Preheat oven to 350 degrees F (175 C).
Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside
Combine the apples, sugar, flour and cinnamon. Toss gently together and set aside.
Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Do not allow topping to get too dark.
cinnamon, flour, nutmeg (or apple pie spice), and salt; mix thoroughly
"flour\" the bottom of your pie dish.
Slowly add dates
If apples lack tartness, sprinkle with the 1 tablespoon lemon juice.
In mixing bowl, combine sugar, flour, cinnamon and nutmeg (for a very juicy pie, omit the flour).
Add sugar mixture to the sliced apples; toss to mix.
Fill pastry-lined pie plate with apple mixture; dot with butter or margarine.
Cut slits in top crust for escape of steam; place pastry atop filling.
Seal and flute edge.
Sprinkle some sugar atop, if desired.
Refrigerate pie shell until ready to use.<
ixture into a 9 inch pie pan, spreading the dough evenly
Combine all ingredients except egg.
Spoon all into 1 pie crust.
Top with other pie crust and crimp edges tightly.
Punch top of pie with fork.
Brush top of pie with beaten egg to brown. Cook at 375\u00b0 for 40 to 45 minutes.
Serves 6 to 8.
o 400\u00b0F
Mix all of the filling ingredients except
Mix all ingredients, except pie crusts.
Put one 9-inch pie crust in bottom of a 9-inch pie plate.
Mix all other ingredients and pour into crust.
Place the other 9-inch pie crust on top. Crimp edges to seal. Cut slits in pie crust .
Bake at 350\u00b0 for 40 minutes.
Cool for 10 minutes.
Unfold pie
crust
and\tplace in a large Corning baking dish. In\ta
bowl,
tear meat into chunks. Add Veg-All, mushrooms, onion soup and celery soup.
Mix all. Add to pie crust. Top with other pie crust. Bake at 400\u00b0 for 30 minutes or until golden brown.
Combine all ingredients, except pie shells.
Pour into unbaked pie shell.
Put other pie shell over the top and seal.
Bake at 400\u00b0 for 45 to 50 minutes.
Pour cooked chicken and Veg-All in a pie shell.
Spread sour cream on top of that, then cover with cream of chicken soup. Shake a little Worcestershire on top.
Put other pie shell on top. Slash top a couple of times with knife and dot top of pie shell with butter or margarine.
Bake at 350\u00b0 for 45 minutes.
If apples lack tartness, sprinkle with the 1 tablespoon lemon juice.
In mixing bowl, combine sugar, flour, cinnamon and nutmeg (for a very juicy pie, omit the flour).
Add sugar mixture to the sliced apples; toss to mix.
Fill pastry-lined pie plate with apple mixture; dot with butter or margarine.
Cut slits in top crust for escape of steam; place pastry atop filling.
Seal and flute edge.
Sprinkle some sugar atop, if desired.
Combine all ingredients.
Spoon into prepared pie crust. Cover with top crust; crimp edges to seal.
Slit top.
Bake at 375\u00b0 for 40 minutes.
Cool 10 to 15 minutes before serving.
Combine first 6 ingredients.
Spoon into a prepared pie crust. Cover with top crust.
Crimp edges to seal.
Slit top crust and brush with egg, if desired.
Bake at 375\u00b0 for 40 minutes.
Cool 10 minutes.
Feeds 4 to 6 persons.
egetables.
Pour into unbaked pie shell.
Cover filling with
hocolate ice cream all around the edge of pie.
Place a
9-inch deep dish pie plate (Pyrex is recommended).
9-inch deep dish pie plate with vegetable spray.
br>Line a 9\" pie plate with pie crust.
Pour the