Mix sugar, flour and cinnamon.
Stir in slowly the peach juice.
Cook until thick.
Add peaches.
Combine flour, brown sugar and nuts and cut in oleo.
Spread 1/3 of mixture in unbaked shell; add peach mixture and cover with remaining pecan mixture. Bake 10 minutes at 450\u00b0.
Then 20 minutes at 350\u00b0.
Combine sugar and 3 tablespoons flour.
Add peaches and lemon juice.
Combine brown sugar, 1/4 cup flour and pecans in a small bowl.
Mix in butter until mixture is crumbly.
Sprinkle 1/3 of pecan mixture over bottom of pie shell.
Cover with peach mixture and sprinkle rest of pecan mixture over top.
Bake at 350\u00b0 for 35 to 45 minutes.
Serve warm with vanilla ice cream.
Combine sliced, peeled peaches, sugar, tapioca and lemon juice. Let stand 15 minutes. Combine flour, brown sugar and pecans. Cut in margarine with fork until
crumble. Sprinkle 1/3 of this mixture over bottom of crust. Cover with peach mixture. Sprinkle remaining crumbs over peaches. Bake at 450\u00b0F for 10 minutes. Reduce heat to 300\u00b0 and bake 20 minutes longer, or until peaches are tender and top is golden brown.
Mix the peaches, sugar and tapioca in a large bowl and let stand for several minutes. Combine the flour and brown sugar in a small bowl. Cut in butter until mixture is crumbly. Stir in pecans. Sprinkle 1/3 of the mixture over pastry shell and top with peaches. Sprinkle with remaining peach mixture. Bake at 450\u00b0 for 10 minutes; reduce to 350\u00b0 for 20 minutes.
In a large bowl, combine peaches, 1/2 C sugar, tapioca, and lemon juice, mix well.
In a small bowl, combine flour, pecans and remaining sugar, cut in butter until crumbly.
Sprinkle one-third of crumbs into pie shell, cover with peaches.
Sprinkle remaining crumbs on top.
Bake in 450\u00b0 oven for 10 minutes.
Reduce heat to 350\u00b0 and bake for 45 minutes.
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 350 degrees F (175 degrees C).
Beat eggs slightly. Combine sugar and cornstarch, and gradually mix into eggs. Stir in melted butter or margarine. Add praline liqueur, pecans, and chocolate pieces. Pour filling into pie shell.
Bake for 45 to 50 minutes. While pie is still warm, brush a little praline liqueur over pie with pastry brush. Chill 3 hours before serving.
Sprinkle 1 teaspoon flour over pie crust; set aside.
Add
n a 9 - 10 inch pie pan, bringing dough up the
br>Take pie shell out of oven and crumble praline mixture over
combine apples, sugar, flour, apple pie spice and salt; toss lightly
again.
Pour pecan pie mixture into unbaked pie shell.
Bake
Place foil in pie plate and cover generously with oleo.
Press pecans into oleo and cover with 1/3 cup brown sugar.
Place 1 crust on top of nuts.
Preheat oven to 450\u00b0.
Mix remaining ingredients and adjust sugar to ripeness of fruit.
Spoon into crust.
Cover with top crust; seal, flute and prick with fork.
Bake 10 minutes at 450\u00b0.
Reduce to 375\u00b0 for 40 minutes.
Be sure to cool completely before turning upside down carefully.
Remove foil.
Mix margarine, brown sugar and pecans together; pat into unbaked pie crust.
Bake at 400\u00b0 until pie crust is brown and praline mixture is bubbly.
Cool.
Next, add butterscotch pie filling to 2 cups cold milk.
Mix until thick.
Fold in Cool Whip and pour into cooled pie crust.
Refrigerate.
Serve with a scoop of ice cream.
Blend sugar, flour and salt together.
Add the egg, then the lemon juice, raisins and buttermilk.
Mix thoroughly.
Pour into unbaked pie shell.
Sprinkle the Praline Topping evenly over filling.
Bake in preheated 425\u00b0 oven for 15 minutes.
Reduce heat to 350\u00b0 and bake 25 to 30 minutes longer.
Cool.
Mixing is the most important step according to Jenna.
She says, \"Mix until your arm is very tired!\"
Pour into pie shells. Bake at 425\u00b0 for 15 minutes, then reduce oven to 350\u00b0 and continue baking for 50 minutes.
Cool on wire rack.
Serve with whipped topping.
) Line a deep dish pie pan with pastry dough. Line
Mix margarine, sugar and pecans together and pour into unbaked pie shell.
Bake at 400\u00b0 until pie shell is golden brown and praline mixture is bubbly.
Remove from oven and set aside to cool. Add butterscotch pie filling to milk and mix until thick.
Fold in Cool Whip and pour into cooled pie shell.
Refrigerate for 2 to 3 hours.
Serve with more Cool Whip on top if desired.
Beat eggs, sugars, cinnamon, nutmeg, ginger and salt in large mixing bowl. Blend in sweet potatoes. Gradually stir in milk and half and half. Pour into unbaked pastry shell and bake at 400\u00b0 for 10 minutes. Reduce heat to 350\u00b0 and bake 20 minutes longer. Sprinkle Praline Topping over surface of pie. Continue baking 25 minutes or until knife inserted near center comes out clean. Makes 8 to 10 servings.