Crush berries.
Add sugar and let sit for 30 minutes.
Put berries, lemon juice and egg whites in large bowl and beat with electric mixer on medium speed until stiff peaks form.
(This may take 15 minutes.)
Fold in the whipped cream gently.
Pile high in pie crust and freeze before serving.
ill and bake, following individual recipe.
PIe: Pare, quarter, and core
hot humid, day to make meringue.
Use only metal or
aking.
For the lemon meringue pie, you need to pre-bake
oll out half of the pie crust pastry on a lightly
Use a large mixing bowl.
Beat egg whites until stiff peaks form.
Add sugar and cream of tartar very slowly to stiffly beaten egg whites.
Slowly add the nearly unfrozen berries and juice to the egg white peaks.
Beat on high with mixer for 15 minutes.
Put into pie shell of your choosing and freeze.
Add sliced berries and whipped cream for garnish before serving.
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.
Put first 5 ingredients into large bowl.
Beat at high speed for a full 15 minutes.
The mixture should come to the top of the bowl.
Beat cream and vanilla, fold into mixture.
Put in baked pie shell.
Put in the freezer until ready to serve.
Mix first 5 ingredients all together on high for 15 minutes. Blend in a small container of Cool Whip.
Put in a baked pie shell and bake.
Pare apples; core apples.
Slices should be cut very thin.
Use a large salad bowl; add sugar and cinnamon.
Put bottom pie shell in pie plate (stoneware works best); mound up apples.
Dot with butter.
Stretch top pie shell to cover and seal edges.
Cut an \"A\" in top to let steam out.
Put tinfoil under pie -- VERY JUICY. Bake at 425\u00b0 for 50 to 60 minutes.
(If outer edge starts to get too brown, cover with tinfoil.)
In a large bowl, mix all ingredients at low speed for 5 minutes.
Increase to high speed and beat 10 to 12 minutes more. (Watch it grow!)
Put in graham cracker shell and freeze overnight.
Beat whites until fluffy.
Add berries, sugar and juice and beat at high speed for 15 minutes.
Fold in whipped cream and pour into baked pie shell or crumb crust.
Freeze several hours.
Cut and serve at once after removing from freezer.
Combine all ingredients except whipping cream and vanilla in a large mixing bowl and beat on high for 15 minutes or more.
Whip cream and vanilla together and then fold into strawberry mixture. Pile this into the baked pie shell.
Freeze uncovered.
This is best if done several days in advance.
Do not let stand out of freezer any time before serving.
sing an electric mixer on high speed until strawberry filling is
poon the vegetables into the pie shell.
Arrange the bologna
Preheat oven to 350 degrees Fahrenheit.
Unroll pie crust into pie tin.
Press almonds into crust.
Bake crust 10-12 minutes, or until golden. Let cool.
Whip the cream, set aside or let chill in fridge.
Mix egg whites, raspberries, lemon juice, almond extract, and sugar in mixer until stiff.
Fold whipped cream into fluffy, pink, raspberry mixture.
Pour into cool pie crust.
Freeze at least 4 hours, on until serving.
Roll 1/2 pastry on floured surface into circle 1 inch larger than inverted pie pan. Ease pastry into pan. Combine cornstarch, Equal measure, 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. Cut hearts in pastry with cutters; place pastry on pie, seal edges, trim and flute.
Press pastry hearts on pastry. Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender, 40 to 50 minutes. Cool on wire rack.
ackage directions for a refrigerated pie.
In saucepan, stir together
Bake pie shell.
Heat oven to 400\u00b0.
Mix sugar and cornstarch in 1 1/2-quart saucepan.
Stir in water gradually.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Stir at least half of the hot mixture gradually into egg yolks.
Blend into hot mixture in saucepan. Boil and stir 1 minute.
Remove from heat.
Stir in margarine, lemon peel, lemon juice and food color.
Pour into pie shell.
Roll 1/2 of pastry on floured surface into circle 1-inch larger than inverted pie plate.
Ease pastry into pie plate.
Combine cornstarch, Equal measure, cinnamon, nutmeg and salt.
Sprinkle over apples in large bowl and toss.
Arrange apples in pastry. Roll remaining pastry into circle large enough to fit top of pie. Place pastry over top of pie and seal edges of pastry.
Trim and flute.