Pure Gold – Cooking with Cindy – Rhubarb Pie and Peaches & Cream Pie

Stina’s Quickie Rhubarb Pie

3 generous cups rhubarb, cut fine
1 1/2 cups sugar
3 eggs, lightly beaten with a fork or whisk

Combine sugar and rhubarb. Preheat oven to 425*.
Place unbaked pie crust into 9″ or 10″ inch pie plate. Add rhubarb /sugar to pie.
Pour beaten eggs over rhubarb. Bake at 425* for 15 minutes, then reduce heat to 350* and finish baking for 35-45 minutes.
When cool, top with whipped cream or ice cream and serve. If crust is browning too fast, cover edges with strips of aluminum foil and finish baking.


Peaches and Cream Pie

Preheat oven to 350*
Beat together with a mixer for 2 minutes:
3/4 cup flour
1/2 cup milk
1/2 tsp salt
3 Tbsp butter, softened
1 egg
1 Tbsp baking powder
1 sm. pkg vanilla pudding, NOT instant
Pour into pie pan.

Drain and reserve juice from 20 oz can sliced Cling peaches. Place peaches on top of batter layer.

Beat together for 2 minutes:
8 oz softened cream cheese
1/2 cup sugar
3 Tbsp peach juice (may be a bit generous with peach juice)
Spread on top of peaches

Mix 1 Tbsp sugar and 1/2 tsp cinnamon.
Sprinkle on top.
Bake in 350* oven for 35 minutes. Best if served warm. Keep in refrigerator.