adding brown sugar and pumpkin pie spice to taste.
Roll
Carefully remove the pie from the aluminum tin and
oll out one of the pie crusts to 1/8-inch
br>Roll out the Perfect Pie Dough on a well-floured
Make 2 double pie crust recipes.
Line an oblong shallow
sugar, lemon juice and apple pie spice. Bring to a boil
Boil sugar-free Key Lime Pop and add to the dry Jell-O.
Stir until dissolved. Add 1 cup sour cream and whip until the sour cream is blended.
Put in refrigerator until set.
lace one of the unbaked pie shells in a lightly oiled
-inch double-crust pie.).
FOR THE POP-TARTS: Position a
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
wo 8- or 9-inch pie plates on the counter.
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
200 degrees C).
Roll pie crust out on a lightly
Roll out your extra pie crust about 1/4 inch
9 inch oven-proof pie dish by spraying with some
Pop the sweet taters in the
Mix water, lemon juice, 36 packets Equal sweetener and cornstarch in medium saucepan.
Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute.
Beat eggs, 2 egg whites and lemon peel in small bowl; stir in about 1/2 of the hot cornstarch mixture.
Stir egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute.
Remove from heat; add margarine, stirring until melted. Stir in food color.
Pour mixture into baked pie shell.
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.
Preheat oven to 350\u00b0.
Crumble 2 Pop Tarts and place on bottom of baking pan.
Add pie filling.
Top with remaining crumbled Pop Tarts and dot generously with butter.
Bake at 350\u00b0 until bubbly.