Cook the apples according to directions, keep hot!
Preheat oven to 450. Roll out crust to about 1/8\" thickness.
Cut the crust using cookie cutters, (whatever shapes you like) and sprinkle with cinnamon sugar. Place on baking sheet and bake for about 5 to 7 minutes or until lightly browned. Cool on wire racks.
Combine the escalloped apples, caramel topping and sour cream in a medium bowl.
Serve warm with pie crust dippers.
YUMMY!
Line bottom and sides of 9 x 13 pan with pie crust. Drain 2 cans of peaches (leave syrup from 1 can to use in recipe.) Pour 2 cans of drained peaches and 1 can peaches with syrup in a large bowl.
Mix dry ingredients together then stir into peaches. Pour this mixture onto pie shell.
Dot with butter, cover with pie crust and bake at 375\u00b0 until done.
inutes.
Sprinkle each biscuit with 1 pinch cinnamon, 1 pinch
Line a large baking dish with pie crust, with enough left for a top on cobbler.
Prick crust.
Pour peaches with juice and sugar in crust, mix gently.
Crush crackers not real fine, add to peaches.
Cut butter into small pieces; add to peaches.
Leave this juicy.
Top with crust and dot with more butter and sprinkle with sugar.
Bake at 350\u00b0 until done, about 30 to 40 minutes.
0 x 12 inch pan with pie crust.
Mix well all the
Slice peaches in round casserole dish which has been sprayed with Pam.
Mix sugar and flour (if peaches are tart, you might want to increase the sugar a bit).
Pour over peaches.
Put several pats of margarine over the layer and sprinkle with the almond flavoring.
Top with pie crust and bake in a 350\u00b0 oven until crust is brown.
This is delicious with ice cream, Cool Whip or nothing.
Make and arrange pie crust.
Brown meats.
Drain excess fat. Add spices.
Mix well.
Add mashed potatoes to meat mixture until thick consistency.
Cover pie with pie crust.
Bake at 350\u00b0 until pie is golden brown.
Stew chicken in water, parsley, salt and minced onion.
Cool. Cook in 3 cups chicken stock:
carrots, potatoes, celery and 1 tablespoon minced onion.
Drain vegetables and cool; reserve stock. Dissolve corn starch, salt and milk in broth.
Cook until thickened.
Cool.
Divide meat, broth and vegetables and fill pie shells.
Cover with pie crust.
Bake at 400\u00b0 for one hour.
en to 425 degrees.
PEACH MIXTURE.
Drain peaches, reserving
X13 baking dish with 2/3 of the pie crust.
Mix brown
Allow the pie crust to come to room temperature
Preheat oven to 375 degrees F.
Spread the pie filling into a square baking pan. Put the slices of butter on top of the pie filling, placing them as evenly as possible.
Carefully remove the pie crust from the pan it is in, and place it carefully on top of the pie filling and butter. You will need to cut off the edges that hang over and make them fit on the square pan. Sprinkle liberally with cinnamon and sugar. Bake for about 20 to 25 minutes, until pie crust is lightly browned.
Serve with a scoop of vanilla ice cream.
Fry pie crust in a stove-top or electric skillet with butter. Drain on paper towels, set aside.
In a large mixing bowl thoroughly combine the remaining ingredients; add to the same skillet and cook until the peaches are tender.
Spoon peach filling into a deep-dish pie plate or other baking dish; cover with the fried crust.
A plate of warm cobbler with a scoop of vanilla ice cream or a dollop of whipped cream wil bring a smile to everyone's face. And smiling is always good -- .
Preheat oven to 350\u00b0.
Prepare flaky pie crust or store-bought pie shell.
Melt butter or margarine.
Cool and set aside.
Preheat oven to 375 degrees F.
Spread the pie filling into a square baking pan.
Put the slices ofbutter on top of the pie filling, placing them as evenly aspossible.
Carefully remove the pie crust from the pan it is in, and place it carefully on top of the pie filling and butter.
You will need to cut off the edges that hang over and make them fit on the squarepan.
Sprinkle liberally with cinnamon and sugar.
Bake until pie crust is lightly browned. Serve with a scoop of vanilla ice cream.
Preheat oven to 450\u00b0.
Cover the bottom of 2-quart deep pie dish or casserole with pie crust.
Cover sides also if you wish more crust.
Place peaches in mixing bowl.
Mix sugar and flour. Add water and mix well.
Pour over peaches.
Mix lightly and pour into pie dish.
Sprinkle a bit of cinnamon and nutmeg over top of peaches and dot with butter.
Make a lattice of pie crust across top of pan and bake 10 minutes.
Now cool oven to 350\u00b0 and bake about 40 minutes longer.
Take pie crust and roll it out.
Cut in stripes and line casserole around edge.
Mix peaches with 3/4 cup of sugar, tapioca and apple pie spice.
Put in lined casserole.
Put few specks margarine on top.
Put leftover crust on top.
Bake at 350\u00b0 until well cooked, 1 hour.
Heat sugar, peaches and cornstarch in a pan until warm.
Pour in pie plate with crust.
Add butter and lemon.
Add top pie crust to pie.
Bake at 350\u00b0 for 30 to 35 minutes.
In a large skillet, combine peaches, nutmeg, cinnamon, sugar and butter or margarine.
Cut one pie crust into squares about 1-inch in size.
Add to peaches and cook on low heat for 10 minutes; stir as needed.
Remove from heat.
Remove other pie crust from pan and flatten, then place crust over peach mixture. Place in oven and cook for 15 minutes at 350\u00b0 to 400\u00b0.
Top crust should be lightly browned after cooking.
he beef and cook, stirring with a wooden spoon to break