inutes or more.
Prepare pie crust of your choice.
br>Transfer to the prebaked pie shell.
Sprinkle with sun
ough to a 9-inch pie pan, letting it fall into
9 inch oven-proof pie dish by spraying with some
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.
od orange color. One 6\" pie pumpkin usually makes one 10
han the size of your pie pan. Remove top piece of
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
Combine butter, brown sugar and nuts in a saucepan; heat until butter and sugar are melted. Spread in bottom of pie shell. Bake at 450\u00b0 for 5 minutes or until bubbly; cool.
Prepare pie filling mix with 2 1/2 cups milk. Measure 1 cup; cover and chill thoroughly. Pour remaining filling into pie shell; chill. Prepare whipped topping mix as directed on package; blend 1 1/3 cups into measured pie filling. Spoon into pie shell; chill about 3 hours. Garnish with remaining whipped topping and pecans if desired.
venly blended. Pour into the pie shells.
Bake in preheated
Preheat oven to 425\u00b0.
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
Beat eggs in large bowl.
Stir in pumpkin, orange juice and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into pie shell.
Bake for 15 minutes.
Reduce temperature to 350\u00b0; bake for 40-50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
Top with whipped cream before serving for best results!
ntil smooth.
Pour into pie shell.
Sprinkle coconut and
Combine all ingredients, except pie shell.
Pour into shell. Let stand 5 minutes so nuts will rise.
Bake in a 350\u00b0 oven for 50 to 60 minutes or until knife blade inserted in center comes out clean.
(For Country Fair or holiday pie, turn nuts all right side up for better looking pie.)
Spread mincemeat evenly in bottom of pastry shell.
Prepare pumpkin pie filling, following label directions, but substitute the orangejuice and evaporated milk for the liquid called for; stir in peel.
Pour over mincemeat in shell.
Bake in a hot oven 400* for about 45 minutes or till knife inserted halfway between center and edge of filling comes out clean.
Cool, serve garnished with whipped cream.
Combine all ingredients and mix well.
Pour into pie shell and bake at 300\u00b0 for about 1 hour.
Yields one 8-inch pie.
Combine butter, brown sugar and nuts into saucepan; heat until butter and sugar melt.
Spread in bottom of pie shell.
Bake at 450\u00b0 for 5 minutes or until bubbly; cool.
Stir cream cheese until soft.
Add dry milk, sugar substitute and vanilla.
Blend in 1/2 cup whipped topping.
Spread evenly over bottom of crust.
In medium bowl, combine evaporated skim milk, canned pumpkin and pie spice.
Add dry pudding mix.
Mix well, using wire whisk.
Pour over cream cheese mixture.
Chill until set.
Top with whipped topping before serving.
Heat butter, brown sugar and nuts in saucepan until butter is melted. Spread in bottom of pie shell. Bake at 450\u00b0 for 5 minutes. Cool.
Fold together all
ingredients and pour into pie crust. Bake at 350\u00b0 for approximately 30 minutes.