Mix Jiffy pie crust according to directions and separate into two balls of dough.
Roll out dough and place half the apples on one edge of each piece of dough.
Roll into logs.
Place log rolls into a baking dish or a 9 x 13-inch cake pan.
Cut through the rolls, making 2-inch sections.
Place them randomly in pan. (Don't worry about keeping it neat!)
Preheat oven to 450\u00b0F.
Cook apples in water to a soft pulp.
Add orange juice and rind, cinnamon, salt, and sugar; mix well together.
Cool.
Line a pie pan with pastry; fill with apple mixture and cover with top crust.
Crimp edges attractively and cut several slits in crust to allow steam to escape.
Bake at 450F for ten minutes; reduce heat to 350F and continue baking for 30 more minutes.
ten-inch pie pan and put the pie crust in it.
In skillet brown beef, onion, green pepper and mushrooms.
Add garlic powder and cheese.
Cook until cheese melts.
Mix 1 box of pie crust and put on top of cookie sheet.
Bake until light brown. Put beef mixture on top of pie crust.
Mix other box of pie crust and top beef mixture.
Place under broiler and bake until browned good.
Preheat oven to 425 degrees F (220 degrees C).
In a medium mixing bowl, combine flour, sugar, baking powder, and salt. Mix well, then add water, shortening, and egg. Mix on low speed until ingredients are combined, then beat on medium speed 2 minutes. Spread into pie pan.
In a medium bowl mix together pie filling, lemon juice, and apple pie spice. Spread over crust; do not stir.
Bake in preheated oven for 40 to 45 minutes, until crust is browned.
50 degrees. Place and fit pie crust in pie plate, cover with foil
00b0F. (Unless using the recipe's pie crust - see pie crust directions.).
Combine the
CRUST:.
In a large bowl,
Combine all ingredients except pie crust.
Pour into 9 x 13-inch pan.
Mix pie crust according to package directions.
Roll out to fit 9 x 13-inch pan.
Bake at 350\u00b0 for 1 to 1 1/2 hours until crust is golden brown.
with Pam.
Roll out pie crust & press into dish & up sides
In small mixer bowl, combine flour, baking powder, salt, sugar, egg, shortening and water; blend well and beat two minutes at medium speed.
Pour batter into deep 9\" pie pan.
Combine pie filling, lemon juice and apple pie spice and pour into center of batter.
Bake at 425\u00b0 for 45 to 50 minutes.
nd nutmeg; pour into crust-lined pie plate; dot with butter.
For crust: Whisk flour and salt in
Combine flour, sugar, egg, shortening and water; beat until smooth.
Spread in a deep dish pie plate.
Mix remaining ingredients together and spoon carefully in prepared pie plate. Do not mix.
Bake in preheated 425\u00b0 oven until crust is golden brown.
In small mixer bowl, combine flour, baking powder, salt, sugar, egg, Crisco and water; blend well.
Beat 2 minutes at medium speed.
Pour batter into a 9-inch pie pan.
Combine pie filling, lemon juice and spice.
Pour into center of batter.
Do not stir.
Bake at 425\u00b0 for 45 to 50 minutes, until crust is golden brown.
In small mixer bowl, combine flour, baking powder, salt, sugar, egg, shortening and water.
Blend well.
Beat 2 minutes at medium speed.
Pour batter into a 9 or 10-inch pie pan.
Combine water, sugar and spices, bring to a boil.
Pour into unbaked pie shell, in which the 12 saltine crackers have been broken up, then dot with butter.
Cover with top crust and bake 40 minutes at 375\u00b0.
In small mixing bowl, combine flour, baking powder, salt, sugar, egg, shortening and water.
Blend well.
Beat 2 minutes at medium speed.
Pour into pie pan.
Combine pie filling, lemon juice and spice.
Pour into center of batter; do not stir.
Bake at 425\u00b0 for 40 to 50 minutes.
Turn
pie
filling
into greased baking dish.
Sprinkle with cinnamon.
In
a bowl, mix together flour, sugar, baking powder and
salt
with
a\tfork.
Stir
in egg mixture (eggs, vanilla and butter) until crumbly.
Sprinkle over pie filling. Pour
melted butter over top.
Bake at 375\u00b0 for 30 minutes or until top is brown and crisp.
Preheat oven to 375\u00b0.
Fill pastry crust with sliced apples. Combine dry ingredients and put over apples.
Pour the light cream over the apples and other ingredients.
Bake 1 hour, covered with foil; uncover and bake 30 minutes more or until apples are tender.