Set oven to 375 degrees.
Place 4 (orbs) pear halves on crust (flat side down).
Mix eggs, sugar, heavy cream and pour over the pears.
Bake for 40 min or until golden brown.
Beat eggs slightly.
Add sugar, salt and vanilla.
Add milk while stirring constantly.
Sprinkle nutmeg over pie after filling crusts.
Bake at 400\u00b0 for 30 minutes.
Do not overbake.
You may add 3/4 to 1 cup coconut to recipe for Coconut Custard Pie.
Pie is done when jiggled and center appears firm, but soft.
ottom and sides of two pie plates (not deep dish) with
Beat all ingredients together. Bake in unbaked pie shell like a custard pie until knife comes out clean (450\u00b0 for 10 minutes; reduce heat to 300\u00b0 and bake 50 minutes or until done).
Scald rhubarb in boiling water to cover.
Keep tightly covered and allow to stand several minutes before draining. Prepare mixture of eggs, flour, sugar and lemon juice.
Add drained rhubarb to this mixture, stirring gently to mix well. Pour into unbaked pie shell and bake as for any custard pie.
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.
dding strawberries.
Combine all custard ingredients except eggs and cook
rust in 9-inch pie plate. Scrape pear filling into crust.
Place 1/2 pie crust into pie plate.
Put the rhubarb
Make Grand Marnier Custard Sauce.
For pears: Squeeze
If apples or pears lack tartness, sprinkle with 1 tablespoon lemon juice, if desired.
Combine sugar, flour, cinnamon and nutmeg.
Add sugar mixture to the sliced apples; toss to coat. Fill a pastry lined 9-inch pie plate with apple or pear mixture. Adjust top crust.
Seal and flute edge.
Sprinkle some sugar atop, or brush with milk.
Cover edge of pastry with foil.
Bake in a 375\u00b0 oven for 25 minutes.
Remove foil; bake for 20 to 25 minutes more, or until crust is golden.
Cool.
Serves 8.
Pre heat oven to 350 F.
Grease 9 inch pie plate.
Arrange pear slices in pie plate, overlapping slightly.
Process in a blender all other ingredients till smooth.
Pour over pears.
Bake till golden and firm to touch - about 45 minutes.
egrees C). Place rolled-out pie crust in a 9-inch
Set
pie crust out to thaw while mixing custard filling. Check to
Preheat oven to 180 degrees Celsius.Lightly oil a medium sized ramekin.
Spoon pre-cooked pear into ramekin.
Beat egg and milk together lightly (with a few drops of vanilla essence if you like). Pour the mixture over the pear. Sprinkle a little nutmeg on top.
Place ramekin inside a larger ovenproof dish. Fill dish with water till halfway up the ramekin.
Bake in oven for 40mins or until custard is set.
Preheat oven to 450\u00b0F.
Rinse cottage cheese and drain very well.
Mash cottage cheese into a mixing bowl.
Add cream, sugar, yolks of eggs, salt and butter; mix very well and add nutmeg.
Beat egg whites to stiff peaks.
Fold into cottage cheese mixture.
Line a pie plate or pudding dish with the piecrust.
Pour in the cheese custard.
Bake at 450F for ten minutes, reduce heat to 350F and bake for an additional 30 minutes.
Serve at once.
nto pastry lined pie plate.
Gently press pear halves spoke fashion
Prepare recipe for double crust pie. Roll out dough for bottom
Drain pear halves, reserving 1/4 cup syrup and 1 pear half. Mash remaining pear halves; drain. Combine the first 1/3 cup sugar, gelatin and salt.
Stir in reserved pear syrup, egg yolks, lemon peel and lemon juice.
Cook and stir until slightly thickened.
Add mashed pears. Cool until mixture mounds.
Beat egg whites to soft peaks.
Gradually add remaining sugar, beating until stiff.
Fold in pear mixture.
Turn into pie shell. Chill. Garnish with whipped cream and reserved pear half, sliced.