Cream Cheese Piecrust

Makes one 9" crust

2 tsp cold water
1 tsp cold cider vinegar
1 1/2 cups all-purpose flour, plus more for surface
1/2 tsp salt
4 ounces (1 stick) cold butter, cut into small pieces
4 ounces cold cream cheese, cut into small pieces

1. Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.

2. Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatvely, pulse ingreadients in a food processor.) Turn out onto a piece of plastic wrap, and wrap. Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)

3. Roll dough into a 12-inch round on a lightly foured surface. Fit dough into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang., Turn overhang under so that edge is flush with rim. Flute edge. Freeze until firm, about 15 minutes.

4. Make filling, fill pie shell and bake according to filling recipe. Or bake pie shell first, cool, and fill with a cream pie. This is best for a one-crust pie.

Grammie

Peach Pie Inserts--Wendy Jones

4 quarts fresh sliced peaches
31/2 C sugar
2 t Fruit Fresh
1/2 C lemon juice
2 T tapioca
1 t salt

Mix dry ingredients. Add lemon juice and peaches.  Pour into foil lined pie (makes enough for 4 shallow pie dishes) dishes and freeze.  Take out of freezer when frozen and put them in gallon sized Ziploc bags.  When ready to use take out of freezer, allow to sit at room temp for a couple minutes then peel away foil.  Make your favorite pie crust and put into pie dish.  Insert frozen peach insert (already in form) and bake at 425 degrees for one hour.