Recipes Included On This Page Hallie's Peapple Pie Hallie's Summer Fruit Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Hallie's Peapple Pie Recipe By : Hallie Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Splenda -- (150 mL) 1/3 cup all-purpose flour -- (75 mL) 3 cups peeled and sliced peaches -- (750 mL) 2 cups peeled and sliced apples -- (500 mL) 1/2 teaspoon cinnamon -- (2 mL) Pastry for a 2-crust pie Preheat the oven to 350F (180C). Mix the Splenda, cinnamon and flour together in a large bowl. Add the sliced fruit and mix gently until all the pieces are coated. Roll the pastry and line a 9-inch (22 cm) pie pan. Spoon the fruit into the shell. Dampen the edges and cover with the top crust. Cut vents in the top. Bake for 45 minutes or until the crust is lightly browned and the fruit is tender. Hallie's note: I adapted this recipe from one for a peach pie when I was short of peaches but had some apples on hand. This is why I called it Peapple Pie. It turned out very well. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 3 August 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 26 Calories; trace Fat (2.6% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat. * Exported from MasterCook * Hallie's Summer Fruit Pie Recipe By : Hallie of FareShare Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pie crusts (9 inch) [one for the bottom and one for the top] 4 cups raspberries -- (1 liter) 1 cup fresh apricots -- (250 mL) pitted and roughly chopped 1 cup fresh plums -- (250 mL) pitted and sliced or roughly chopped 2 cups sliced nectarines -- (500 mL) 3/4 cup Splenda* -- (175 mL) 3 tablespoons flour, all-purpose -- (45 mL) 1/2 teaspoon cinnamon -- (2 mL) 1/2 teaspoon ground ginger -- (2 mL) 1 tablespoon lime juice -- (15 mL) Preheat oven to 350F. Prepare the fruit and gently mix it together in a large bowl. Combine the dry ingredients and mix into the fruit. Transfer the fruit to the pie shell; sprinkle with the lime juice. Moisten the edges of the crust. Invert the second crust and use it to cover the fruit, pressing the edges together to seal. Cut vents in the crust. Bake at 350F for 45 minutes or until the fruit is tender and the crust lightly browned. Hallie's comments: Yes, I "cheat" and use ready-made frozen pie crusts. They are quick and easy, keep well in the freezer and are usually better than ones I make myself. I started out to make a plain raspberry pie but when I came to fill the bottom shell according to the measurements in the book I could see it was going to be short of fruit. I didn't have any more raspberries handy, however, I did have apricots, plums and nectarines as a result of a visit to a local farmers' market the previous day and thought to myself, "Why not use it as well?". I added enough to bring the level of the fruit up to where I wanted it. I have given specific amounts of fruit in the ingredients list but they can obviously be varied to taste and availability. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 21 August 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 347 Calories; 17g Fat (42.9% calories from fat); 5g Protein; 45g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 389mg Sodium. Exchanges: 2 Grain(Starch); 1 Fruit; 3 Fat.

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