Peach Sour Cream Pie

Peach Sour Cream Pie

A perfectly peachy pie with a custardy texture more like a fruit-filled quiche.  The Red Haven Peaches are now available and perfect for a pie. *** 1 cup sour cream 2 tsp grated lemon rind ½ cup granulated sugar 1 tsp  vanilla ½ tsp salt 2 egg yolks, beaten 2 tbsp all-purpose flour 2½ cups peeled, sliced peaches (about 4 large) 1/2 tsp ground ginger partially baked Sweet Pastry (recipe follows) 1. Preheat oven to 425ºF. 2. Mix together sour cream, lemon rind, sugar, vanilla, ginger, salt and egg yolks in a bowl. Sprinkle flour over the peaches and toss together. Pile the peaches into the pie shell. Spread sour cream mixture over the fruit. 3. Bake for l5 minutes. Lower the heat to 350ºF,  and bake for 25 to 35 minutes more or until the top is browned. Serves 8 Sweet Pastry ½ cup unsalted butter 1½ cups all-purpose flour 3 tbsp. granulated sugar 2 egg yolks 1 tbsp. lemon juice 1. Preheat oven to 375ºF 2. Cut the butter into 1-inch cubes. 3. Combine the flour and sugar in a large bowl. Cut in butter until the mixture resembles coarse bread crumbs. Combine egg yolks and lemon juice. Add to flour mixture and blend well. 4. Roll out or pat the pastry until 1/8 inch thick. Place in a 9-inch flan pan. Trim off excess and prick the pastry with a fork. 5. Bake blind (instructions follow) for 15 minutes in the lower third of the oven. Remove the pie weights. Bake for a further 5 minutes to partially bake the crust. Or another 10 to 15 minutes to fully bake the crust. To Bake Blind: Line pastry with foil or parchment paper and fill with beans or pie weights. This ensures an even crust that does not sink down the side of the tart tin or bake unevenly. Bake for 15 minutes, remove weights and bake 5 minutes for partially baked shell (if making in advance) and 10 to 15 minutes for a fully baked one. Makes enough pastry for one 9-inch or 10-inch single-crust pie.

Sugar Cream Pie

This recipe originated in eastern Indiana from an area populated by the Amish.  The ingredients were few and always on hand.  The recipe was published by Midwest Living.

• Makes: 10 servings
• Prep 25 mins
• Bake 55 mins

Ingredients

Pastry for a Single-Crust Pie* 

(Filling recipe follows)

1 cup packed brown sugar
1/3 cup all-purpose flour
2 cup (1 pint) half-and-half or light cream
1 teaspoon vanilla
2 tablespoons butter, cut into small pieces
Ground nutmeg

Directions

Prepare Pastry for a Single-Crust Pie. 

On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Do not prick pastry.

In a small bowl, combine brown sugar and flour. In another small bowl, combine half-and-half and vanilla. Evenly spread brown sugar mixture in the bottom of the pastry-lined pie plate. Pour half-and-half mixture over brown sugar mixture. Evenly distribute butter pieces over top of pie. Lightly sprinkle with nutmeg.

To prevent overbrowning, cover edge of pie with foil. Bake in a 350 degrees F oven for 25 minutes. Remove foil. Bake about 30-35 minutes more or until top is lightly browned and pie is bubbly all over (pie will not appear set, but will set when chilled). Cool on a wire rack. Cover and chill within 2 hours. Pie will set in refrigerator. Makes 10 servings.

Tip

* To save time, use half of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust instead of the homemade pastry. Let stand according to package directions before easing into pie plate.

