pray the inside of a pie iron with cooking spray, and place
ach slice into the individual pie-irons, buttered-side down.
ach side of pie iron with buttered side against iron. put spoonful of
Make 2 double pie crust recipes.
Line an oblong shallow
arcoal grill or use campfire coals. Lay the pie iron in the coals
lace one of the unbaked pie shells in a lightly oiled
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
Spray the pudgy pie pan with nonstick cooking spray. Evenly spread one side of each slice of bread with softened butter. Lay a slice of bread, butter side down, into the toaster. Spoon on pie filling, top with raisins and second slice of bread, butter side up.
Close up toaster, and cook over a hot campfire, turning occasionally, until the pie is hot and golden brown, about 4 minutes.
utter in a large cast iron skillet.
Add the onions
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
Butter a slice of bread; place on pie iron, buttered side against iron.
Add pie mixture (2 or 3 tablespoons) to center of bread.
Butter second piece of bread and place on iron, buttered side to iron.
Close and lock iron.
Cook on open fire until brown.
Remove from iron; sprinkle with sugar and allow to cool. Be careful to check pie mix, as it becomes very hot and requires extra cooling.
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Leave oven on from baking pie shells. Whisk together the 1-
9 inch oven-proof pie dish by spraying with some
Mix water, lemon juice, 36 packets Equal sweetener and cornstarch in medium saucepan.
Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute.
Beat eggs, 2 egg whites and lemon peel in small bowl; stir in about 1/2 of the hot cornstarch mixture.
Stir egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute.
Remove from heat; add margarine, stirring until melted. Stir in food color.
Pour mixture into baked pie shell.
The pie crust is the pre made
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.
br>In iron skillet, melt 2 tablespoons butter.
Pour pie filling
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Spray a hobo pie toaster with nonstick cooking spray. Evenly spread one side of each slice of bread with softened butter. Lay a slice of bread, butter side down, into the toaster. Spoon on pie filling, and top with second slice of bread, butter side up.
Close up toaster, and cook over a hot campfire, turning occasionally, until the pie is hot and golden brown, about 4 minutes.