Sunday, November 7, 2010

Peach and Pumpkin Pies Completely from Scratch!

Just to let you know now, I am SO sorry that this is SUCH a long post! I am SO excited that I finally found the time to make a homemade Pumpkin pie from the pumpkin I canned 2 weeks ago, plus I made a pie with the Peach pie filling I canned in September!
To start out I made 2 pie crusts (if you want to make your own, this is how I do it, if not then scroll down to the next part):
Pie Crust Recipe that I used (just 3 simple ingredients):
1 cup flour
1/3 cup plus 1 tbsp. Crisco Shortening
2-3 tbsp. water
I mashed it all together with a pastry crusher thing (don't know the name of it), it looked like this -

Then roll it out on some flour:

Fold it in half, then fold it in half again and set loosly in pie tin:

Pull it open so it lays somewhat evenly in the pan:

Push all the edges together so that it looks like so:

Then push with one finger into the crust - if you use your right pointer finger, then you'll want to use your left pointer finger and thumb to push into. Sorry, I didn't show both hands but I needed one to take the pic:

Then voila, you've made a pretty pie crust (after I go all the way around I pat it down slightly with the palm of my hand to make it look perfect):

Now for the Pie Filling:
2 cups pumpkin
1 can sweetened condensed milk
1 egg
1/2 tsp nutmeg
1/2 tsp ginger
3/4 tsp cinnamon
Blend together and pour it into the pie crust:

I used the canned pumpkin that I canned 2 weeks ago (it looks pretty gross):

I just blended the chunks (which just fell apart because it was so well cooked) in my little itty bitty food chopper - it took like 10 minutes!!! But it turned out perfect!:

Onto the Peach pie - I canned peach pie filling the end of September, so I took a jar and dumped it into the pie crust like so:

Then make a crumb topping - I used 3/4 cup flour, 3/4 cup brown sugar and 1/4 cup margarine, mix it together with a fork then top on the pie:

Bake the Pumpkin Pie for 50-60 minutes on 375 degrees, and the Peach Pie for 40-50 minutes on 375 degrees, and VOILA you have two amazingly wonderful pies like so:

It only took about 45 minutes to make these, then another 50 minutes or so to bake. While they cooled we had this amazing dinner - which we all enjoyed:

We had a WONDERFUL Sunday, we were able to go to church, throw food in the crock-pot when we got home, relax and watch a movie while the kids took a nap, make two wonderful pies, and then enjoy a wonderful dinner together as a family! Everybody thought the Peach Pie tasted HEAVENLY, we have yet to try the Pumpkin Pie, as soon as we do I'll let you know how it turned out!
**Tried the Pumpkin Pie and it turned out AMAZING! My dad and hubby said that I should make a couple more peach and pumpkin pies because they were SO good! This is my favorite Pumpkin Pie Recipe, my mom has made it ever since I was little and I have never liked bought Pumpkin Pie because I was spoiled with this, so if you want to try a wonderful and delicious recipe this is for you :)


  1. The pies look yummy! I might have to get that recipe for your dinner. Makes me hungry just looking at it!

  2. lol, it's called onion soup mix :) Such a great creation! Just dump it on the roast, potatoes and carrots in a crockpot and voila, dinner! Super easy!