Pastry for a Single-Crust Pie

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup shortening
1/4 cup butter, cut up
1/4 - 1/3 cup ice water

Directions:

1. In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

Perfect Pie Crust

Recipe: Sylvia’s Perfect Pie Crust

Prep Time: 45 Minutes | Cook Time: | Difficulty: Easy | Servings: 1

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Ingredients

• 1-1/2 cup Crisco (vegetable Shortening)
• 3 cups All-purpose Flour
• 1 whole Egg
• 5 Tablespoons Cold Water
• 1 Tablespoon White Vinegar
• 1 teaspoon Salt

Preparation Instructions

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Gingersnap and Hazelnut Crust Pumpkin Pie

Gingersnap and Hazelnut Crust

Pumpkin Pie

This recipe was found in Saveur Magazine November 2011. I enjoy the flavors of both ginger and hazelnuts. The family gave two thumbs up and a great review for the pie and crust. This will be my new recipe for pumpkin pie!

***

Ingredients:

1 1/2 cups (about 8 oz.) finely ground gingersnap 
    cookie crumbs

3/4 cup finely ground hazelnuts

6 tablespoons unsalted butter

3 tablespoons light brown sugar, packed

***

Directions:

Preheat the oven to 325. 

 Combine gingersnap crumbs, hazelnuts, butter and brown sugar in a food processor and process until evenly combined. Place mixture in pie dish and pat evenly on bottom and sides of dish. Bake 10 minutes until set. Let cool and set aside. When cooled, gently pour pumpkin pie filling into crust.

*

Toast the hazelnuts for a fuller flavor of the nut. Place on a baking pan and toast 15 minutes in a 350 oven. Place in a dish towel and wrap or roll covering the nuts in layers of the towel allowing to cool. When cool, roll the towel into a "purse" and rub the nuts brisk. This will remove the skins and make a more flavorful rich nut flavor. Then grind fine for the recipe.

Maple Pecan Tart

You may have seen this recipe on Yahoo. It certainly is a great alternative to the corn syrup recipes we have used in the past.

Maple Pecan Tart

Makes: 10 servings Active time: 40 minutes | Total: 2 1/4 hours To make ahead: Cover and refrigerate for up to 1 day. Serve at room temperature. | Equipment: 9-inch tart pan with removable bottom

This pecan tart gets added tang from dried cherries. Instead of corn syrup, which is found in most pecan pie recipes, we've opted for maple syrup. If you can find it, choose dark amber or grade B, because it has the richest maple flavor. The crust, made with heart-healthy pecans and canola oil, couldn't be easier to whip together. Just blend it in the food processor and pat it into your tart pan.

Ingredients

1 large egg yolk

3 tablespoons unsalted butter, melted, divided

2 tablespoons canola oil

1 tablespoon water

2 cups pecan halves, divided

1 tablespoon granulated sugar

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon salt, divided

2 large eggs

1/2 cup pure maple syrup

1/2 cup packed dark brown sugar

2 teaspoons dark rum (optional)

1/3 cup dried cherries, chopped

Directions

1. Preheat oven to 400°F. Generously coat a 9-inch tart pan with removable bottom with cooking spray.

2. Combine egg yolk, 2 tablespoons melted butter, oil and water in a small bowl. Process 1/2 cup pecans and sugar in a food processor to the consistency of coarse meal. Add flour and 1/4 teaspoon salt and pulse until combined. Drizzle the yolk mixture through the feed tube while pulsing and pulse just until the mixture is combined.

3. Spread the mixture evenly into the prepared pan, pressing it firmly into the bottom and all the way up the sides to form a crust. Place on a baking sheet. Bake until dry and just beginning to brown on the edges, 12 to 14 minutes.

4. Meanwhile, whisk eggs, maple syrup, brown sugar, rum (if using), the remaining 1 tablespoon butter and the remaining 1/4 teaspoon salt in a medium bowl. Transfer 1/4 cup of the mixture to a small bowl. Chop 1/2 cup pecans and add to the medium bowl. Stir in cherries. Mix the remaining 1 cup pecans with the reserved maple mixture.

5. Remove the tart crust from the oven. Reduce the oven temperature to 350°.

6. If there are any cracks in the crust, sprinkle with a little flour and use a dry pastry brush to "seal" the flour into the cracks. Evenly spread the filling in the crust. Arrange the maple syrup-coated pecans decoratively on top and drizzle with any remaining maple mixture.

