PIE PIE PIE! (bonus)

The other day we were celebrating Thanksgiving in the mess hall. When one of the lieutenant colonels brought out some fresh peaches and bread. He claimed to have obtained them by raiding a farm of a Northerner, he said the farmers' faces were priceless. I wish i could have been there anyway, seeing the peaches reminded me of my wife Mary's peach pie that she always bakes on Thanksgiving. She also bakes the best pecan pie. I'll leave the recipes here in case you want to try...

To make the peach pie you will need:

1. 2/3 cup sugar
2. 1/3 cup all-purpose flour
3. 1/4 teaspoon ground cinnamon
4. 5 to 5 1/2 cups sliced peeled fresh peaches (5 to 6 medium)*
5. 1 teaspoon lemon juice
6. 1 unbaked pie crust
7. patience and time :) 

Steps:
To start off, mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Spoon into crust. While second crust is still in pan, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Bake for about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cool at least 2 hours.

*dried peaches work too!

I saw Abraham Lincoln's pecan pie recipe, it looked quite similar to Mary's. I think the North is trying to steal our recipes! Anyway here's the recipe:

To start off you must gather your ingredients:

1. 1 cup Dark Corn Syrup
2. 3 eggs
3. 1 cup granulated sugar
4. 2 tablespoons butter, melted
5. 1 teaspoon pure vanilla extract
6. 1–1/2 cups (6 ounces) coarsely chopped pecans
7. 1 (9-inch) unbaked deep-dish pie crust

Then mix the corn syrup, eggs, sugar butter, vanilla together in a bowl. Then stir in your pecans. Pour the mixture into the pie crust. Bake for 60-70 minutes. Let cool for at least 2 hours before serving. Enjoy!