Perfect Peach Pie

Kristin's Perfect Peach Pie

 

Pillsbury package of 2 crusts
1/2 cup sucanot (or sugar)
1/3 cup whole wheat pastry flour (or all-purpose)
1 t cinnamon
6 cups sliced peaches - about 6-8 medium ones (no need to peel them)
1 t lemon juice
1 T butter or margarine
Preheat oven to 425.

Place bottom pastry crust in pie plate. Mix flour, sugar, and cinnamon together in a large bowl. Add in sliced peaches and lemon juice, and gently toss to coat.

Turn into pie crust, and dot with butter. Cover with top pastry. Seal, flute, and cut a few slits in the center for ventilation.

Cover edges with aluminum foil and bake for 30 minutes. Remove foil and bake 15 minutes longer or until crust is golden brown, and fruit mixture is starting to bubble. Cool on wire rack.

Serve warm with vanilla ice cream or whipped cream.

Enjoy!

Crockpot Peach Mustard Pork

Originally found in Southern Living Magazine, I adapted this recipe to be made in the crockpot, and my goodness...is it overflowing with flavor! Sweet, spicy, warm, and slightly exotic, we love it served with roasted veggies and some hearty bread!

Crockpot Peach Mustard Pork Tenderloin

 

2 (1 1/4-lb.) pork tenderloins
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
1/4 cup sweet onion, minced
1 cup peach preserves
1/2 cup bourbon (or two nip bottles)
4 tablespoons country-style Dijon mustard
1/4-1/2 teaspoon dried crushed red pepper (depending on the spice level you like)

Sprinkle tenderloins with salt and black pepper. Cook in hot oil in a large skillet over high heat 3 to 4 minutes on each side or until lightly browned (*note: I just use a tiny drizzle of oil since I have a non-stick pan).

Carefully transfer browned meat to crockpot.

Meanwhile, melt butter in a small saucepan over medium-high heat; add onion, and sauté 2 to 3 minutes until tender. Remove from heat, and stir in peach preserves and next 3 ingredients. Cook over medium heat, stirring often, 1 minute or until preserves are melted. Pour half of the peace mixture over tenderloins, placing the rest in the refrigerator for later.

Place lid on the crockpot, and cook on low for 4-6 hours.

When ready to serve, you can remove the pork loin to a cutting board, and carefully slice, or just pull it apart by chunks if it has gotten excessively tender. Heat up the reserved sauce, and serve over the meat along with some remaining au jus from the crockpot.

Soooo delicious! I hope you enjoy!