#MEwx Warm, sunny and Baked Peach Almond Custard Pie
This morning we have mostly sunny skies with highs in the upper 60s. Winds are light and variable.
Tonight we'll have partly cloudy conditions with lows around 40. Winds will remain light and variable.
The wind direction is West Northwest between 0.0 MPH and 0.2 MPH.
The Relative pressure is 30.11, the Absolute pressure is 29.91 and rising with a weather graphic indicating clouds and sun.
We didn't receive any measurable rain here over the past 24 hours.
our outdoor temperature is 46.8°F, the humidity is 99% and the dew point is 46.6°F.
Visibility is 10.0 miles / 16.1 kilometers with clear skies out there.
The UV rating is 1 out of 16, the moon is 5.7% illuminated, the moon phase is waxing crescent, sunrise is 6:45 am↑ 98° East, sunset is 6:06 pm↑ 262° West, Moonrise is 9:17 am↑ 111° Southeast, Moonset is 7:31 pm↑ 246° West and we'll have 11 hours 21
Minutes of daylight today.
Now this one is downright delicious!
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
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