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.

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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.