7. Bake the tart until it no longer jiggles in the center when gently shaken, 25 to 30 minutes. Let cool on a wire rack for about 20 minutes. Remove the sides of the pan (use a butter knife to gently loosen the tart from the pan sides if it sticks in spots). Let cool completely, about 40 minutes more.

Classsic Lattice Apple Pie

I found this recipe in our newspaper touted as the best apple pie ever. This is the time of year when apples are at their best flavor and with the cooler days our appetites are better satisfied with a heavier fare.

CLASSIC LATTICE APPLE PIE

For the crust:

2 cups all-purpose flour

1 teaspoon salt

2 tablespoons sugar

1 cup (2 sticks) unsalted butter, cold, cut in chunks

1/3 cup water

1 egg, separated

2 tablespoons rolled oats

1 tablespoon milk

For the apples:

8 baking apples (such as Granny Smith or Golden Delicious), peeled, cored and sliced (about 8 cups)

3/4 cup sugar

2 tablespoons cider vinegar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

2 tablespoons water

2 tablespoons cornstarch

*

To make the crust, in the bowl of a food processor, pulse together the flour, salt and 1 tablespoon of the sugar. Add the butter and pulse until the mixture forms chunks the size of peas. Pulse in the water 1 tablespoon at a time just until the mixture forms a dough. Wrap in plastic and refrigerate for 30 minutes. Reserve the eggs, oats and milk for later.

*

Meanwhile, make the filling. In a large deep skillet, combine the apples with the sugar, vinegar, cinnamon, nutmeg and salt. Cook over medium heat, stirring and turning gently until the apples are just tender, about 5 minutes. Stir together the water and cornstarch, then add to the apples. Continue to cook until the juices thicken, about 1 minute. Set aside to cool.

*

Heat the oven to 350 F. Place a pizza stone in the oven, if available.

*

Divide the dough into 2 pieces, one slightly larger than the other. On a floured surface, roll the larger piece out to a 12-inch circle. Fold the dough in half to make it easier to move, then transfer it to a 9-inch pie plate, unfolding it and allowing it to settle into the bottom. The crust should overhang the edge slightly.

*

In a small bowl, beat the egg white until slightly frothy. Brush it over the surface of the crust. Sprinkle the oats over the bottom of the crust, then spoon the apple filling into the crust.

*

On a floured surface, roll the smaller piece of dough to a 10-inch square. Using a pizza cutter or a paring knife, cut the dough into 1-inch strips. Weave the strips in a lattice across the top of the apple filling. Alternatively, roll the dough into a 10-inch circle and simply transfer to the top of the pie for a full crust.

*

Fold the overhang of the crust under the bottom crust, gently tucking them into the pie dish, then crimp the edge. Beat the egg yolk in a small bowl with the milk and brush over the surface of the pie crust. Sprinkle with the remaining tablespoon of sugar.

*

Bake on the pizza stone or on a baking sheet set on the rack in the lowest position of the oven until the crust is golden brown, about 45 minutes. Cool before cutting. Serves 8.

Pumpkin Custard Tart With Red-Wine Caramel Sauce

The tart fresh from the oven to be served
with the red-wine caramel sauce
Pumpkin Custard Tart With
Red-Wine Caramel Sauce

This recipe is dessert #2 chosen for our family Thanksgiving dinner. The family insists on a pumpkin pie for tradition. The remaining choice is the cook's choice. I found this recipe on epicurious.com. I thought I would try the recipe for the Red-Wine Caramel Sauce. If it failed I would make another choice for our pumpkin dessert. It turned out to be a winner and rather simple. Directions are very easy to follow. The Pumpkin Custard Tart recipe goes together rather simple.

Ingredients:

1/2 vanilla bean, halved lengthwise

1 cup dry red wine

1 1/3 cups sugar

1/4 cup water

1 tablespoon unsalted butter

Directions:

Scrape seeds from vanilla bean into small heavy saucepan, then add pod and wine. Boil over moderate heat until wine is reduced to about 1/2 cup, about 10 minutes. Discard pod.

