30 baby pies for the 4th of july...

I hope you all had a lovely Independence Day!

 I sure did.

The day was spent in my favorite way - with family & friends.

I found some adorable mini pie tins at Dollar General (of all places!) a couple months back & I just knew what I would be making for our celebration.

 

In the Summer we try to use the oven as little as possible to keep the house as cool as possible.

So, I decided cold pies were in order & graham cracker crust since they don't require such a hot oven as regular pie crust. Although we just recently bought a nice toaster oven that could actually accommodate 2 regular sized pies or 12 mini pies. So, I could have actually made baked pies, but I already had my heart set on cream pies.

I thought I'd cheat & use boxed pudding mixes & canned filling too just to make things easy.

But then we got this beautiful box of juicy Georgia peaches.

Strawberries are my all-time favorite fruit, but peaches run a close second.

I couldn't do it.

I couldn't cheat.

I had to use these fresh beauties.

I know, I'm a weirdo. ;)

And then I remembered how wonderful homemade pudding is too.

 Plus we recently had a break in the hot weather & had a few days of gorgeous Fall-like weather.

So, that clinched the deal.

 

~*~

There's nothing easier than a graham cracker crust!

 I made a few gluten free ones as well for my sister Beth.

 

 I used a cream cheese mixture under the fresh peaches.
It was pretty good, but if I were to do it again I would use homemade vanilla pudding instead.
Mmm...there's nothing quite like a fresh peach glacé pie
I did make coconut cream & banana cream using the vanilla pudding.



Abbey is always my little helper. ^_^

She put the little flags on.

I finally found a use for this cute scrapbook paper a friend gave me a couple years ago.



 

About halfway through the baby pie assembling I thought

"Wait just a cotton pickin' minute, how am I gonna fit all of these in our fridge?!"

You should've seen the rigged up system of egg cups & spools of thread I concocted to stack the trays.

 



How cute is this widdle pie?



{Shenanigans}



My sister Beth has the cutest décor, doesn't she?

Her whole kitchen is just thing cutest thing.

I've said it before but it seriously deserves its own post at some point.



  Gluten free for Beth ^_^
 



My favorite part of the day, though, was spending time with my lil poopsies.
{See them playing on the swing set out the window? That's where we spent the better part of the day.}

Annelise




Twas a grand ol' celebration.

 

Here are the recipes if y'all are interested.

 

Graham Cracker Crust:

1/3 c. butter

1/4 c. sugar

1 1/4 c. finely crushed graham cracker crumbs

 

Melt butter; stir in sugar. Add crushed crackers; toss to mix well.

Spread evenly onto bottom & sides pie plate.

I used a small measuring cup to press them.

Bake in a 375* oven for 4-5 minutes or until edge is lightly browned. Cool on a wire rack.

Makes 1 9-inch pie crust or 8 mini pie crusts.

 

Peach Glacé Pie:

6 c. sliced, peeled peaches

2/3 c. water

2/3 c. sugar

2 T. cornstarch

 

In a medium bowl mash 1 c. of the peaches well with a potato masher. Add water & set aside.

In a medium heavy bottomed saucepan combine sugar & cornstarch; stir in blended peach mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Cool for 10 minutes without stirring.

 

For a whole pie:

Spread 1/4 c. of the glaze over bottom & sides of a baked shell.

Arrange half of the fruit in crust.

Carefully spoon half of the remaining glaze over fruit.

Repeat the last two steps being sure that glaze completely covers all of the fruit.

Chill 1 to 2 hours.

 

For minis:

Arrange 1/3 to 1/2 c. of peaches in each tins, depending on whether you're making peaches & cream pies or plain peach.

Top with a large spoonful of glaze, dividing evenly.

Chill 1 to 2 hours.

 

Top with whipped cream.

Yum!

 

Vanilla Cream Pie:

4 egg yolks

3/4 c. sugar

1/4 c. cornstarch

2 1/2 c. whole milk

(or half & half if you're awesome)

1 T. butter

1 1/2 t. vanilla

 

In a medium heavy bottomed saucepan combine sugar and cornstarch.

Gradually stir in milk {or 1/2 &1/2 ^_~}.

Cook and stir over medium-high heat until thickened & bubbly; reduce heat.

Cook & stir for 2 minutes more.

Remove from heat.

Slightly beat egg yolks with a fork.

Gradually stir 1 c. of the hot filling into yolks.

Add yolk mixture to filling in the pan.

Bring to a gentle boil; reduce heat.

Cook and stir for 2 minutes more.

Remove from heat,

Stir in butter and vanilla.

 

For Coconut Cream Pie:

Stir in 1 c. flaked coconut.

Garnish with whipped cream & toasted coconut.

 

For Banana Cream Pie:

Arrange sliced bananas on the bottom of baked pie crust.

Top with pudding.

 

Top with whipped cream.

{Of course}

 

If you accidently eat all of the pudding on its own before it makes it into a pie:

I won't judge.

It's delish.

;P

 

Much Love,

Miss Michelle ^_^

{All photos taken by me apart from the ones I'm in. Those are by my sisters Beth & Kelsey.}