br>Roll out the Perfect Pie Dough on a well-floured
Mix
crushed graham crackers, butter and 1/4 cup sugar. Spread in
9-inch pie plate.
Beat cream cheese, 1/4 cup sugar and eggs. Pour over graham cracker mixture.
Bake at 350\u00b0 for 20 minutes; cool.
Pour can of pie filling over cooked mixture and chill. Serve with whipped cream.
Serves nine.
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.
First, bake the deep dish pie shells according to the instructions
Bake and cool pie shells according to directions on the pie shell packaging.
Bring soda and cornstarch to a boil, stirring constantly.
Remove from heat.
Add Jello and stir to dissolve.
Add berries to mixture and stir until all the berries are coated.
Fill pie shell and pour remaining juice over pie.
Refrigerate until pie is set, about 2 - 1/2 hours.
Top with conservative amount of Cool Whip if you like.
Allow all your frozen berries to dethaw in a
nroll into a 9-in. pie pan (if dough cracks, press
Into a 9-inch pie plate, sift together the flour
all (8\" across) ones called \"pie pumpkins\" are best.
Watery
erries.
Pour filling into pie crust (don't poke the
lace in a 9-inch pie plate; trim off excess pastry
ool.
To make the pie filling, mix the sour cream
Mix berries, sugar and cornstarch; pour into unbaked pie shell.
Top with crust.
Slit top crust and top with butter. Sprinkle with sugar.
Bake for 30 minutes at 350\u00b0.
Cool completely before slicing.
Any combination of berries can be used in this pie.
Just be sure to use frozen or fresh for both berries.
Combine all frozen fruit in a bowl and thaw in refrigerator overnight.
Prepare double crust pie crust.
Spray and flour pie pan.
Line pie pan with crust.
Mix thawed fruit and other ingredients to bottom pie crust.
Seal top crust to pie.
Slit the top of pie crust and brush with milk.
Sprinkle granulated sugar on top.
Bake on cookie sheet at 400\u00b0 for 15 minutes.
Reduce heat to 350\u00b0 for 30 minutes or until juice is bubbly.
Serve warm.
For berry parfaits, combine ice cream, berries and chocolate. Distribute between 6 (5.5 oz) silicone molds and freeze for 3 hours or overnight, until firm.
For raspberry coulis, combine raspberries and powdered sugar in a medium pan. Bring to a boil, stirring and mashing with a wooden spoon. Simmer for 1 min then strain and let cool.
To serve, remove parfaits from molds and transfer to serving plates. Drizzle with coulis and garnish with reserved raspberries and mint leaves.
Mix berries with tapioca. Let set while making crust.
Add sugar to berry mixture and pour into unbaked pie crust.
Cover with second pie crust.
Bake at 425\u00b0 for 45 minutes or more.
1/4 cup sugar, flour, pie filling, and almond extract. Set
Mix sugar and cornstarch. Add berries and gently toss.
Line crust in pie pan. Put berry mixture in, top with remaining crust and crimp edges. cover edges with strips of foil.
Bake at 375\u00b0for 25 minutes. Remove foil from edges and bake 20-30 minutes more.
Combine all ingredients in a 2-quart casserole.
Cook on High for 5 minutes; stir.
Reduce power setting to Medium and cook 8 minutes.
Stir well.
Let cool.
Freeze the berries you pick, but add another cup
of sugar.
You can double the recipe.
Two cups fresh berries equals about 10 ounce frozen package.
If doubling recipe, use 3-quart casserole.