baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
b>recipe is for a 9.5-inch, double crust, deep-dish pie
Combine pumpkin, sugar, spice, salt, eggs and milk; heat until smooth.
Spread mincemeat evenly over pie shell.
Ladle pumpkin mixture carefully over mincemeat.
Bake at 450\u00b0 for 10 minutes, then at 300\u00b0 about 45 minutes, until filling is firm in center.
thawed).
Top apples with mincemeat.
In medium bowl, combine
Mix together flour, sugar and salt.
Add eggs, then butter and mincemeat and nuts.
Pour into pie shell.
Bake at 400\u00b0 for 15 minutes.
Reduce to 325\u00b0 for 30 minutes.
If mincemeat is real thick, add 2 tablespoons water.
In saucepan, combine chopped apples, juice and crumbled mincemeat; bring to boil.
Cook 2 minutes after boiling.
Pour into pie shell.
Bake 15 minutes at 425\u00b0.
In small bowl, beat sour cream, eggs, flour, sugar and vanilla.
Pour on top of baked mincemeat.
Sprinkle with nuts, if desired.
Bake 8 to 10 minutes until topping is set.
Cool; chill before serving.
Prepare pie shell.
Combine sugar with flour; sprinkle about 3 tablespoons over shell.
Place sliced apples in layers in shell, sprinkling each layer with sugar-flour mixture (reserve 3 tablespoons).
Spread top with mincemeat, reserving 1/2 cup. Arrange apple rings on top.
Fill apple centers with remaining mincemeat.
Sprinkle with remaining sugar-flour mixture; dot with butter or margarine.
Bake at 425\u00b0 for about 40 minutes, until apples are tender.
Makes 10 servings.
Place rack in lower half of oven; preheat oven to 425 degrees F.
In a large bowl, toss apples with flour and butter; turn into prepared crust.
Spoon mincemeat evenly over apple mixture.
Cover with top crust; cut slits near center. Seal and flute.
Brush egg mixture over crust (optional). Bake for 10 minutes. Reduce oven temperature to 375 degrees F and bake 25 minutes longer or until golden.
Cool.
Garnish as desired (Cool Whip is a family favorite!).
Heat oven to 425\u00b0.
Mix mincemeat and apple.
Pour into pastry lined pie pan.
Cover with top crust which has slits in it.
Seal and flute.
Cover edge with 1 1/2-inch strip of aluminum foil to prevent excess browning.
Bake 40 to 45 minutes or until crust is nicely browned.
Serve slightly warm with whipped cream on top.
Toss apples with 3 tablespoons flour and margarine.
Arrange in pastry shell.
Top with mincemeat.
Combine remaining 1/2 cup flour, sugar and cinnamon.
Cut in cold margarine until crumbly. Stir in nuts.
Sprinkle over mincemeat.
Bake 10 minutes at 425\u00b0; reduce oven temperature to 375\u00b0 and continue baking 25 to 30 minutes or until golden brown.
Serve warm.
In large bowl, toss apples with 3 tablespoons of flour and melted butter; arrange in pastry shell.
Top with mincemeat.
In medium bowl, combine remaining 1/2 cup of flour, sugar and cinnamon; cut in cold butter until crumbly.
Add nuts.
Sprinkle over mincemeat.
Bake in lower half of 425\u00b0 oven for 10 minutes. Reduce oven temperature to 375\u00b0; bake 25 minutes longer or until golden.
Place rack in lowest position in oven.
Preheat to 425\u00b0.
In medium saucepan, combine sugar and cornstarch; add water.
Over high heat, cook and stir to boiling.
Add cranberries; return to boiling.
Reduce heat; simmer 5 to 10 minutes, stirring occasionally.
Turn mincemeat into 9-inch pie plate lined with pastry.
Top with cranberries.
Cover with top crust.
Cut slits near center.
Seal and bake 30 minutes or until browned.
Place rack in lowest position on oven; preheat to 425\u00b0.
In saucepan, combine sugar and cornstarch; add water.
Over high heat, cook and stir to boiling.
Add cranberries; return to a boil.
Reduce heat; simmer 10 minutes, stirring occasionally. Turn mincemeat into pastry lined pie plate.
Top with cranberries. Cover with vented top crust; seal and flute.
Brush with egg mixture.
Bake 20 minutes or until golden.
Combine pudding and milk; whip 1 minute.
Add water and sour cream; beat vigorously for 2 minutes.
Stir in mincemeat and pour into baked pie shell; chill.
Combine sugar, Karo, salt and Crisco; bring to boil.
Beat eggs; add raisins, mincemeat, nuts, vanilla and fruit juices. Gradually add to hot syrup; cool.
Pour into large unbaked pie shell.
Bake at 350\u00b0 until set.
Mix mincemeat, apples, raisins and flavoring; pour into pie shell.
Cover with top pastry.
Bake in a 425\u00b0 oven for 40 to 50 minutes.
Line a 9-inch pie plate with pastry.
Combine all ingredients; mix well.
Spread in pastry shell.
Top with second crust; seal edges and crimp.
Bake at 400\u00b0 for 35 minutes.
Cool. Serves 8.
Heat oven to 425\u00b0.
Mix all ingredients together.
Mound into pie pan lined with pastry crust.
Cover with top crust.
Flute to seal.
Vent top.
Bake 40 to 45 minutes or until crust is brown.
Mix ingredients together and dot butter over the top.
Put mixture in pie pastry and cover with pastry top.
Bake at 425\u00b0 for 30 minutes.