Cook the apples according to directions, keep hot!
Preheat oven to 450. Roll out crust to about 1/8\" thickness.
Cut the crust using cookie cutters, (whatever shapes you like) and sprinkle with cinnamon sugar. Place on baking sheet and bake for about 5 to 7 minutes or until lightly browned. Cool on wire racks.
Combine the escalloped apples, caramel topping and sour cream in a medium bowl.
Serve warm with pie crust dippers.
YUMMY!
Fry bacon slowly until crisp.
Crumble and reserve.
Line pie pan with pie crust and cover it with mixed bacon and ham.
Combine eggs, milk, cheese and seasoning.
Pour over bacon and ham mixture.
Cover with top crust and bake at 400\u00b0 for 35 to 40 minutes until crust browns.
Stew chicken in water, parsley, salt and minced onion.
Cool. Cook in 3 cups chicken stock:
carrots, potatoes, celery and 1 tablespoon minced onion.
Drain vegetables and cool; reserve stock. Dissolve corn starch, salt and milk in broth.
Cook until thickened.
Cool.
Divide meat, broth and vegetables and fill pie shells.
Cover with pie crust.
Bake at 400\u00b0 for one hour.
he beef and cook, stirring with a wooden spoon to break
9-inch pie plate.
Line pie plate with pie crust. Line with parchment paper
iberally with corn starch or sweet rice flour. Roll out the pie crust
Preset oven to 350.
Crust: Place pie crust (store bought) in deep dish pie plate. Mix ginger snaps, powdered sugar, 1 cup pecans (crushed), 1/4 cup melted butter and pack into bottom of pie crust. Bake 10 min, cool 30 min.
Filling: Mix pumpkin and next six ingredients. Put pie plate on cookie sheet and bake 30 minutes. Sprinkle struesel and bake 40 - 45 min. Cover edges of pie crust towards end.
Line tart pan with pie crust making sure sides are high
nd cup sugar. Loosely cover with lid (or plastic wrap if
nd sides of the pan with pie crust, trimming to fit. Place pan
re cooking, make a double recipe of pie crust #171844, but reduce sugar
Roll out your pie dough, place in pan, trim
large pot and cover with water; bring to a boil
Preheat oven to 350F and line a pie plate with pie crust.
Stir sugar, jelly and butter together over low heat until sugar is dissolved.
Gradually add warm mixture to beaten eggs; add vanilla.
Add chopped pecans and pour into pie shell.
Bake for 30 minutes.
Cool before serving.
Make and arrange pie crust.
Brown meats.
Drain excess fat. Add spices.
Mix well.
Add mashed potatoes to meat mixture until thick consistency.
Cover pie with pie crust.
Bake at 350\u00b0 until pie is golden brown.
Cook quail until tender in enough water to cover them.
Salt water to taste. Save liquid. Remove all meat from bones; place in a greased 9 x 13-inch pan. Mix 4 tablespoons flour in 1/2 cup cold water. Add flour paste gradually to cool quail broth, stirring constantly. Cook mixture until thickened; pour over quail meat in pan. Add the drained peas. Roll out pie crust to cover top of pan. Dot with butter. Bake at 375\u00b0 until crust is golden brown.
Remove chicken from bones and break meat apart with your hands. Discard bones and skin but keep drippings.
In a large bowl combine chicken, drippings, soup, carrots ,peas, potatos, parsley, salt and pepper. May need to add water or chicken broth for more liquid. Stir to mix.
Pour chicken mixture into a 13 by 9 inch pan.
Cover with pie crust, make 6-8 vents in crust with a knife and bake at 350 for 40-50 minutes.
uart casserole dish and top with pie crust.
Cut 3 slits to
br>Cut in shortening with pastry cutter until mixture
Boil ham and water slowly in medium boiler for 20 to 25 minutes.
Add chopped eggs, pepper and flour.
Pour into pie pan and top with pie crust.
Dot top of crust with butter.
Bake at 450\u00b0 (232\u00b0C) until pie crust is brown.