While wine is reducing, bring sugar and water to a boil in a 2 quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, swirling pan, until deep golden.

Remove from heat, then carefully pour wine down side of pan (caramel will vigorously steam and harden). Simmer, stirring, until caramel is dissolved and sauce is thickened, about 5 minutes. Stir in butter and serve warm. Yield: 1 1/4 cups Red-wine caramel sauce keeps, covered and chilled, 1 week. Reheat before serving.

For dough:

Ingredients:

1/2 cup whole almonds with skin (2 1/2 oz.), toasted.

1 1/3 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

Pinch each of ground ginger, cardamom, cloves, white pepper, and freshly grated nutmeg

3/4 stick (6 tablespoons) unsalted butter, softened

1/2 cup sugar

1 large egg

Directions:

Pulse almonds, flour, baking powder, salt, and spices in a food processor until nuts are very finely ground.

Beat together butter and sugar with an electric mixer until pale and fluffy, then beat in egg. Add flour mixture in 2 batches, mixing at low speed just until dough forms. Form dough into a disk and chill, wrapped in plastic, until firm, at least 2 hours.

Pumpkin Custard: Whisk together brown sugar, eggs, molasses, salt, and spices. Whisk in pumpkin, then cream.

For Pumpkin Filling:

Ingredients:

3/4 cup packed dark brown sugar

2 large eggs

1 tablespoon mild molasses

1/8 teaspoon salt

1/8 teaspoon each ground cinnamon, mace, cloves, and freshly grates nutmeg

1 3/4 cup canned solid pack pumpkin (15 oz.) or fresh pumpkin puree

2/3 cup heavy cream

2 tablespoons pine nuts

Assemble And Bake Tart:

Directions:

Preheat oven to 375 F

Roll out dough on a lightly floured surface with a floured rolling pin into a 12" round. (Dough will be sticky, so rotate frequently and dust with flour as needed). Slide bottom of tart pan under dough and set the rim of tart pan. Press dough against side of pan and trim excess. (Dough cracks easy but can be patched.)

Line shell with foil and fill with pie weights. Bake in lower third of oven until dough is set and pale golden, 15 to 20 minutes. Carefully remove weights, then add custard, spreading evenly. Sprinkle top with pine nuts and bake until filling is set, 30 to 35 minutes. (If edge of crust is browning too quickly, cover edge with foil or a piecrust shield.) Cool completely in pan on a rack.

Remove rim of tart pan, leaving tart on pan bottom, and transfer to a platter

Chocolate Hazelnut Tart

Fresh from the oven, my edition!

Chocolate-Hazelnut Tart

Chocolate and hazelnut are two flavors that are favorites of mine. I am gathering recipes for Thanksgiving dinner. I do believe this will be a winner with the family. Thank you Giada DeLaurentiis.

Ingredients;

1/2 cup sugar

2 tablespoons all-purpose flour

3 eggs, beaten

1 1/2 cups peeled, chopped, and toasted hazelnuts

8 ounces bittersweet chocolate chips (about 1 cup)

1 cup corn syrup

2 tablespoons butter, melted

1 teaspoon vanilla extract

1/4 teaspoon salt

1 store bought frozen pie crust, defrosted

***

Directions: Preheat the oven to 325 degrees F. In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour. Cool the tart for at least 30 minutes before serving.

Blueberry-Peach Custard Pie

Cream and custard pies, which often are made with full-fat dairy thickened with egg yolks, usually can be made lighter with low-fat milk using cornstarch or tapioca as a thickener. This single crust blueberry-peach custard pie uses several of these techniques to produce a more virtuous slice. Several cups of fresh fruit are baked into a light custard made with only two whole eggs, skim milk and nonfat Greek-style yogurt, which adds body and a hint of tanginess that balances the natural sweetness of the peaches and blueberries.

