Make pastry for one crust pie.
Mix all ingredients, except milk, in a bowl and whisk.
Slowly pour in scalded milk and mix. Pour into pie shell and bake at 425 for 25-30 minutes.
Heat oven to 450\u00b0.
Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan.
Bake for 9 to 11 minutes or until golden brown.
Have ready one 9\" pie shell, baked.
Increase oven heat
Preheat the oven to 350 degrees. Beat together the eggs, yolks and sugar in a bowl. Add lemon zest and lemon juice mixing well. Whisk in the sour cream. Pour into the prebaked shell Skim off any surface foam.
9 inch oven-proof pie dish by spraying with some
Prepare or thaw pastry according to package directions for one-crust pie.
Preheat oven to 425\u00b0F.
Beat cream cheese, 1 egg and vanilla until smooth; spread evenly in pie shell; sprinkle pecans over cheese layer.
Beat remaining 3 eggs, corn syrup and brown sugar together well; pour evenly over pecans.
Bake in preheated oven for 10 minutes, then reduce heat to 375F and bake 25-30 minutes longer, or until set and golden; cool before slicing.
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
Boil chicken until done.
Cool, debone and cut up.
Drain mixed vegetables and pour in bowl.
Mix soups, broth and chicken. Place one shell in bottom of large bake proof pie dish.
Spread out.
Pour mix in shell.
Put other pie shell upside-down over mixture.
Seal edges.
Cut 3 slices in top of pie.
Bake at 350\u00b0 until crust is golden brown.
Boil potatoes; peel and slice in even slices.
Prebake one shell; set aside.
Sprinkle the 1/4 cup sugar and spread 1/4 stick butter over while hot.
Using a deep dish pie pan, spread half of the potatoes and liquid on the bottom, 1/2 of the sugar, butter and all spices.
Place the baked pie shell on top of this layer. Repeat the same process with the remaining ingredients.
Place the unbaked pie shell on top of this layer.
Bake in preheated 350\u00b0 oven until top is golden brown.
Mix the soup, frozen vegetables and chicken together.
Spread the mixture in one deep dish pie shell.
Use the other shell to make a top.
You may cut it into strips and place lattice over it or cover it completely with one shell.
Cook in 375\u00b0 oven for 45 to 60 minutes.
Simple and easy.
ake 2 balls.
Place one ball of dough between 2
Unbaked One-Crust Pie Crust:.
Mix flour and
n box for one-crust pie shell, using 9\" glass pie pan, except DON
ntil smooth.
Pour into pie shell.
Sprinkle coconut and pecans
Fit one shell into pan and flute edge.
Roll other shell flat and
r 2 balls (depending on one- or two-crust); flatten to
Bake one pie shell until brown.
Heat drained Veg-All with a little butter, salt and pepper until hot.
Add soup and chicken. Pour into one browned pie shell.
Place other crust on top.
Seal edges and bake at 325\u00b0 to 350\u00b0 until brown.
aked pie shell.
Cover with meringue (recipe follows).
Makes one 9\" pie
Peel and slice enough apples to fill pie shell.
Mix the following and pour over apples:
flour, sugar, cinnamon and salt. Mix together sugar, flour and butter and sprinkle this topping over pie.
Place in small paper bag and tie with wire and bake at 400\u00b0 for 1 hour.
Serve warm with ice cream.