Preheat oven 425F degrees.
Follow the recipe for basic pie crust but bake the crust for only 5 minutes.
Remove from oven.
Reduce oven to 400F degrees.
Line the bottom of pie crust with tomato slices.
Sprinkle on spices.
In bowl, mix mayonnaise and cheese.
Spread evenly over the tomato slices covering all the edges (like putting on iceing).
Bake for 35 minutes.
Serve at once while still hot and bubbling.
br>3.\tEither prepare a basic pie crust before leaving home or purchase
First, whip up your pie crust.
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Bake pie at 350\u00b0 for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
Pre-heat oven to 375 degrees.
Prepare basic pie crust and line a pie plate.
Set aside.
In a large glass bowl melt the butter in the microwave.
Mix together the eggs, buttermilk, sugar, vanilla and coconut.
Whisk egg mixture into the melted butter.
Pour into the unbaked pie crust.
Bake for 10 minutes at 375 degrees, reduce heat to 300 degrees and continue to bake for 35 minutes or until the middle is set.
Prepare and roll-out 1 Basic Pie Crust recipe.
Using a 3-inch
*MEAN CHEF's pie crust recipe is one of the best
he starter for your favorite recipe and reserve one cup for
Bake your favorite pie crust recipe or frozen pie crust.
Over medium heat on top of stove, add all ingredients and stir constantly until mixture coats the spoon.
(Mixture will be thick and stiffen as it cools in pie crust.)
Pour the mixture into the pie crust.
Top with meringue or Cool Whip.
(See Meringue recipe in this section.)
ice flour. Roll out the pie crust very very thin (about 6x12
Make and arrange pie crust.
Brown meats.
Drain excess fat. Add spices.
Mix well.
Add mashed potatoes to meat mixture until thick consistency.
Cover pie with pie crust.
Bake at 350\u00b0 until pie is golden brown.
Combine beef, bread crumbs, eggs, Worcestershire sauce, milk and salt in a large bowl.
Set aside.
Line a 9 x 5 x 3-inch pan with a pie crust, overlap the rim.
Spoon half of the meat mixture. Top with hard-cooked eggs.
Cover with the remaining meat mixture and pat smooth.
Place pie crust on top of meat, flute (pinch together) top and bottom crust.
Cut out a small circle in the center of the pastry.
Brush with egg yolk mixed with water. Bake at 350\u00b0
for 2 hours.
Chill.
Unmold and slice.
ne minute.
Allow refrigerated pie crust to come to room temperature
aurie's My No Roll Pie Crust Recipe #51537 51537 according to directions
If using a ready made pie crust that is fine but if not you need to make the pie crust first.
For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg.
Add eggs.
Beat lightly with a rotary beater or fork just until combined.
Gradually stir in evaporated milk and milk; mix well.
Place the pastry-lined pie plate on the oven rack.
Carefully pour filling into pastry shell.
To prevent overbrowning, cover edge of the pie with foil.
Bake in a 375 degree oven for 50 minutes.
Make and bake a basic pie crust.
r>pie tin with your favorite pie crust recipe, but make a latticed crust on
Preheat oven to 375 deg F.
Whisk eggs; add rest of ingredients.
Warm pie crust in oven until hot to touch, letting custard stand at room temperature.
Pour mixture into crust and bake till center of filling seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes.
Let cool completely on a rack before slicing!
Refrigerate for up to one day.
Serve cold, at room temp, or slightly warmed, with whipped fresh cream.
ENJOY!
Pare, core and slice the apples.
Line a 9-inch pie pan with a pie crust.
Place a layer of apples over the bottom.
Sprinkle with a mixture of the sugar, cinnamon and salt.
Add top sheet of pastry and cut slits into it to allow for escape of steam. Flute edges. Bake in a 425\u00b0 oven for about 50 minutes or until apples are tender and crust a golden brown.
Mix milk and pudding mix.
Beat until well blended, 1 or 2 minutes.
Let stand 5 minutes.
Fold in Cool Whip.
Stir 1 cup cookies and the chips or peanuts into pudding mixture.
Spoon into pie crust.
Sprinkle with remaining cookies.
Freeze until firm. Garnish with gumdrop flowers, if desired.