#MEwx Warm and sunny with Peach Crumb Pie

Good Morning Augusta

This morning we have partly sunny skies with highs in the mid 70s. Light Winds are light and variable, becoming west around 10 mph this afternoon.

Tonight we'll have partly cloudy conditions with lows in the lower 50s. Winds will be light and variable.

The readings from my weather instruments are: 

Our outdoor temperature is 57.4°F, the Humidity is 90%, the Dew Point is 51.3°F with a wind chill of  57.4°F.

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

The Relative pressure is 29.78, the Absolute pressure is 29.58 and rising with a weather graphic indicating sun and clouds.

If you want to see real-time instrument readings from my personal weather station click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers  with partly cloudy skies and some sun.

The UV rating is  1 out of 16, The moon is 54.4% illuminated, the moon phase is waxing gibbous, Sunrise is 6:29 am↑ 90° East, Sunset is 6:31 pm↑ 270° West, Moonrise is 2:57 pm↑ 126° Southeast, Moonset is 11:44 pm↑ 235° Southwest and we'll have 12 hours 03  minutes of daylight today.  

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

How about some Pie tonight?

PEACH CRUMB PIE

Serves:  8

1 unbaked 9-inch piecrust

2 16 oz. can peaches, packed in fruit juice, drained and 1 cup liquid reserved

¼ cup water

1 (4-serving) package sugar-free vanilla cook-and-serve pudding mix

1 (4-serving) package sugar-free lemon gelatin

¾ cup Bisquick reduced fat baking mix

2 tbsp. Splenda

2 tsp. light margarine

1 tbsp. chopped pecans

• Preheat oven to 375 degrees.
• Place piecrust in a 9-inch pie plate and flute edges.
• In a large saucepan, combine 1 cup peach liquid, ¼ cup water, vanilla dry pudding mix, and dry lemon gelatin.  Mix well to combine.
• Coarsely chop peaches.  Stir peaches into pudding mixture. 
• Cook over medium heat until mixture thickens and starts to boil, stirring often.  Spoon hot peach mixture into piecrust.
• In a medium bowl, combine ¾ cup baking mix, 2 tbsp. Splenda, and 2 tsp. light margarine.  Mix well using a fork until mixture becomes crumbly.  Stir in 1 tbsp. pecans.  Evenly sprinkle crumb mixture over peach filling
• Bake 50-55 minutes.
• Place pie plate on a wire rack and allow to cool completely.  Cut into 8 servings.

 

Exchanges:  1 starch, 1 fruit, 1 fat

Calories:  216; fat:  8 g; protein:  2 g; carbohydrate:  34g; sodium:  260 mg; calcium:  12 mg; fiber:  2 g