BLUEBERRY-PEACH CUSTARD PIE

Ingredients:

1 cup sugar

3/4 cup skim milk

3/4 cup (6 ounces) nonfat plain Greek-style yogurt

2 large eggs

2 tablespoons all-purpose flour

2 teaspoons cornstarch

1/4 teaspoon almond extract

Pinch of salt

1 store-bought, refrigerated pie crust

1 cup blueberries

1 cup peeled, sliced peaches

***

Directions: Position a rack in lower third of the oven. Heat oven to 400 degrees. Coat a 9-inch pie pan with cooking spray.

To make filling, in a medium bowl, combine sugar, milk, yogurt, eggs, flour, cornstarch, almond extract and salt. Whisk until smooth. Set aside. On a lightly floured surface, roll a sheet of pie crust into a 12-inch circle. Place crust in pie pan and trim so it overhangs evenly by about 1 inch. Fold edges under and crimp or flute edge with your fingers or a fork. Place pie pan on a baking sheet.

Arrange peaches in bottom of crust and top with blueberries in an even layer. Pour filling on top (the fruit will float, but this won't affect the final results). Bake for 25 minutes.

After the pie has baked for 25 minutes and the filling is beginning to set, remove from oven and cover the edges of the crust with foil to help prevent over browning. Reduce heat to 350 degrees; return pie to oven. Bake until a knife inserted at center of pie comes out clean, another 20 to 25 minutes (pie may puff up quite a bit but will settle during cooling). Let cool for 1 1/2 hours. Serve warm, or refrigerate until cold and serve chilled. Serves 10.

Turnip Green Tart (Or Spinach)

This is another great recipe from a favorite blog I follow of Heidi Swanson @ 101cookbooks.com. Check it out!

Turnip Green Tart

It's convenient for me to make enough dough for two tart shells in one shot, so that's what I call for here. You can always freeze the extra dough or shell for use later in the week/month. They seem to keep fine in the freezer, well wrapped, for a few weeks, but not much longer than that. Green garlic is also great in the filling in place of the garlic clove - a couple tablespoons (chopped).

***

Ingredients:

Cornmeal Tart Shell:

2 1/4 cups all-purpose flour

1 cup spelt flour

scant 1 cup medium coarse corn meal

3/4 teaspoon fine grain salt

1 1/4 cups unsalted butter, cut in cubes

1 large egg yolk

1/4 cup - 3/4 cup cold water

Turnip Green Filling:

1/4 lb. turnip greens, or spinach greens, de-stemmed

1 small clove of garlic

2 large eggs + 1 yolk

3/4 cup veg. broth

1/4 cup heavy cream

scant 1/4 teaspoon salt (more if broth unsalted)

2 teaspoons Dijon-style mustard

1 1/2 teaspoons herbs of Provence

(opt.)Gruyere cheese & a bit of crushed red pepper flakes, for topping

***

Special Equipment: special equipment: tart pans - 9-inch (23 cm) round, 8 x 11 inch (20 x 28) rectangle, or equivalent.

***

Directions: Start by making the tart dough. Combine flours, cornmeal, and salt in food processor. Pulse in butter, 20+ pulses, or until the mixture resembles sandy pebbles on a beach. Add the egg yolk and 1/4 cup water. Pulse, trickle in more water if needed, just until dough comes together. Turn out onto a floured counter top and gather into a ball. Divide the dough into two equal pieces, shape each into a ball, press into 1/2-inch thick disks, and wrap in plastic, or place in baggies. Chill for at least an hour.

***

Preheat the oven to 350F. Place a rack in the middle of the oven. When you're ready to line the tart pans with dough, place one of the dough disks on a lightly floured surface and roll out until the dough is large enough to line your tart pan. I usually eyeball it - you can see in the photo the dough is about 1/6 - 1/8 inch thick. Dust underneath with flour to discourage sticking throughout the rolling process. Carefully transfer the dough to the pan. Don't worry too much if you get a tear or hole, you can patch those up later with scraps. Work quickly to ease the dough into place, taking care not to stretch the dough. Press it along the bottom of the pan, out to the walls, and against the sides. Trim any excess dough - I use the palm of my hand against the edge of the tart pan to cut off any extra dough, alternately you can roll a rolling pin across the rim of the pan for a clean edge. Chill in the refrigerator for thirty minutes or so while you roll out your extra tart shell. Double wrap that one in plastic and freeze it for future use.

