

Raspberry Lemon Pie 6 servings

noreply@blogger.com (Integra9116) — Wed, 10 Jun 2009 02:05:00 +0000

Ingredients:
1 cup granulated sugar
1/4 cup cornstarch
1-1/4 cups milk
4 Large Egg Yolks
1/4 cup unsalted butter
1 tsp. grated lemon peel
1/3 cup lemon juice
8 oz. sour cream
1 9-inch deep dish pie shell, baked
1 cup fresh raspberries

Directions:

Combine sugar and cornstarch in saucepan.

Add milk, egg yolks, butter and lemon peel. Cook, stirring over medium heat until thickened. Continue cooking about 1 minute more. Remove from heat and stir in lemon juice. Refrigerate until cool. Stir in sour cream. Pour into pastry shell. Cover and chill at least 4 hours. Garnish with raspberries just before serving.

Caramel Date Cream Pie

noreply@blogger.com (Integra9116) — Tue, 09 Jun 2009 01:42:00 +0000

Fresh Peach Pie - 9 inch Pie

noreply@blogger.com (Integra9116) — Mon, 08 Jun 2009 01:34:00 +0000

Fresh Peach Pie
9 inch Pie

Crust:
1/4 cup Sesame Seed
2 cups flour
1/2 tsp. salt
2/3 cup vegetable shortening
1/4 cup cold water

Filling:
3/4 cup brown sugar
3 Tbs. quick cooking tapioca
3/4 tsp. Ground Ginger
1/2 tsp. Lemon Peel
4 cups peaches, peeled and sliced
2 Tbs. butter or margarine
1/4 tsp. Pure Almond Extract

Preheat oven to 350 F.

Place sesame seed in shallow baking pan and toast in preheated 350 degree F oven for 15 minutes or until golden brown. Set aside to cool.

Sift flour and salt into medium size bowl. Measure 1/4 cup flour mixture and set aside in small bowl. Cut shortening into remaining flour mixture with pastry blender or 2 knives until particles are about size of peas.
Add cold water to 1/4 cup reserved flour mixture and stir to make smooth paste. Sprinkle paste over flour/shortening mixture. Add toasted sesame seed and blend quickly until dough is moist and can be shaped into 2 equal-size balls.

Set 1 ball of dough aside and roll out other ball on lightly floured surface to 1/8-inch thickness. Line 9-inch pie plate.
Roll out remaining ball of dough on floured surface to 1/8-inch thickness and cut into 3/4-inch strips. Set strips aside to use for lattice top.

Increase oven temperature to 425 F.

To make filling, place sugar, tapioca, ginger, and lemon peel in small bowl and mix well. Sprinkle half of mixture over bottom of pie shell.

Arrange peach slices over sugar-spice mixture and sprinkle remaining sugar mixture over peaches. Dot with butter and drizzle almond extract over all. Use pastry strips to form lattice top over fruit. Press ends of strips to bottom crust to seal.

Bake in preheated 425 F oven 10 minutes. Reduce oven temperature to 350 F and bake 30 minutes.