o fit a 9-inch pie plate. Place bottom crust in
br>pour into the bottom pie shell as it sets in
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.
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.
astry for bottom crust in pie pan.
Pour in the
00\u00b0F Spray 9-inch pie plate with non-stick spray
o 9-inch-diameter glass pie dish; trim dough overhang to
190 degrees C). Press 1 pie crust pastry into the bottom
n the bottom of the pie dish and allow it to
Mix all ingredients except for huckleberries and pie shell as you would a cake batter.
Spread huckleberries evenly over bottom of pie shell.
Pour batter over berries and bake at 450 degrees for 10 minutes.
Reduce heat to 350 degrees and bake for 30 minutes or until cake is done.
Wash and drain huckleberries.
Simmer together 1 cup huckleberries and 2/3 cup water for 3 minutes.
Blend and add to boiling mixture the sugar, cornstarch and 1/3 cup water; boil for 1 minute, stirring constantly.
Cool.
Save out 1/2 cup of choice huckleberries.
Put remaining 2 1/2 cups of huckleberries in pie shell.
Cover with cooked mixture and garnish with 1/2 cup of remaining huckleberries.
Refrigerate and serve with Cool Whip. Great with fresh huckleberries!
Use 9-inch deep dish pie pan.
Toss berries with melted butter or margarine, flour and sugar.
Mix until berries are coated. Fill pie crust with filling.
Top with crust and cut vents.
Bake at 400\u00b0 for 25 minutes or until berries boil out top and crust is brown.
Line the pie plate with the pastry, fill with the huckleberries, dredged with corn starch.
Sprinkle with the sugar and a pinch of salt.
Moisten the rim of the lower crust with cold water and place the upper crust on top.
Be sure to perforate the upper crust so that the steam may escape.
Pinch the edges of the two crusts together and flute.
Bake 30-45 minutes in a moderate (350\u00b0) oven until filling bubbles and top is lightly browned.
Keep an eye on it!
Preheat oven to 375\u00b0F.
Roll half of pastry out on floured surface and place in 9\" pie pan.
Measure ingredients into a two quart mixing bowl and mix well.
Pour into unbaked pie shell.
Roll out remaining pastry and cover the fruit mixture.
Crimp edges attractively and pierce all over with a fork to release the steam.
Place pie on a cookie sheet and bake for about one hour or until nicely browned.
od orange color. One 6\" pie pumpkin usually makes one 10
Mash 1 1/2 cups huckleberries with sugar in pot. Stir in water, cornstarch, lemon juice; cook on medium heat until sauce is thickened and semi-clear, about 10 minutes.
Place the remaining 2 1/2 cups huckleberries in pie crust. Pour sauce on top, stirring lightly to ensure thorough coating. Refrigerate until set, 2 to 4 hours.
Spread whipped topping over pie and serve.
pecans, cilantro, crumbled seaweed, and wild rice with a generous amount
smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn
Place
1 cup berries, sugar, water, cornstarch and lemon juice in sauce pan. Simmer 3 to 4 minutes until smooth and clear. Cool slightly.
Place 3 cups berries on cool pie crust. Add the cooked mixture. Cool and serve with
Cool Whip.
Place pie shell in a pie pan and preheat oven to