***

You're going to partially bake the tart shell before filling it, so pull the shell out of the refrigerator, dock it with a fork, making small holes along the bottom of the shell. Line the shell with parchment paper and fill to the rim with pie weights or dried beans, bake for 25 minutes. Carefully remove the pie weights and finish baking for another 5 minutes, or until the crust is dry and just barely starting to brown. Remove from oven and let cool completely.

***

To make the filling: Chop the greens and garlic in a food processor. You can do this by hand as well, but in this case the processor makes quick work of this. Add the eggs and yolk, pulse. Then the broth and cream. Lastly, incorporate the salt, mustard, and herbs. When you're ready to bake, fill the tart shell and bake for 30 minutes or so, or until the center is set, and has firmed up to the touch. About 2/3 of the way through I like to sprinkle with a bit of Gruyere cheese. I can't help but zap the top of most tarts under the broiler for a minute or two just prior to pulling it out of the oven - it browns up the top nicely, and lends a rustic look to it. Finish with a sprinkling of crushed red pepper flakes if you don't mind a bit of heat.

Pumpkin Pie

November and Thanksgiving recipes are synonymous with most cooks. I usually like to offer a different dish or two each year. Dessert usually has most input from family members. For the last few years I have served a White Chocolate Pistachio Cranberry Tart. The recipe is included on the blog. However, last year the second option on the dessert buffet (pecan pie) was the cause of more leftovers of the rich dessert that knocked the tart from the top choice. I came across a recipe in a magazine "Jewish Journal" which was a freebe at the grocery store. I thought this sounded like a pumpkin pie with great flavor.

***

Pumpkin Pie

1 1/2 cups canned pumpkin

1 teaspoon grated orange zest

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/2 teaspoon cinnamon

1 teaspoon grated orange zest

1/4 teaspoon nutmeg

1/4 teaspoon ground ginger

2 eggs

1 1/3 non-dairy creamer

2 tablespoons Bourbon, rum, or brandy

9 inch unbaked pie shell

Non -dairy whipped topping

***

In mixer bowl, combine pumpkin, orange zest, sugar, and spice. Add eggs, creamer, Bourbon. Mix until well blended. Pour into pie shell. Bake at 425 degrees 15 minutes, reduce heat to 350 degrees and bake 30 to 40 minutes longer or until set. Cool, then refrigerate. Garnish with twisted orange peel. Serve with whipped topping.

Pistachio Tart

Pistachio Tart

I came across this recipe which looked like a "keeper" in my potential Thanksgiving meal dessert file. I am finding that my family has cut way back on desserts. I am reminded of that old saying, "One minute on the lips and forever on the hips"!

Ingredients:

1 single pie crust

3 cups pistachio kernels, divided

1 cup sliced almonds

5 Tablespoons butter

3/4 cup light or dark brown sugar

1/3 dark corn syrup

2 Tablespoons half and half

1/2 teaspoon vanilla extract

1/4 cup chocolate chips, melted

***

Directions:

Line a 9 inch tart pan with pastry and bake according to directions until golden.

Pour 2 cups pistachio kernels and the sliced almonds over the crust in a single layer. Chop the remaining cup of pistachios, set aside.

Preheat oven to 350F.

In a heavy pan over medium heat, melt butter with brown sugar, corn syrup,

half and half and vanilla. Bring to a boil, stirring constantly. Pour the hot mixture over the pistachios and almonds.

Bake for 10 minutes or until bubbly and golden. Let cool on a rack.

When cool, drizzle with melted chocolate and garnish with chopped pistachios. Makes 12 servings