Prepare a flaky 2 crust pie dough; line a 9-inch pan.
Peel and boil potatoes and onion until tender.
Drain salmon; pick over, removing gray skin and bones.
Drain potatoes and mash, adding butter and milk necessary to make a stiff consistency.
Add salmon, reserving 1/3 cup for the sauce.
Season with salt and pepper.
lling pin, roll out the pie dough into a large circle,
Mix dry ingredients in a large bowl; add apples to mix.
Add lemon juice and mix thoroughly.
Place pie dough in a 9-inch pan. Add apple mixture.
Drizzle molasses over top of apples.
Cut butter into small pieces and place over top.
Add top crust, making a few slits in top.
Bake at 425\u00b0 for 15 to 20 minutes, then cover edge of crust with foil to keep it from burning and continue baking for another 30 to 35 minutes or until crust is golden brown.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Heat oven to 425\u00b0.
Prepare pastry for 2-crust pie.
Stir together sugar, flour, nutmeg, cinnamon and salt.
Mix lightly with apples.
Pour into pastry lined pie pan.
Dot with butter. Cover with top crust and cut slits.
Seal and flute.
Bake 40 to 50 minutes or until crust is brown and juices bubble through slits.
Make pastry for 2-crust pie.
To peel tomatoes easily, immerse in boiling water until skins will slip off (about 3 minutes). Blend together the sugar, cinnamon, nutmeg, salt, flour and lemon juice in bowl.
Toss in green tomatoes.
Place in pastry lined 9-inch pie pan.
Adjust top crust and flute edges; cut vents. Bake in hot oven at 425\u00b0 for 50 to 60 minutes, until tomatoes are soft and crust is browned.
Prepare pastry for a 2-crust pie.
Line 9-inch pie pan with pastry.
Beat eggs slightly.
Add milk.
Mix together sugar, flour and nutmeg; add to egg mixture.
Mix in rhubarb.
Pour into pastry-lined pie pan.
Dot with butter.
Cover with top crust. Bake in a 400\u00b0 oven about 50 to 60 minutes.
Prepare favorite pastry for 2 crust pie; line pie plate.
Fill with 3 cups fresh apricot halves.
Combine 1 cup sugar, 3 tablespoons flour and 1/4 teaspoon nutmeg; sprinkle over apricots. Drizzle 1 tablespoon lemon juice over fruit and dot with 1 tablespoon butter.
Adjust top crust, cutting slits for escape of steam.
Bake at 425\u00b0 for 25 to 30 minutes.
To prepare squash, peel, scoop out the center and slice like apples.
Cover with cold water and bring to a boil.
Remove from heat and let stand 5 minutes.
Drain.
Add remaining ingredients and mix well.
Bake in the 2-crust pie shell at 450\u00b0 for 15 minutes, then at 300\u00b0 for 45 to 60 minutes.
he bottom of the prepared crust with more sliced bananas and
Mix onions with meat. Add carrots and diced to potatoes. Salt and pepper and mix in a large bowl.
Prepare bottom crust (pie dough) in a deep dish pie pan. Pour meat and potato mixture into shell.
Place 4 pats of butter on top and cover with top crust. DO NOT cut holes in top of crust. Seal crusts well.
Bake in 375 degree oven on middle rack for 1 hour. Watch that crusts do not burn. Serve with gravy or ketchup.
Prepare pastry for 2 crust pie shell, using your favorite recipe for pie shells.
Roll
se a 2 crust pie shell you can or use what the recipe calls
olenta thickens. Stir in 1/2 the Parmesan.
Meanwhile, boil
Heat 1/4 cup olive oil in a large skillet.
Saute first 6 ingredients over medium heat until onion is translucent.
Add tofu and herbs; cook 2 minutes more.
Add salt, pepper and Parmesan. Place vegetable mixture in deep pie dish; add gravy until it reaches the top of veggie mixture.
Cover with rolled pie dough; prick the crust.
Bake at 350\u00b0 for 35 to 45 minutes until crust is golden brown.
ch) lollypop sticks, 2 1/2-inch round cookie cutter
Grease an 8 inch pie dish. Roll pie dough out into a 12
ngredients: potatoes, meat preparation, small dough squares.
End with a
Combine raisins, sugar, flour, vinegar, butter and salt in boiling water.
Roll pie dough and spread bottom crust with margarine; add raisin mixture.
Wet edges of crust with water. Place top crust on top of filling and seal down good.
Bake in hot oven at 425\u00b0 for 15 minutes, then lower heat and bake until brown.
Marmite, Worcestershire sauce and 2 t. of flour.
Add