Thanksgiving

Yesterday our exchange students learned about Thanksgiving. On the way home we were talking about their day and they told me they had Pumpkin Pie with lunch and they didn't like it, but they told me they love Pecan Pie. So today I baked them a Pecan Pie. Believe it or not this recipe is sugar free and it is really good. My dad loves pecan pie so I gave this recipe to my mom to try on him and he loved it. It really is as good as the real thing without all the guilt.

Sugar Free Pecan Pie
1/2 tsp. vanilla
1/4 cup melted margarine
2 eggs
1 (12 oz.) jar Honey Tree sugar-free honey (I can only find it at WalMart)
1 C pecans
Mix and pour into unbaked pie shell.
Bake at 375 for 45 - 55 min.
Here's the crust recipe I use:
Basic Flaky Pie Crust
Ingredients
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup shortening, chilled
• 3 tablespoons ice water
Directions
1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

Being that Mike can't eat nuts and Blake hates nuts I also made a fresh peach pie!!
Peach Pie
Ingredients
• 1 (15 ounce) pastry for a 9 inch double crust pie
• 1 egg, beaten
• 5 cups sliced peeled peaches
• 2 tablespoons lime juice
• 1/2 cup all-purpose flour
• ½ cup white sugar
• ½ cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons butter
Directions
1. Preheat the oven to 450 degrees F (220 degrees C).
2. Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
3. Place the sliced peaches in a colander, and sprinkle with lime juice, let drain in sink . In a separate bowl, mix together the flour, sugar, cinnamon, and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
4. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.