#MEwx mild temps, clouds and Peach Custard Almond Pie

Good Morning Augusta

This morning we have patchy fog during morning hours, then partly sunny. Highs in the lower 60s with light and variable winds.

Tonight we'll have partly cloudy conditions with lows in the mid 40s. Winds will be light and variable.

The readings from my weather instruments are: 

Our outdoor temperature is 47.5°F, the humidity is 99%, the Dew point is 47.3°F with a wind chill of 47.5°F.

The wind direction is Northwest between 2.7 MPH and 4.9 MPH.

The Relative pressure is 30.12, the Absolute pressure is 29.92 and struggling to rise with a weather graphic indicating clouds and sun.

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 overcast skies.

The UV rating is  0 out of 16, The moon is 88.8% illuminated, the moon phase is waning gibbous, Sunrise is 6:42 am↑ 96° East, Sunset is 6:11 pm↑ 264° West, Moonrise is 8:11 pm↑ 65° Northeast, Moonset is 10:11 am↑ 293° Northwest and we'll have 11 hours 29 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