A warm slice of homemade of pie right out of the oven…well, there’s nothing quite as comforting and delicious.
In celebration of Pi Day (okay, not exactly Pie Day but close enough) and with Easter right around the corner, we’re sharing with you a couple pie recipes from our cookbook, The Sapphire Cookbook Collection.
Peach Custard Pie by Judy Dalessandro
Bring on the peaches!
- 1 can peaches (32 oz), sliced (drained)
- 1 can evaporated milk
- 3 T. sugar
- 2 eggs
- 1 tsp. vanilla
- 1 pie crust
Place peaches on bottom of 9″ deep dish pie shell. Mix together milk, sugar, eggs and vanilla. Pour into pie shell over peaches. Bake at 450°F for 15 minutes, then bake at 350°F 40 to 50 minutes.
Peanut Butter Pie by Dakota Kerby
Looking for something sweet and smooth? Then this is your pie.
- 3 oz. cream cheese
- 3/4 C. powdered sugar
- 1/2 C. peanut butter
- 9 oz. Cool Whip
Blend cream cheese, powdered sugar and peanut butter well. Add Cool Whip and blend well. Put mixture into a chocolate pie shell. Top with chocolate shavings.
Homemade Pie Crust Recipe
Want to make your own crust? Try this simple recipe – no rolling necessary.
No Roll Pie Crust by Sue Bukovitz
- 1-1/2 C. flour
- 2 T. sugar
- 1/2 tsp. salt
- 1/2 C. oil
- 2 T. milk
Mix and press into pie pan. Bake at 400°F until nicely golden brown.
Discover more recipes for pies, dinners, and everything in between in our newest cookbook! Click here to find Lehman’s Sapphire Cookbook Collection.
First posted March 2020.