Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
Preheat oven to 425 degrees F (220 degrees C).
Wash fully ripened grapes. Separate the grape pulp and skins. In a sauce pan over medium heat cook grape pulp slowly until soft. Rub cooked pulp through a sieve. Combine the sieved pulp and grapes skins.
Mix the flour and sugar together and add to grape mixture. Stir in the melted butter and pour into one 9 inch unbaked pie shell. Cover top with strips of pastry. You can make a lattice pattern if desired.
Bake at 425 degrees F (220 degrees C) for about 25 minutes.
ablespoon butter.
Roll out pie dough to fit 9 inch
Pop middle out of grape skins; save skins.
Put pulp (middles) in saucepan and bring to a boil.
Simmer 5 minutes.
Put hot pulp through colander or food mill to remove seeds.
Combine strained pulp with skins.
Add sugar, flour and salt.
Pour into unbaked crust.
Dot with margarine.
Add top crust with slits, lattice or circular cut outs on top of pie.
Bake at 425\u00b0 for 35 to 45 minutes.
kins and set aside. Place grape pulp in a large saucepan
Dissolve gelatin in water.
Add grape juice and chill until slightly thickened. Fold grape preserves and pecans into gelatin. Let chill until rather firm, then pour into graham cracker pie crust and top with whipped cream.
astry into a 9-inch pie pan. Pour filling into crust
Bake pie shell according to package directions.
Heat grape juice and add cornstarch, sugar, butter, cinnamon and vanilla and cook until clear.
Add egg yolks which have been beaten, gradually, and cook 5 minutes.
Cool and pour into pie shell.
Beat 2 egg whites until stiff.
Add 2 tablespoons sugar; spread over pie and brown lightly.
od orange color. One 6\" pie pumpkin usually makes one 10
smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn
Heat grape
juice.
Mix 1 cup sugar, cornstarch, flour, salt and
eggs.\tSlowly\tadd
water
and
stir.\tAdd
to juice slowly. Stir
and cook until thickened.
Cool slightly.
Pour filling into pie
shell.
Beat egg whites and remaining sugar until stiff peaks
form.
Spread meringue over filling.
Bake at 325\u00b0
until meringue
is
brown.
This\tis great served in miniature tart shells with a dot of Cool Whip for garnish.
Preheat the oven to 350\u00b0F.
In a medium-sized saucepan, bring the grapes, sugar and water to a boil over high heat for 1 minute.
Add the lemon juice and dissolved cornstarch and continue to cook, stirring constantly, until thickened.
Add the butter.
Pour the grape filling into the pie shell and top with the remaining pie crust.
Carefully crimp the edges of the pie to seal. Prick the top crust with a fork.
Bake for 50 minutes.
and grape juice; set aside.
Line 9-inch pie plate with
About 2 hours before baking, slip skins from grapes, reserving skins.
In a medium saucepan over high heat, bring grape pulp to boiling, stirring occasionally.
Reduce heat to low and simmer 5 minutes, stirring.
Press the pulp through a sieve into a medium bowl to remove seeds.
Add grape skins, honey, tapioca and lemon juice.
Mix well.
Let stand 10 minutes.
Preheat oven to 425\u00b0. Prepare pastry.
Fill with grape mixture.
Cover with top crust. Bake 25 minutes or golden brown.
Very good.
Slip skins from grapes; reserve skins.
In medium saucepan over high heat, heat grape pulp to boiling, stirring occasionally; reduce heat to low and simmer 5 minutes, stirring.
Press pulp through sieve into medium bowl to remove seeds.
Add grape skins, sugar, tapioca and lemon juice; mix well.
Let stand while preparing pastry.
br>BANANA CREAM PIE.
Follow Vanilla Cream Pie recipe as directed except
Slip skins from grapes - set aside.
Bring pulp to boiling point.
Press through sieve, add skins.
Combine sugar, flour and salt.
Add lemon juice, butter and grape pulp.
Pour into unbaked pie shell.
Sprinkle topping over pie.
Bake at 400\u00b0 for 10 minutes.
Reduce heat and bake at 325\u00b0 for 40 - 50 minutes.
Separate grape pulp from skins.
Cook pulp until you can strain out seeds.
Mix all ingredients and skins.
Put in pie shell with lattice top and dot with butter.
Bake at 400\u00b0 to 425\u00b0 for 30 to 35 minutes.
The grapes cook down.