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.
nto a 9-inch deepdish pie plate coated with cooking spray
ell --
pour in buttermilk.
turn into pie shell --
bake
he bottom of a pie plate with pie crust.
Mash sweet
Preheat oven to 450 degrees F (225 degrees C).
In a medium bowl, combine egg, raisins, sugar, buttermilk, and salt. Mix thoroughly. Pour mixture into pastry-lined 8 inch pie pan. Cover with second pastry circle. Seal edges and cut steam vents in top.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 35 to 40 minutes. Serve warm or cold.
Beat egg yolks, butter and sugar.
Add flour and buttermilk. Cook over low heat until thick, stirring constantly.
Add extract. Pour into baked pie shell.
Top with meringue and brown.
Bring pineapple and Jell-O to a boil until Jell-O dissolves. Cool, then add buttermilk.
Chill until consistency of unbeaten egg whites, then fold in Cool Whip.
Spoon into lightly oiled mold or long Pyrex dish and refrigerate until firm.
This
is easily made in a blender.
After blender mixes it for you, pour in pie shell on oven shelf.
Bake at 425\u00b0 for 10 minutes, then at 350\u00b0 for about 30 minutes or until filling is firm
and lightly browned on top.
Top usually cracks as it cools. Serves six.
Beat cream cheese until creamy; add lemonade and condensed milk; mix until well blended.
Fold together 3/4 of cream cheese mixture and 2/3 blueberry pie filling mixture.
Spread into crusts; chill.
Garnish with remaining cream cheese mixture and remaining pie filling.
Beat cream cheese, add lemonade and milk.
Fold in 3/4 of the blueberry pie filling.
Fold in 3/4 of the Cool Whip.
Pour into pie shells.
Chill.
Using 1/2 of the remaining Cool Whip, make a mound in center of pie.
Spoon on 1/2 of remaining pie fill. Repeat on second pie.
Chill.
Thaw pie crust; prick with fork and divide 1 cup chopped nuts into pie crust.
Bake crust until brown; set aside to cool.
In mixer, put softened cream cheese; add confectioners sugar and mix good.
Fold in Cool Whip and vanilla flavoring.
Put filling into crust and divide 1 can pie filling over each pie and refrigerate. You can use your favorite pie filling.
Beat the cream cheese until creamy.
Add lemonade and condensed milk.
Mix until well blended.
Fold in 3/4 of Cool Whip and 2/3 of pie filling.
Spread into cracker crusts.
Chill for 1 hour.
Garnish with reserved Cool Whip and pie filling.
Makes 2 pies.
Mix all ingredients, pour into uncooked deep pie crust. Bake 45 minutes at 325\u00b0. Double recipe for 3 pies.
od orange color. One 6\" pie pumpkin usually makes one 10
smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn
Beat cream cheese until creamy.
Add lemonade and condensed milk.
Mix well.
Fold in 3/4 of whipped topping and 2/3 of pie filling.
Spread into cracker crust.
Chill.
Garnish with whipped topping and remaining pie filling.
Makes two pies.
Beat cream cheese until creamy; add lemonade and milk.
Beat until well blended.
Fold in 3/4 of whipped cream and 2/3 of the pie filling.
Put in pie crusts.
Top with blueberries and whipped cream.
Set aside.
To Make Buttermilk Custard: In a large mixing
nto a 9-inch pie plate according to package directions.