#MEwx Hot 'n muggy again today with Peach Almond Custard Pie

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Good morning Augusta.

I’ve put up a new Ambient WS 5000 weather station where you can view it’s real time readings online here.

This morning we have mostly sunny skies with highs in the mid 80s. Winds are light and variable.

Tonight we’ll have mostly clear conditions during evening hours, becoming partly cloudy. Lows in the mid 60s with light and variable winds.

The wind is North Northeast between 4.3 MPH and 8.5 MPH.

We received 0.03 Inches of rain here over the past 24 hours and that isn’t nearly enough to cure the drought.

The Relative pressure is 29.75, the Absolute pressure is 29.55 and rising with a weather graphic indicating bright sun and a cloud or two.

The outdoor temperature is 68.5°F, the dew point is 62.8°F, the heat index is 69.3°F and the humidity is 82%.

Visibility is 10.0 miles / 16.1 Kilometers with Hot, humid and sunny skies.

The current Solar Radiation reading is 379.6W/m2, the UV Index is 3  placing the average person at moderate risk, the moon is 29.8% illuminated, the moon phase is Waxing Crescent, sunrise is 5:29 AM, sunset is 8:03 PM, moonrise is 11:26 AM, Moonset is 10:52 PM and we’ll have 14 hours 32 minutes of daylight today.

The next full moon is August 11 and the next New Moon is August 27.

 

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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