#MEwx hot, muggy and baked peach custard almond pie

Good morning Augusta

This morning we have partly sunny skies with showers likely and a chance of thunderstorms during afternoon hours. Some thunderstorms may produce gusty winds and heavy rainfall this afternoon. Highs will be in the lower 80s with light and variable winds.

Tonight we'll have mostly cloudy skies with showers likely and a chance of thunderstorms during evening hours. Some thunderstorms may produce gusty winds and heavy rainfall in the evening. Humid with lows in the lower 60s. Light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 74.3°F, the humidity is 76% and the dew point is 66.6°F.

The wind direction is Northwest between 0.0 MPH and 0.3 MPH.

The Relative pressure is 29.68, the Absolute pressure is 29.48 and rising with a weather graphic indicating sun/clouds.

Visibility is 10.0 miles / 16.1 kilometers with hot 'n hazey skies.

The UV rating is  0 out of 16, The moon is 45.3% illuminated, the moon phase is Waning Crescent, Sunrise is 5:07 am↑ 58° Northeast, Sunset is 8:21 pm↑ 302° Northwest,

Moonrise is 12:29 am↑ 84° East, Moonset is 1:37 pm↑ 280° West and we'll have 15 hours 14 minutes of daylight today.  

We didn't receive any rain  here over the past 24 hours.

BAKED PEACH CUSTARD ALMOND PIE

8 servings

1 Pillsbury refrigerated unbaked 9-inch piecrust

3 cups (6 medium) peeled and sliced fresh peaches

½ cup Splenda Granular

6 tbsp all-purpose flour

½ tsp ground nutmeg

2/3 Nonfat dry milk powder

1 cup water

¼ cup sliced blanched almonds

Preheat oven to 350 degrees.  Place piecrust in a 9-inch pie plate.  Flute edges and prick bottom and sides with tines of a fork.  Bake 9 to 11 minutes or until lightly browned.  Place pie plate on a wire rack and allow to cool completely.  Evenly arrange peaches in piecrust.  In a small bowl, combine Splenda, flour, nutmeg, and dry milk powder.  Add water.  Mix well to combine.  Spread mixture evenly over peaches.  Sprinkle almonds evenly over top.  Bake for 50 to 60 minutes or until filling is set.  Place pie plate on a wire rack and allow to cool completely.  Cut into 8 servings.

Exchanges:  1 starch/carbohydrate   1 fruit   1 fat

225 calories   9 gm fat   4 gm protein  32 gm carbohydrate   135 sodium  87 mg calcium   2 gm fiber