Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal. Combine egg and water, and sprinkle lightly over flour mixture. Add vinegar, and lightly stir with a fork until dry ingredients are moistened. Shape into a ball.
Wrap dough in wax paper. Chill for at least one hour. Use as directed in any fried pie recipe.
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.
n be baked rather than fried. Place them on a
n a 9 - 10 inch pie pan, bringing dough up the
repare pastry for two crust pie as directed on package, except
repare recipe# 22729 by Darleen Summers or Unfold the refrigerated pie crust
Cut crisco into flour and salt.
Add cold water and mix (except for the vinegar and fried piecrust you add the egg and vinegar and water).
---------VINEGARPIE CRUST ---------.
Mix everything together and roll out on floured surface.
cut crisco into flour and salt.
Add egg, water and vinegar.
----------FRIEDPIE CRUST --------.
Cut flour into crisco and salt, add egg, water, and vinegar.
Mix well and roll out on floured surface.
Add the filling of your choice and fry in hot oil.
Drain on papertowels.
Place peaches in 9-inch pastry-lined pie pan.
Combine sugar, flour, salt and peach syrup.
Add butter and cook until thick. Remove from heat and add lemon juice; pour over peaches.
Make lattice top crust.
Bake at 425\u00b0 for 30 minutes.
Combine peach filling, 2 tablespoons of sugar, cinnamon and nutmeg.
Let set.
Then combine using mixer, Cool Whip and 1/4 cup sugar.
Whip until stiff; then add sour cream.
Place half of peach mixture into already baked pie shell; then pour all of Cool Whip mixture on top of peach mixture.
Top Cool Whip mixture with rest of peach mixture.
Chill about 2 hours.
Preheat oven to 400 degrees F (205 degrees C).
In a small bowl, mix sugar, flour, nutmeg and cinnamon. Sprinkle a handful in the bottom of uncooked pie shell. Fill pie shell with sliced peaches, and sprinkle with remaining sugar mixture. Cover peaches with heavy cream; you may not need all the cream.
Bake pie for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 50 minutes longer.
Line a 9 inch pie pan with crust. Place peaches in the unbaked pie shell.
Cream together the sugar and butter or margarine. Add the egg, flour, and vanilla; mix together completely. Spread this mixture over the top of the peaches.
Bake at 300 degrees F (150 degrees C) for 1 hour.
ightly spray a deep dish pie plate with cooking spray.
Combine brown sugar and flour.
Cut in butter until mixture resembles medium crumbs.
Sprinkle 1/2 cup crumb mixture over bottom of pie shell.
Add peaches.
Sprinkle with sugar and nutmeg.
Beat egg, cream and vanilla; pour over peaches.
Cover with remaining crumbs.
Bake 40 to 45 minutes at 400 degrees or until top is evenly golden brown.
od orange color. One 6\" pie pumpkin usually makes one 10
smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn
In a small bowl dissolve gelatin in boiling water, then cover and chill for 30 minutes.
In a large mixing bowl, beat cream cheese on high until smooth, add gelatin mixture and yogurt, then beat until light and fluffy then cover and chill for 45-60 minutes or until partially set.
Pour chilled cream cheese filling into pie shell and chill 6 hours or overnight.
Combine peach slices & jam in a small bowl.
Cut pie into 8 slices, place on dessert plates and top with peach mixture and top with whipped topping .
Place prepared unbaked pie shell in the freezer for
eel and nutmeg.
Add peach nectar; mix well.
Cook
In a medium bowl, beat egg.
Add cream and pie filling.
Spread in pie shell.
Blend sugar, flour and oleo; sprinkle over peach mixture.
Bake at 425\u00b0 for 10 minutes.
Reduce heat to 375\u00b0 and continue to bake another 30 to 35 minutes.