Combine peaches, sugar, salt, egg, flour, butter and cinnamon. Pour this mixture into a prepared 6 1/2 x 10-inch rectangular dish or a 10-inch pie pan lined with pastry. Roll out second recipe for pastry and cut in strips and put on top of the pie. Bake at 400\u00b0 for about 30 minutes.
Combine juice, sugar, flour, salt and lemon.
Cook until thick; add butter.
Pour over cherries in an 8-inch pastry lined pie pan.
Cut strips of pie dough for twisted lattice top crust. Flute edge and trim. Bake in a 450\u00b0 oven for 10 minutes, then in a 350\u00b0 oven for 30 minutes. If fresh cherries are used, increase sugar to 1/2 cup.
reheat oven 400* Prebake pie crust or pie crusts if you make
Place huckleberries in sauce pan with sugar. Bring to a low boil. Add corn starch slurry and return to boil and thicken. Put in refrigerator to cool.
Mix cream cheese, powdered sugar and vanilla together. Fold in Cool Whip. Place mixture in pie shell. Top with cooled berry mixture. Serve.
lace one of the unbaked pie shells in a lightly oiled
astry for bottom crust in pie pan.
Pour in the
For Huckleberry Compote:
Place all ingredients
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.
--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.
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.
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.
o fit a 9-inch pie plate. Place bottom crust in
Mix all ingredients except for huckleberries and pie shell as you would a cake batter.
Spread huckleberries evenly over bottom of pie shell.
Pour batter over berries and bake at 450 degrees for 10 minutes.
Reduce heat to 350 degrees and bake for 30 minutes or until cake is done.
baking dish.
Combine huckleberry juice, 1/2 cup sugar
Bake sweet potatoes until tender, peel and mash.
Make sure all lumps are removed, straining if necessary.
Mix all ingredients together and pour into pie shell.
Bake in hot oven (400\u00b0) 50 minutes or until a silver knife inserted in filling 1-inch from edge of pie comes out clean.
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.
Wash and drain huckleberries.
Simmer together 1 cup huckleberries and 2/3 cup water for 3 minutes.
Blend and add to boiling mixture the sugar, cornstarch and 1/3 cup water; boil for 1 minute, stirring constantly.
Cool.
Save out 1/2 cup of choice huckleberries.
Put remaining 2 1/2 cups of huckleberries in pie shell.
Cover with cooked mixture and garnish with 1/2 cup of remaining huckleberries.
Refrigerate and serve with Cool Whip. Great with fresh huckleberries!
Use 9-inch deep dish pie pan.
Toss berries with melted butter or margarine, flour and sugar.
Mix until berries are coated. Fill pie crust with filling.
Top with crust and cut vents.
Bake at 400\u00b0 for 25 minutes or until berries boil out top and crust is brown.
Line the pie plate with the pastry, fill with the huckleberries, dredged with corn starch.
Sprinkle with the sugar and a pinch of salt.
Moisten the rim of the lower crust with cold water and place the upper crust on top.
Be sure to perforate the upper crust so that the steam may escape.
Pinch the edges of the two crusts together and flute.
Bake 30-45 minutes in a moderate (350\u00b0) oven until filling bubbles and top is lightly browned.
Keep an eye on it!