Summer is most definitely here… my interns have been here for a month, we’ve already completed two big trips, and I’m exhausted! Gotta love summers in youth ministry…
Our first big summer event was Memphis Workcamp. It’s crazy that this was my FIFTH Workcamp… I’ve spend FIVE summers of my life in Memphis… How has time gone by so quickly?! Thanks to our precious new home Seth and I were able to host some girls from Kansas during the week. I’m so thankful to be married to someone who loves hospitality as much as I do! We had a blast with our three “daughters” (it took all of 12 hours for them to start calling us mom and dad).
Due to our growing family we borrowed a church van for the week.
So we were these people:
3 hours after taking this picture our neighbors put their house up for sale. True story. Evidently they couldn’t handle our sweet ride. We made sure the girls had their fair share of Memphis goodness by taking them to Muddy’s… It’s a Memphis obligation. And I decided to fill them up with my very own pie 🙂
Sweet Rachel (Last name: Bacon. Thanks, Muddy’s, for the book) also loves pie so we had a ton of fun talking pie over a few slices of My Momma’s Key Lime Pie. Rachel approved of the pie but did say I needed some homemade whipped cream to top it off… noted for next time 🙂
Momma’s Key Lime Pie
Start with one Graham Cracker Crust cooled and ready to go.
Eagle Brand Milk
8 oz cream cheese- softened
3/4 cup lime juice- about 9 limes
1/2 tsp vanilla
A few drops green food coloring (optional)
Combine all of your ingredients in a stand mixer and beat for 15 minutes. Add food coloring if desired. Pour into your prepared pie shell and chill overnight. Serve with homemade whipped cream!
Last Thursday was our annual Volunteer Appreciation Dinner. Jim and I have some incredible volunteers that invest in the lives of our students all year. There’s no way that a dinner could come close to thanking our volunteers for the incredible Kingdom work that they do, but we gave it a try. For the second year I volunteered my pie-making abilities since Stacy basically does everything else. Unfortunately, I didn’t really take into consideration my crazy pre-summer schedule so I ended up speed-baking four pies in just under two hours (featuring S’mores Pie and Gram’s Sweet Strawberry Pie)
Seth kindly pointed out that mass-baking under pressure should be pie-shop-owning-101… and I made it happen with only minor casualties…
My kitchen looked a lot like I mugged some Kebler Elves.
I tried out a Peach Pie recipe to go along with my old faithfuls. I made this pie last year for our volunteers so I was excited to give it another try! I went with a new crust recipe also. This recipe didn’t require any chilling so it was great in a time crunch.
Without further ado:
For the crust:
2 cups of flour
1 tsp salt
1/2 cup canola oil
1/4 cup milk
Combine the wet ingredients and dry ingredients separately then slowly combine. You may need to add more milk if it seems dry. Form the dough into two balls.
Peach Pie (adapted from Homesick Texan)
1 quart (4 cups) of peeled and sliced peaches, uncooked (I used frozen peaches and they were great!)
1/4 cup + 3 tbsp sugar
1 teaspoon of cinnamon
5 tablespoons of butter, sliced
1 tablespoon of flour
Preheat oven to 350 degrees.
Roll out one crust ball out between two sheets of wax paper, and line a pie pan with crust.
Roll out other ball and set aside.
Add to crust-lined pie pan the peaches.
Sprinkle on top 1/4 cup of sugar, cinnamon and flour.
Add slices of butter.
Take other rolled-out crust, and lay it on top of the pie, crimping and sealing the edges.
Sprinkle 3 tablespoons of sugar on top of pie, and poke holes in top crust with a fork.
Bake in oven for about an hour, or until crust is golden and pie is bubbling.