Just Peachy

The peaches this season are fabulous. I was inspired at my local Farmer's Market to make a peach pie with a recipe I usually use for strawberry pie.
You do not cook the peaches, so this makes a cool, sweet summer pie.

1 pie crust (I use the Pillsbury pre-made crusts found in the dairy section)
peaches (4 - depends on the size)
1 cup water
3/4 cup sugar
3 TBS corn starch
dash or 2 of nutmeg (optional)
yellow dye (optional)

Bake the pie crust per direction on the box or make you own! Let it cool completely.
Cut up 1 cup of peaches and mash them up. Cook them in 1 cup of water until they boil. Boil for about 1 minute. Strain the pulp and save the juice.
Mix the sugar and corn starch together, add the nutmeg.
Add the sugar mixture to the peach juice and cook until thick. You can add a few drops of yellow food coloring if you wish.
Peal and slice the peaches, then layer them in the cooled pie crust. I usually do one layer of peaches. Next pour the peach gelatin over the the top and refrigerate until cool.
Serve with whipped cream or vanilla ice cream.

Beer can roasted chicken yummy!

Summer's not over yet and there's still plenty of time for grilling. If you have not tried this yummy dish I recommend it. You will need a stainless steel chicken roaster like the GrillPro which I got at the grocery store. This recipe is from the back of the box.

1 whole chicken 2-4 lbs
1 can of beer
poultry seasoning
2-3 cloves of garlic
fresh or dry rosemary
salt and pepper

Preheat the grill to medium heat.
rub the chicken with poultry seasoning and salt and pepper.
Pour 1/2cup of beer into measuring cup
place garlic and rosemary in the beer can
place chicken on the roaster.
place beer in the bottom of the roater tray and place on the grill.
Cook chicken 18-20 minutes per pound or until breast meat is 170 degrees.