I don’t know why I didn’t photograph it, or if the photo simply didn’t “take”, but Carol (previously of CT on a Budget now on Facebook for those of you missing her blog like I was) has been encouraging us to make sure we don’t let any leftovers go to waste. Always a good frugal practice!!!!
After all the holiday indulgences we were craving some simple food and I made a pot of beef stew. Of course we had leftovers. I decided to turn the leftovers into a pot pie, which is missing from my saved photos. Since I was going to dirty the food processor anyway to make pie dough and have the oven going, I thought I may as well have it all do double duty. I made enough dough for three pie shells — double for the pot pie and single for this peach pie. I cooked the pot pie at the lower temperature that the peach pie calls for (only about 50 degrees lower than I would normally cook the pot pie anyway) and just increased the time.
I used not only the beef stew, but all the ingredients came from items I already had on hand including using canned peaches for the pie. I reduced the sugar content and made both dishes gluten free. The bonus, my husband absolutely loves peach pie, and he was a happy camper!
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