Combine together flour, eggs and sugar.
Blend in milk, butter and vanilla.
Bake in pie shell at 375\u00b0 for 35 to 45 minutes.
Mix flour with\tsugars.
Add
eggs,
milk
and vanilla. Mix well.
Add\tmargarine.
Pour
into\tunbaked
pie shell and bake in a 325\u00b0 oven
for 30 to 35 minutes.\tTop with ice cream or whipped cream.
Mix all ingredients and pour into an unbaked pastry shell. Bake at 325\u00b0 for 30 minutes or until center of pie is firm when shaken.
Combine first four ingredients.
Beat eggs, add milk, butter, vinegar and vanilla.
Blend both mixtures; pour into unbaked pie shell and bake about 45 minutes at 350\u00b0 or until set.
Blend mixture and pour into unbaked pie shell.
Bake 45 minutes at 320\u00b0.
Mix all ingredients and pour into unbaked pie shell.
Bake at 325\u00b0 for 30 minutes or until center of pie is firm when shaken.
Put sugar, flour, salt, vanilla and eggs in a bowl.
Beat well. Add milk and beat again.
Add melted butter and beat again. Bake in unbaked pie shells at 375\u00b0 for 45 minutes.
This will make three medium-size pies.
Cream butter and sugar together.
Add beaten eggs and other ingredients.
Do not beat at high speed.
Pour into two pie shells or 10 to 12 individual cheese tarts.
Mix well and flour in one 9-inch pie shell.
Bake at 320\u00b0 for 45 minutes.
Melt margarine; cream with sugar. Add eggs and other ingredients. Mix well. Pour into unbaked crusts and bake 40 minutes at 325\u00b0. Makes 2 pies.
Roll out bottom pie pastry on a lightly
he pie shell chills, make the filling. Combine the apples, brown sugar, lemon
Spread brown sugar in pie crust; sprinkle with flour.
Pour milk over it.
Dot with margarine.
Do not stir.
Sprinkle pie with cinnamon or allspice.
Bake at 350\u00b0 for 30 to 45 minutes until set.
Combine pumpkin, brown sugar, cinnamon, nutmeg and allspice. Add eggs and mix well.
Gradually add evaporated milk; blend thoroughly.
Pour into pie shell and bake in a 425\u00b0 oven for 15 minutes.
Reduce heat to 350\u00b0 and bake 35 to 45 minutes or until knife inserted in center comes out clean.
Cool.
Makes 6 to 8 servings.
Grease pie plate, peel and slice apples, layer in pie plate, sprinkle with cinnamon and sugar.
Dot with butter.
Mix 1/2 cup brown sugar, 1/2 cup butter and 1 cup flour.
Arrange this mixture in flattened dabs or crumble on top of apples.
Bake at 350\u00b0 for 30 minutes or until apples are soft.
In pie shell, stir in with your
In a bowl, combine sugar and cinnamon.
Stir to mix.
Add apples and toss to coat.
Dump apples in pie shell and shake gently to settle.
In the same bowl, combine butter, brown sugar, flour and salt.
Use a pastry cutter or 2 knives and cut mixture until resembles coarse corn meal.
Heap on top of apples in pie shell.
Bake at 325\u00b0 for 45 minutes.
In large mixing bowl, cream brown sugar and butter.
Add eggs; mix well.
Add pecans.
Pour mixture into unbaked pie crust.
Bake in a preheated oven at 350\u00b0 for 1 hour or until knife inserted near center comes out clean.
Combine brown sugar and flour.
Add syrup, lemon juice and butter; cook over low heat until sugar is dissolved, stirring constantly.
Cool slightly.
Arrange peaches in pastry lined 9-inch pie plate.
Pour brown sugar mixture over peaches.
Place lattice topping over peaches; flute edge.
Bake in hot oven (400\u00b0) for 35 minutes, or until done.
Mix together brown sugar, pumpkin pie spice, mustard powder, onion powder, and pepper in a bowl until well blended. Makes enough rub to cover one 3 to 5 pound ham. To be sure sugars form a crust, do not cover the ham during cooking. If not using immediately, store in an airtight tin.