BEST PANCAKE MIX: In large bowl,
over pastry in pie plate. Heap rhubarb over this mixture.
Put rhubarb in large bowl.
Mix sugar, flour and salt and pour over rhubarb.
Add beaten eggs; mix well and pour into a 9-inch crust.
Cover with vented top crust.
Bake at 450\u00b0 for 15 minutes, then at 350\u00b0 for 30 minutes or until brown and bubbly.
Best ever!
Transfer to a 9-inch pie plate; set aside.
2
FOR PIE CRUSTS (2 crusts).
Mix
Dissolve 5 ounces cinnamon red hots in 1 cup very hot water. Add 1 cup raisins and let stand while preparing rest of pie. Peel, core and slice apples. Mix sugar, nutmeg and allspice. Pour over sliced apples and mix well. Add cinnamon red hots/raisins mixture. Stir well and pour into 2 prepared pie crusts. Sprinkle 2 tablespoons flour over each pie filling. Cut 1 tablespoon margarine over each pie filling. Add top crust to each pie. Bake in preheated 400\u00b0 oven 40 to 50 minutes or until done. Makes 8 servings.
ILLING.
Pour into BAKED pie shell.
Top with remaining
In a large bowl, blend dry ingredients.
Add eggs and mix well.
Stir in rhubarb.
Place in unbaked pie shell and bake in a 350\u00b0 oven for 1 hour.
Soften butter and beat until fluffy.
Add sugar and cream. Then lemon juice and grated rind.
Add the syrup and the cornstarch, mixed with a little water.
Then add the rest of the water.
Last, beat the 4 egg whites until slightly stiff and fold into mixture.
Pour into unbaked pie shells.
Bake at 375\u00b0 until firm.
Makes 2 thick pies.
Mix flour and sugar.
Beat eggs slightly.
Add butter, salt-flour mixture, syrup and nuts.
Mix well and pour into pie shell.
Add 1/2 cup pecan halves to top.
Bake pie at 375\u00b0 for 10 minutes.
Reduce to 350\u00b0 for 50 minutes.
Good alone or with a big scoop of vanilla ice cream.
Mix sugar and cornstarch together in top of double boiler. Add water.
Combine egg yolks with juice and beat.
Add to sugar mixture and cook over boiling water for 25 minutes or until thick. Add lemon extract, butter and vinegar and stir thoroughly.
Pour into pie shell and let cool.
Cover with meringue and brown in oven.
Heat over to 425\u00b0.
Cream softened butter and sugar.
Add vanilla.
Beat one egg in at a time with a fork, but do not over beat.
Add meal, milk, and vinegar.
Stir until mixed in well, but do not beat hard.
Pour into unbaked pie shell.
Bake at 425\u00b0 for 10 minutes.
Reduce heat to 300\u00b0 and continue baking for 40-45 minutes.
Serves 8.
Mix eggs, sugar, Karo, flour and butter in a blender until thoroughly mixed.
Add the pecans and blend very quickly just to break up the pieces slightly.
Bake in prepared pie shell of your choice at 350\u00b0 until done.
Combine and stir over medium heat, stirring constantly until thickens and boils.
Put in baked pie shell.
In double boiler, combine cornstarch, sugar and water.
cook, stirring constantly, until mixture thickens.
Add salt, lemon juice and rind.
Continue cooking and stirring until mixture is blended.
Beat eggs (yolks) until lemon color.
Pour mixture over egg yolks, stirring constantly.
Return to hot water.
Cook 4 minutes.
Add butter.
Blend well.
Remove and let cool, then pour into pie shell.
Beat egg whites and 6 tablespoons sugar until peaks.
Spread over pie; bake 15 minutes at 325\u00b0.
nto a deep 9-inch pie shell, and let cool.
Mix all together. Boil 3 minutes. Let cool and then add 2 pints clean, fresh strawberries.
Pour into pie shell.
Chill several hours.
Then cover with 1 small Cool Whip.
Wash berries and drain completely on paper towel.
Mash 1 1/2 boxes of berries.
In separate bowl, combine sugar and cornstarch. Arrange the other 1 1/2 boxes of berries in pie shell; set aside. Combine mashed berries and sugar mixture in medium saucepan; bring to boil on high heat, stirring constantly.
Reduce heat to medium-low and continue to stir until thickened.
Pour over berries in shell and cool.
Top with Cool Whip.
Mix cornstarch, sugar and lemon juice in heavy saucepan.
(Can use double boiler.)
Add egg yolks, water, vinegar, butter and salt.
Cook until thick.
Cool.
Pour into a baked 9-inch pie shell.
Beat eggs; gradually add sugar, corn meal, vinegar and evaporated milk to mixture.
Stir in melted butter and vanilla. Cover bottom of pie crust with chocolate chips.
Pour mixture over chips and bake at 325\u00b0 for 1 hour.
Cool before cutting.