Strawberry Rhubarb Pie
1 1/2 Cup of Sugar Crust
1/4 Cup Flour Mix first four ingredients together. Add fruit
1/4 Tsp. Salt and mix well. Let mixture stand for 20 min.
1/4 Tsp. Nutmeg Spoon into uncooked pie crust. Dot with butter.
3 Cups 1/2 " cut pieces Moist ion edges of pie crust.
of Rhubarb
1 Cup Sliced Strawberries Bake at 400¡ 40-45 min.
From the kitchen of Sandi Smith
September 16, 2013
Individual Peach Pies
1 store bought or homemade pie crust

Preheat oven to 425 °. Lightly coat 4 wells of a muffin tin with cooking spray. 

Divide the pie crust dough into quarters. Roll into disks. 

Place 1 heaping teaspoon of honeycomb into one side of each peach where the pit was. Place the other half on top so the peach is whole again. Place each peach on the center of each of the dough disks and wrap dough around the peaches. The dough does not have to completely enclose the peach if it does not reach the top. If peach is completely enclosed, use a paring knife to cut several slits for air to escape around the top. If peach is not completely enclosed, be sure the sides are supported by the muffin tin or oven proof bowls, as the halves will want to separate during baking. Place each pastry wrapped peach so that it just sits in the prepared muffin tin well. 

In a small bowl whisk together the egg and 2 tablespoons water. Brush egg wash on pastry and sprinkle with 1 teaspoon of turbinado sugar. 

Bake for 13-15 minutes or until crust is golden brown. Let cool 5 minutes and then carefully remove from pan. 

 
4 small to medium very ripe peaches,
 halved and pit removed
4 heaping teaspoons honeycomb
1 egg
4 teaspoons turbinado sugar
 
 
 
 
From the kitchen of Sandi Smith
September 16, 2013
Sour Cream Pear Pie
1/3 Cup Sugar

Preheat the oven to 400 degrees F.

In a large bowl, stir together the sugar and 2 tablespoons flour. Add pears, and toss to coat. Stir in the sour cream and vanilla, lemon and almond extracts until the pears are evenly coated. Pour into the unbaked pie shell.

In a small bowl, mix together 1/4 cup flour and brown sugar. Mix in the butter with your fingers until the mixture is crumbly. Sprinkle evenly over the top of the pie.

Bake for 10 minutes in the preheated oven, then reduce the temperature to 350 degrees F. Bake for an additional 45 minutes, or until pears are tender.

Adapted from: http://www.yummly.com/recipe/external/Creamy-Pear-Pie-Allrecipes
2 Tbsp. Flour
4 Cups Peeled and Sliced Pears
1 Cup Sour Cream
1/2 Tsp. Vanilla
1/2 Tsp. Lemon Extract
1/2 Tsp. Almond Extract
1 9" Unbaked Pie Crust

Topping:
1/4 Cup Flour
2 Tbsp. Brown Sugar
2 Tbsp. Butter softened  
From the kitchen of Sandi Smith
September 16, 2013