Sour Cream Pie Crust & Peach Pie Recipes

Alright, I figured I'd make it a little easier & just put both recipes right here for ya.

Sour Cream Pie Crust:.3 c. flour.1/4 c. sugar.2/3 tsp. salt.1/3 c. butter (room temp).1/3 c. sour cream.3 Tbs. + 1 tsp. oil.1/4-1/3 c. water
1. Combine first 3 ingredients, cut in butter2. Add sour cream & oil, knead3. Sprinkle in water & knead until dough forms4. Break into 2 medium circles, wrap in plastic wrap & chill 1 hour5. Roll dough into 2 pie crusts & fill with desired pie filling 

Fresh Peach Pie:
.5 c. peaches, peeled & sliced (I used 10 peaches that I had)
.3/4 c. sugar (I probably added 1 c.)
.1-2 Tbs. flour
.1 tsp. cinnamon
.Lemon juice from 1/2 lemon (didn't have a lemon...so I used a lime)
.2 pie crusts
.1 Tbs. butter or 1 egg, whisked
.2 tsp. sugar
.1/2 tsp. cinnamon
..
1. Combine first 5 ingredients, stir & let sit for 15 minutes
2. Place first pie crust in 9" tin, pour in peaches
3. Top with second pie crust (or do a lattice or whatever fancies you), pinch edges to seal
4. Brush butter or egg on top and sprinkle with sugar
5. Bake @ 400 for 45-50 minutes, until bubbly and crust is golden
*Check on it every so often and if the crust is starting to brown, just cover with foil (I usually cover my edges until the last 10-15 minutes).

And just for a helpful sidebar in case you're wondering... these are my go to items for baking

[Tubs: Rubbermaid]
[Rolling Pin: Sppons "N Spice]
[Measuring Cups & Recipe Holder: World Market]
[Decorative Pie Plate: The Pioneer Woman (sold at Walmart)]
[Clear Pie Plate: Target]
[Mixing Bowls: Costco]
[Butter Dish: Walmart]

Fresh Fruit Tarts For Summer

The recipe I originally had was actually for a fruit pizza.  I like to tinker around and mix things up...so I now use it for fresh fruit tarts...or in the month of July...Patriotic Pastries!  Delish!  Everywhere I take these, people ask what they are.  I don't know where the original recipe came from, if you know, help me out so I can give credit where due, but I love these things and they are so simple to make!

You'll need the following:

for the dough:
1/2 c. butter
2/3 c. sugar
1 egg
1 tsp. vanilla
1 1/4-1 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. cream of tart
1/4 tsp. salt
lemon zest (from 1/2 lemon)

for the icing:
1 pkg. cream cheese, softened
2 Tbs. sugar
1-1 1/2 c. powdered sugar
Remaining lemon zest
Lemon juice (from 1 lemon)

Here's what ya do:

1.  Cream butter, sugar & half the lemon zest, add egg, vanilla, soda, cream of tartar & salt.

2.  Add flour until dough starts to form (add enough flour so it's not super sticky)

3.  Using a small cookie scoop (or melon baller), place one scoop into each spot of a muffin tin

4.  Gently press down on each ball to form a slight bowl. 

5.  Bake @ 350 for 7 minutes, let cool a couple minutes in pan before removing (they will look slightly gooey).

6.  Meanwhile, combine cream cheese, sugar, powdered sugar & remaining zest.

7.  Slowly add lemon juice until icing begins to thin (I usually chill mine while bowls are cooling)

8.  Use that same cookie scoop (or melon baller) to scoop icing onto each tart (I usually fill the scoop 2/3 full).

9.  Add patriotic fruit (blueberries, strawberries, raspberries, blackberries, etc.) or whatever fruit you want.

10. Enjoy!

(Refrigerate any leftovers)