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.
inutes. Press one of the pie crusts into the bottom and
nd a sawing motion works best - a smooth knife is
Combine first five ingredients in mixing bowl and mix. (This recipe works just as well with frozen berries as it does fresh.).
Line a 9 inch pie plate with bottom crust.
Pour mixture into bottom pie crust. Dot with butter and cover with top crust. Cut holes in top crust to vent. Cover crust edges with pie ring or foil.
Bake at 375 for 25 minutes. Remove foil and continue to bake for about 15 minutes or until golden brown.
o fit a 9 inch pie plate. Place bottom crust in
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine sugar, flour and salt. Stir in gooseberries and sour cream. Stir well.
Pour mixture into pie shell and then cover with second pie shell. Cut slits in top crust to allow for ventilation. Bake in preheated oven for 45 to 50 minutes.
ottom of a 9-inch pie plate with prepared pastry & pour
inutes or more.
Prepare pie crust of your choice.
ough to a 9-inch pie pan, letting it fall into
For The Pie Dough:
Process 1 1/
ircle. Put into 9 inch pie dish. Roll other half of
The best pie recipe is on the can of Libby's pumpkin.
Combine berries, tapioca and sugar. Pour into pie shell.
Dot with butter, if desired. Cover with top pie shell.
Bake at 425\u00b0 for 15 minutes. Reduce heat to 350\u00b0 and continue to bake until brown, about 45 minutes.
Roll out half of pastry for bottom crust.
Line a 9-inch pie plate.
Crush 1/2 cup of the berries.
Combine with sugar, tapioca and salt.
Cook and stir until thickened and bubbly.
Add remaining berries.
Pour into pastry shell; dot with butter or margarine.
Roll out remaining pastry; adjust top crust.
Seal and flute edges; cut slits for steam to escape.
Bake in 400\u00b0 oven for 30 to 40 minutes or until browned.
Serve pie warm.
Mix all ingredients, except pie crusts.
Let stand for 15 minutes.
Pour into 1 pie crust; top with the remaining crust.
Pinch and seal edges.
Bake at 350\u00b0F for 30 minutes.
1. Mix the first 6 ingredients and pour into pie shell.
2. Dot with butter or margarine; add top pie pastry.
3. Bake at 300\u00b0F until crust is golden brown, about an hour as ovens vary.
4. Make Caramel Icing by melting 1/4 cup butter or margarine in a saucepan.
5. Add 1/2 cup brown sugar; bring to boil and stir for 1 minute.
6. Cool slightly.
7. Add 1/4 cup milk and beat until smooth.
8. Add 2 cups powdered sugar and beat until smooth.
9. Pour over top of pie and let cool.
smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn
In a large bowl mix all ingredients except butter and set aside.
Make pastry.
Roll half the pastry and line a 9-inch pie pan.
Fill shell with berry mixture.
Dot with butter, cut into small pieces.
Roll out remaining pastry, moisten edges of lower crust, lay top crust on and seal.
Prick small holes all over crust and sprinkle with sugar.
Bake in preheated 425\u00b0 oven 35 to 40 minutes.
If crust browns too quickly, cover loosely with foil.
Wash some gooseberries and put some sugar on them.
Boil them on the stove.
Rol out a crust and put it in a pie plate.
Put the berries in the crust and fold over the ends.
Dot with butter and sprinkle with sugar.
Bake in a 450\u00b0 oven until done.
Serves 6 to 8.
Put some ice cream on top and you'll swallow your tongue, honey!