Make the best pie pastry recipe. Halve recipe to make one pie pastry. Heat oven to 375\u00b0. On a lightly floured work surface, roll out the dough and fit pastry into 9-inch pie pan and flute or crimp the edges.
Heat oven to 425\u00b0.
Make pie pastry (see following recipe). Mix 1/2 cup sugar, the brown sugar, flour, 1 teaspoon cinnamon, nutmeg and salt in a large bowl.
Add apples and lemon peel; toss until apples are coated with cinnamon mixture.
Turn into pastry-lined pie plate; dot with butter.
Prepare your favorite pie pastry recipe; roll it as thin as possible.
It does not have to look uniform.
Place on a cookie sheet; prick with a fork.
Brush with melted butter; sprinkle with sugar.
Tilt cookie sheet to side and tap on bottom to remove excess sugar.
Bake at 350\u00b0 until brown.
Cool, then break or cut into pieces.
Layer individual servings with freshly sliced, sweetened strawberries, peaches or your favorite fruit.
Top with whipped cream or a dairy topping.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a small bowl, combine the flour, salsa and chili sauce until blended; stir into skillet. Add the corn, chilies and brown sugar.
Transfer to a deep-dish 9-in. pie plate. Unroll pastry; place over filling. With a sharp knife, cut out a face to resemble a jack-o'lantern; flute edges. Beat egg and food coloring; brush over pastry.
Bake at 450 degrees for 9-11 minutes or until crust is golden brown and filling is bubbly.
10-inch deep-dish pie plate or use a medium
Heat oven to 425\u00b0.
Prepare 10-inch pie pastry; do not bake. In skillet, cook and stir ground beef until brown.
Drain; stir in salt, oregano, pepper, onion, crumbs, 1/2 cup tomato sauce and green pepper.
Pour into pastry-lined pie pan.
Spread cheese evenly over filling.
Cover edge with strips of aluminum foil to prevent excessive browning; remove it the last 15 minutes.
Bake for 30 minutes.
Stir remaining tomato and chili sauce and serve with pie.
repare a 9-inch glass pie plate.
For the filling
Melt margarine in large saucepan.
Add flour and stir until blended.
Add milk or chicken stock.
Stir with wire whisk and cook until thickened.
Add chicken and vegetables, salt, pepper and celery salt to taste.
Put into 9 x 13-inch baking pan.
Cover with pie pastry, bake at 400\u00b0 about 20 minutes, or until pastry is lightly browned.
Prepare pie pastry per your recipe.
Line a large deep dish pie plate (I use a paella pan) and roll out a top crust.
Beat the eggs; stir in Ricotta cheese, onion, parsley, Parmesan cheese and season liberally with salt and pepper.
Set aside.
Line pie plate with pastry.
Fry bacon until cooked; chop coarsely.
Put half of bacon into pastry shell.
Break eggs into pastry shell on top of bacon (eggs may be beaten).
Chop onion; put on top of eggs, along with remaining chopped bacon.
Cover with another pie pastry; glaze with a beaten egg.
Bake in a moderate oven until golden brown.
roth mixture.
Press one pie pastry into the bottom of a
umpkin, quarter 1-2 small pie pumpkins, de-stem, seed and
b>pie:
Prepare favorite pastry pie crust (ie Dad's Mazola No-Roll Pie/Pastry
Beat together ingredients, except pecans and pie pastry.
Mix in the pecans.
Pour into pastry lined pan. Bake until set and pastry is browned at 375\u00b0 for 40 to 50 minutes.
baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
egrees.
Fit the prepared pie pastry into a 9-inch glass
Fit rolled out pie pastry into two 9-inch pie plates; trim edges, crimp/flute as desired.
Preheat oven to 350\u00b0.
In a big bowl, beat the melted margarine, sugar, eggs, flour, salt, vanilla, and corn syrup.
Beat well, then stir in the milk.
Spread 1 cup of nuts in each uncooked 9-inch pie shell.
Pour the batter over the nuts; bake for 30-40 minutes (tent pie crust edges with foil, if start to get too brown).
ith 1 rolled-out pie pastry.
Put peaches in a
In saucepan, melt butter and then mix flour, salt and pepper. Cook over low heat until mixture is smooth and bubbly.
Stir in cream and broth.
Boil 1 minute.
Add chicken and vegetables. Pour into unbaked pie shell and top with unbaked pie pastry. Bake at 425\u00b0 for 35 to 40 minutes until brown.
You may use leftover turkey instead of chicken if you want.
For pie pastry into a 9-inch glass pie plate, flute edges and chill