br>Roll out the Perfect Pie Dough on a well-floured
Mix
crushed graham crackers, butter and 1/4 cup sugar. Spread in
9-inch pie plate.
Beat cream cheese, 1/4 cup sugar and eggs. Pour over graham cracker mixture.
Bake at 350\u00b0 for 20 minutes; cool.
Pour can of pie filling over cooked mixture and chill. Serve with whipped cream.
Serves nine.
Bake your pie shells according to package directions
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
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.
Preheat Oven to 350 degrees and line 2 9\" Pie Pans with the crusts, refrigerate and reserve.
In a large mixing bowl, mix the next 6 ingredients with a large spoon until thoroughly combined (no electric mixers here, it'll ruin the rice).
Divide filling between 4 prepared pie crusts, sprinkle with cinnamon.
Bake about 45 minutes or until filling is set in the middle (no longer giggling).
Allow to cool completely before serving, this actually tastes best when refrigerated overnight.
Into a 9-inch pie plate, sift together the flour
First, bake the deep dish pie shells according to the instructions
(You will need 4 balls for this recipe. Refrigerate remaining balls.)
medium saucepan with 3/4 cup water, cover and bring
erries.
Pour filling into pie crust (don't poke the
n 8-inch double crust pie shell ready.
Sort, rinse
Mix graham crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. Set aside.
Beat sorbet and drink in medium freezer-safe bowl with electric mixer on low speed until well blended. Gently stir in whipped topping. Freeze 45 minutes or until mixture is thick enough to mound. Spoon into crust.
Freeze at least 4 hours or overnight until firm. Remove from freezer 15 minutes before serving. Let stand at room temperature to soften slightly. Serve topped with the berries. Store any leftover pie in freezer.
minutes. Form 1 1/4 cups into a disk and
n a frying pan for 4 mins. Remove from the pan
Mix berries with tapioca. Let set while making crust.
Add sugar to berry mixture and pour into unbaked pie crust.
Cover with second pie crust.
Bake at 425\u00b0 for 45 minutes or more.
Preheat the oven to 350 degrees F (175 degrees C). Press one crust into the bottom and up the sides of a 9 inch pie plate.
In a large bowl, stir together the sugar, vanilla, maple syrup, cardamom and cinnamon. Stir in blackberries carefully until evenly coated. Pour into the pie crust. Cover with the top crust, and seal the edges. Cut a few holes in the top to vent steam.
Bake for 45 to 50 minutes in the preheated oven, until the crust is golden brown.
ven to 375 degrees.
Pie crusts always have 2 in
to two equal disks about 4 or 5 inches (10-12
Mix sugar and cornstarch. Add berries and gently toss.
Line crust in pie pan. Put berry mixture in, top with remaining crust and crimp edges. cover edges with strips of foil.
Bake at 375\u00b0for 25 minutes. Remove foil from edges and bake 20-30 minutes more.