Friday, August 27, 2010

Salt Lake Magazine's Best of the Beehive...

One of my favorite publications. This issue is always the best one of the year. Find out what is THE BEST in Utah! I still have my last years issue and it's a good one to just keep in the car. If you find yourself in the city or even out of the way in Utah, you can check this magazine and find a new and wonderful place for lunch, a great treat, or even a wonderful place to have your skirt hemmed... they think of just about everything... except for Love Boxes... hint. hint.

Barbara's Fresh Peach Pie...

1 heaping cup of flour
1/2 c. butter or margarine
3 1/2 T. powdered sugar
Blend together and press into 9-10 inch pie pan.
Bake at 350 for 20 minutes. Cool.
3/4 c. sugar
4 T. cornstarch
3 T. light corn syrup
5 T. peach or lemon jello powder
1 drop orange food coloring
2 T. lemon juice + enough water to make
1 1/2 c. of liquid
4-6 peeled and sliced peaches (fresh)
Mix sugar and cornstarch, add corn syrup and liquid. Bring to a boil and cook 6 minutes, stirring constantly. Add jello powder and food coloring. Stir to dissolve jello crystals. Cool mixture. Stir in sliced peaches and pour into pie crust. Allow to set in refrigerator 2-3 hours.

And, if you want to make it extra special...
If you save out about 1/3 c. of the syrup before adding the peaches, you can mix the remaining syrup with 1/3 c. evaporated milk and pour it over the pie after the filling has completely set.