inutes. Press one of the pie crusts into the bottom and
ottom of a 9-inch pie plate with prepared pastry & pour
9 inch oven-proof pie dish by spraying with some
o fit a 9 inch pie plate. Place bottom crust in
1. Mix the first 6 ingredients and pour into pie shell.
2. Dot with butter or margarine; add top pie pastry.
3. Bake at 300\u00b0F until crust is golden brown, about an hour as ovens vary.
4. Make Caramel Icing by melting 1/4 cup butter or margarine in a saucepan.
5. Add 1/2 cup brown sugar; bring to boil and stir for 1 minute.
6. Cool slightly.
7. Add 1/4 cup milk and beat until smooth.
8. Add 2 cups powdered sugar and beat until smooth.
9. Pour over top of pie and let cool.
Combine berries, tapioca and sugar. Pour into pie shell.
Dot with butter, if desired. Cover with top pie shell.
Bake at 425\u00b0 for 15 minutes. Reduce heat to 350\u00b0 and continue to bake until brown, about 45 minutes.
Roll out half of pastry for bottom crust.
Line a 9-inch pie plate.
Crush 1/2 cup of the berries.
Combine with sugar, tapioca and salt.
Cook and stir until thickened and bubbly.
Add remaining berries.
Pour into pastry shell; dot with butter or margarine.
Roll out remaining pastry; adjust top crust.
Seal and flute edges; cut slits for steam to escape.
Bake in 400\u00b0 oven for 30 to 40 minutes or until browned.
Serve pie warm.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine sugar, flour and salt. Stir in gooseberries and sour cream. Stir well.
Pour mixture into pie shell and then cover with second pie shell. Cut slits in top crust to allow for ventilation. Bake in preheated oven for 45 to 50 minutes.
Mix all ingredients, except pie crusts.
Let stand for 15 minutes.
Pour into 1 pie crust; top with the remaining crust.
Pinch and seal edges.
Bake at 350\u00b0F for 30 minutes.
Combine ingredients and pour into pie crust and put top crust on.
Bake 40 to 50 minutes at 325\u00b0.
In a large bowl mix all ingredients except butter and set aside.
Make pastry.
Roll half the pastry and line a 9-inch pie pan.
Fill shell with berry mixture.
Dot with butter, cut into small pieces.
Roll out remaining pastry, moisten edges of lower crust, lay top crust on and seal.
Prick small holes all over crust and sprinkle with sugar.
Bake in preheated 425\u00b0 oven 35 to 40 minutes.
If crust browns too quickly, cover loosely with foil.
Measure 1/2 cup berries and mash.
Mix together the sugar and cornstarch and stir into mashed berries.
Cook until clear and bubbling, about 1 minute.
It will be thick.
Allow to cool and add to remaining 2 1/2 cups of whole berries.
Put into pie shell. Bake at 400\u00b0 for 45 minutes.
Wash some gooseberries and put some sugar on them.
Boil them on the stove.
Rol out a crust and put it in a pie plate.
Put the berries in the crust and fold over the ends.
Dot with butter and sprinkle with sugar.
Bake in a 450\u00b0 oven until done.
Serves 6 to 8.
Put some ice cream on top and you'll swallow your tongue, honey!
Clean the berries and put into a saucepan with 2- 3 Tbsp of water and cook just until the berries begin to burst.
Cool them, then add flour and sugar that has been sifted tog.
Put into prepared crust and dot with butter.
Cover with top crust of pie, crimping the edges together so that the juice will not leak out.
Bake at 425 degF for 15 minutes, then reduce the heat to 350 degF and bake for about 30 minutes longer.
han the size of your pie pan. Remove top piece of
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
ntil smooth.
Pour into pie shell.
Sprinkle coconut and
wo 8- or 9-inch pie plates on the counter.
ogether and stir into the gooseberry mixture.
Set the oven