Peach Pie

We have been enjoying a lot of peaches around here lately.  Here is a basic peach pie...simple as can be.

• Pastry for a 2 crust 9 inch pie (use your favorite recipe or purchase ready-made pastry.)
• 4 cups peaches,  peeled and  sliced
• 3/4 cup sugar
• 1/4 cup Minute Tapioca
• 1 Tablespoon lemon juice

1. Pre-heat oven to 400 °F.
2. Roll pastry to line 9-10 inch pie plate. Roll out top crust and set aside.
3. Mix peaches, sugar, tapioca and lemon juice. Pour into prepared pie shell.
4. Dampen edges.
5. Top with second crust.
6. Trim and crimp edge to seal.
7. Pierce top crust with fork to vent.
8. Sprinkle top crust with sugar (optional).
9. Bake at 400°F for 15 minutes. Reduce heat to 350°F and continue to bake for another 40 minutes...or until filling is bubbling.

Allow to cool...then slice and serve with a scoop of vanilla ice-cream. And that is one of the delights of the season!

Rhubarb Crunch Muffins

• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 - 1/2 t cinnamon
• 2/3 cup sugar
• 1/4 cup oil
• 1 egg
• 1/2 cup milk
• 1/4 cup orange juice
• 1 T orange zest
• 1 1/2 cups finely chopped rhubarb
• granola for topping

Combine flour, baking powder, soda, cinnamon and salt and set aside.
In large bowl, combine oil, egg and sugar and whisk. 
Add milk, zest and orange juice and whisk.
Stir in dry ingredients and rhubarb.
Fill 12 muffin cups.
Sprinkle granola over.
Bake at 350 for 20 minutes.