ugh in two for double crust or double deep dish crust, one ball slightly
ill and bake, following individual recipe.
PIe: Pare, quarter, and
isks (or 2 for a double crust), wrap in plastic and refrigerate
n the preheated oven, until crust is lightly browned and filling
Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.
Line a large baking dish with pie crust, with enough left for a top on cobbler.
Prick crust.
Pour peaches with juice and sugar in crust, mix gently.
Crush crackers not real fine, add to peaches.
Cut butter into small pieces; add to peaches.
Leave this juicy.
Top with crust and dot with more butter and sprinkle with sugar.
Bake at 350\u00b0 until done, about 30 to 40 minutes.
op, and cut any extra crust off of the edge.
Combine peaches, sugar, flour and spices.
Set aside until syrup forms.
Bring peaches to a boil.
Cook 10 minutes or until tender.
Remove from heat and blend in almond extract and butter.
br>Roll half of the Double Crust Pastry to 1/8 inch
Recipe says make enough pastry dough for a 9 inch double crust pie then
).
Unroll 1 pie crust on a work surface; brush
o-stick cooking spray. Prepare recipe for double crust pie. Divide in half
tirring occasionally.
Prepare pie crust and preheat oven to 475
astry lattice style and top cobbler.
Brush with milk, sprinkle
Combine all ingredients with exception of the apples.
Place 1/2 apples in 10-inch deep dish pie plate or 9 x 13-inch casserole which may or may not be lined with a bottom crust.
Sprinkle with 1/2 of the sugar mixture, top with remaining apples, then the remaining sugar mixture.
Dot with butter.
Add top crust and dot with butter.
Make slits in crust to allow steam to escape.
Bake at 425\u00b0 for 40 to 50 minutes.
Preheat oven to 350 degrees.
While oven starts to preheat, place butter (or margarine) in an 8\"x8\" pan, and place in oven to melt butter.
In a mixing bowl, combine flour, baking powder, 3/4 cup sugar and milk- Mix well to combine.
Remove pan from oven and pour batter mixture on top of melted butter-*DO NOT MIX TOGETHER!*.
In a small saucepan, heat fruit and 1/2 cup sugar until warmed and gently spoon fruit mixture over batter.
Bake for 35 minutes or until crust is golden brown.
Grate and reserve peel from both lemons.
Pare, removing the white membrane.
Slice lemons paper thin, then quarter.
Place lemons in a glass bowl with the grated peel, sugar and salt.
Toss lightly and let set.
Preheat oven to 425 degrees.
Prepare pastry and line your pie plate.
Beat eggs to foamy.
Pour eggs over lemon/sugar mixture and mix well.
Pour into prepared pie plate, top, flute edges.
Brush with water and dust with sugar.
Cover edges with foil (remove the last 15 minutes of baking).
Bake for 40-45 ...
Peel and slice potatoes.
Cover with water.
Add lemon juice and cook about 10 minutes.
Remove potatoes from water.
Mix potato water and other ingredients; bring to a boil.
Alternate potatoes and pastry in casserole dish.
Pour boiling mixture over potatoes. Add top crust and brush with melted butter and sprinkle with sugar. Bake at 350\u00b0 for 30 minutes or until done.
Preheat oven to 350 degrees F (175 degrees C).
Mix sugar, flour, nutmeg, and cinnamon together in a bowl.
Pour peaches into the bottom of a glass 9x13-inch baking dish. Sprinkle sugar mixture over peaches and mix well. Scatter 1/2 of the butter chunks over the peach mixture. Arrange pastry strips over peach mixture in a crisscross or striped pattern. Scatter remaining butter chunks over pie pastry.
Bake in the preheated oven until crust is golden brown and crisp, 30 to 40 minutes.
Prepare pie pastry per your recipe.
Line a large deep dish pie plate (I use a paella pan) and roll out a top crust.
Beat the eggs; stir in Ricotta cheese, onion, parsley, Parmesan cheese and season liberally with salt and pepper.
Set aside.