Preheat oven to 350 degrees.
Place berries into the pie shell.
Beat the 2 eggs together, then add the sour cream, 1 cup of sugar, 1/3 cup of flour. Pour over the berries.
Combine the butter, 1/2 cup of sugar, and the 1/2 cup of flour to make a crumble topping. Sprinkle crumble onto the top of the pie.
Bake for 50-55 minutes.
Beat eggs slightly.
Add sugar, salt and vanilla.
Add milk while stirring constantly.
Sprinkle nutmeg over pie after filling crusts.
Bake at 400\u00b0 for 30 minutes.
Do not overbake.
You may add 3/4 to 1 cup coconut to recipe for Coconut Custard Pie.
Pie is done when jiggled and center appears firm, but soft.
Cook blackberries; add sugar and stir.
Add margarine and stir.
Mix 1/2 cup milk and flour, stirring until the mixture is not lumpy.
Combine blackberries and flour mixture and cook until done.
Pour mixture into pie shell.
Let cool, then top with 1 1/2 cups Cool Whip.
ottom and sides of two pie plates (not deep dish) with
Beat all ingredients together. Bake in unbaked pie shell like a custard pie until knife comes out clean (450\u00b0 for 10 minutes; reduce heat to 300\u00b0 and bake 50 minutes or until done).
Scald rhubarb in boiling water to cover.
Keep tightly covered and allow to stand several minutes before draining. Prepare mixture of eggs, flour, sugar and lemon juice.
Add drained rhubarb to this mixture, stirring gently to mix well. Pour into unbaked pie shell and bake as for any custard pie.
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.
Make a regular custard. Put the berries in crust to cover the bottom, at least a cup. Some berries take more sugar than others, just guess. Sprinkle 1/4 cup more sugar over them. Pour the custard over the berries. If you are using a juicy berry like blackberry, either stir a teaspoon of flour into the sugar or use a little less milk in the custard. Don't bake custard in as hot an oven as other pie.
dding strawberries.
Combine all custard ingredients except eggs and cook
rust into a 9 inch pie pan. In a medium bowl
Place 1/2 pie crust into pie plate.
Put the rhubarb
egrees C). Place rolled-out pie crust in a 9-inch
Set
pie crust out to thaw while mixing custard filling. Check to
Combine all ingredients, except jam.
Cook until thick.
Add jam and place in unbaked pie shell.
Preheat oven to 450\u00b0F.
Rinse cottage cheese and drain very well.
Mash cottage cheese into a mixing bowl.
Add cream, sugar, yolks of eggs, salt and butter; mix very well and add nutmeg.
Beat egg whites to stiff peaks.
Fold into cottage cheese mixture.
Line a pie plate or pudding dish with the piecrust.
Pour in the cheese custard.
Bake at 450F for ten minutes, reduce heat to 350F and bake for an additional 30 minutes.
Serve at once.
Beat cream cheese until fluffy.
Add sugar, salt, egg and lemon juice; mix until smooth.
Pour into pie crust.
Bake in preheated 350' preheated oven for 20 minutes.
Spread blackberry filling over cheese mixture.
Continue to bake at 400' for until 20 minutes until crust is golden brown.
cool.
eep 1-crust 9 inch pie (1 L).
Line a
Roll out pastry; line pan.
Scald milk over hot water, in top of double boiler, or on very low heat.
Beat eggs slightly.
Add sugar, salt, nutmeg and vanilla.
Add scalded milk slowly to egg mixture, stirring.
Pour custard into pastry-lined pan.
Bake at 425\u00b0 for ten minutes.
Reduce heat to 325\u00b0 and bake 25 minutes.
Chill 9-inch pie shell while making filling.
Blend eggs, sugar, salt, vanilla and almond extract.
Gradually stir in scalded milk. Pour into chilled unbaked pie shell.
Sprinkle with nutmeg.
Bake in hot oven (400\u00b0) for 25 to 30 minutes.
Pie is done when knife inserted comes out clean.
Remove from oven.
Cool 15 to 30 minutes.
Chill in refrigerator.