uty aluminum foil.
Line pie plate, 9 x 1 1
Pare and slice apples.
Sift dry ingredients together (sugar, salt and flour) and mix with apples.
Line pie pan (8 3/4 inch round by 1 3/4 inch deep) with pie crust, fill with apple mixture. Dot with butter.
For top mix dry pie crust mix, slivers of butter and sugar to taste.
Bake in very hot oven at 450 degrees for 15 minutes, reduce temperature to moderate oven 350 degrees and bake 45 minutes longer.
o 400\u00b0.
Prepare pie crust mix as directed for one
Cook chicken and let cool.
Cut into bite sizes.
Place in 13 x 9-inch pan.
Add peas and carrots after drained.
Dice 4 potatoes over top.
Add onion flakes, salt and pepper to taste, garlic salt and tarragon flakes.
Mix cream of chicken soup, 1 can water and broth from chicken.
Place pie crust on top.
Put 1 stick margarine on top.
Bake at 375\u00b0 for 1 hour.
Combine pie crust mix with cold water; mix lightly with fork. Roll out half of dough on a floured board; fit into 8-inch pan. Break crackers into pastry lined pan.
Boil water, sugar and cream of tartar together for 15 minutes.
Stir in lemon juice and rind. Pour syrup over crackers.
Dot generously with butter and sprinkle with cinnamon.
Roll out remaining dough for top crust. Place over filling; trim edges, seal and flute.
Bake at 400\u00b0 for 20 to 30 minutes.
Beat milk and lime juice until smooth and thickened, fold in whipped topping.
Spoon into pie crust.
Cover and refrigerate for 1 hour to overnight.
Crust:
Prepare pie crust mix according to mix directions. Spread into 9 x 12-inch cake pan.
Lightly sprinkle with cinnamon-sugar mixture.
Bake empty for 10 to 15 minutes.
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.
Mix pie crust mix, powdered sugar and baking soda.
Stir in egg, water and vanilla until dough holds together.
Divide dough in half.
Roll each half 1/8-inch thick on floured surface.
Cut into desired shapes with cookie cutters.
Place on ungreased baking sheet.
Bake 6 to 8 minutes until edges are light brown in 350\u00b0 oven.
Remove from sheet.
Cool.
Decorate as desired.
Makes about 5 dozen.
*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
ne minute.
Allow refrigerated pie crust to come to room temperature
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.
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.
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!
r>pie tin with your favorite pie crust recipe, but make a latticed crust on