Combine 10 caramel candies (cut in fourths) and 1/3 cup flour. Add apples, ice cream topping and lemon juice.
Mix well.
Pour mixture into frozen regular 9-inch Pet-Ritz pie crust and sprinkle with 1/2 cup pecan pieces.
Bake at 375\u00b0 on baking sheet 40 to 45 minutes.
Store at room temperature.
Combine caramel candies each
cut into 4 pieces and 1/3 cup flour.
Add apples,
ice
cream
topping
and lemon juice. Mix well.
Pour mixture
into a frozen regular 9-inch Pet-Ritz pie crust and sprinkle with
1/2
cup
pecan
pieces.
Bake at 375\u00b0 on a preheated baking
sheet for 40 to 45 minutes.
Store at
room temperature.
When using a Pet-Ritz deep dish crust, please substitute
15
caramel candies, 1/2 cup flour, 5 cups apples, 1 cup caramel ice cream topping and 1 tablespoon lemon juice.
nd parsley.
Spoon into pie crust.
Beat egg with evaporated
Bake and cook pie crust shell.
Wash and hull fresh strawberries.
Cut up 1 cup of berries.
Mix 1 cup sugar and 3 tablespoons cornstarch in 2-quart saucepan.
Stir in 1 cup water gradually, until smooth.
Add cut up strawberries.
Cook and stir over medium heat until thick and clear.
Stir in remaining berries, saving 1/4 cup for garnish.
Pour in pie crust.
Chill until firm, about 3 hours.
Garnish with whipped topping and berries.
In large bowl, toss together apples, walnuts, cinnamon candies, 1/4 cup sugar and flour.
Pour into one frozen pie crust.
Sprinkle another 2 tablespoons sugar into second pie crust, frozen.
Crumble frozen pie crust into small pieces (about 1/2-inch).
Sprinkle crumbled crust and sugar over apples.
Bake in a preheated 375\u00b0 oven on preheated baking sheet.
Bake for 35 to 45 minutes.
Cool. Serves 8.
Bake and cool pie shell.
Wash and hull the strawberries.
Cut up the berries.
Mix the sugar and cornstarch in a 2-quart saucepan.
Stir in the water gradually until the mixture is smooth.
Add the cut up berries.
Cook, stirring constantly, over medium heat, until thick and clear.
Stir in the food coloring. Cool.
Stir in the remaining berries.
Pour into the pie crust. Chill until firm (3 hours).
Top with Cool Whip.
Preheat oven and baking sheet to 400\u00b0. Partially bake pie crust for 10 minutes; cool. Reduce oven temperature to 350\u00b0. In a large skillet, brown ground beef and onion; drain fat. Stir in taco seasoning mix.
Cook pie crust according to directions on pie shell.
Dissolve gelatin in boiling water.
Add ice cream and stir until melted. Chill until thickened, about 20 minutes.
Fold in whipped topping. Pour into baked pie crust.
Chill until firm, about 2 hours. Garnish with whipped topping, if desired.
Preheat oven and baking sheet to 400\u00b0.
Partially bake pie crust for 10 minutes; cool.
Reduce oven temperature to 350\u00b0.
In a large skillet, brown ground beef and onion; drain fat.
Stir in taco seasoning mix.
In a small mixing bowl, combine refried beans and 1/2 cup taco sauce.
Cook and stir over medium heat until thick and clear, sugar, water, cornstarch and red food coloring.
Cool.
Stir in berries, saving 1/4 cup for garnish.
Pour into baked pie crust and chill until firm, about 3 hours.
Top with Cool Whip.
Serves 6.
Preheat oven and baking sheet to 400\u00b0. In a medium bowl, combine apples, sugar and flour; set aside. In a double boiler, melt caramels with milk, stirring frequently. Add apple mixture. Spoon mixture into pie crust and top with nuts. Bake on preheated baking sheet for 25 minutes. Allow to cool 1 hour. Serve warm or cold. Garnish with whipped topping.
In large bowl, toss together apples, walnuts, cinnamon candies, 1/3 cup sugar and flour.
Pour into one frozen pie crust.
Break or crumble second frozen crust into small pieces; toss with remaining 2 tablespoons of sugar.
Sprinkle over apples.
Bake in preheated 375\u00b0 oven on preheated baking sheet for 55 to 60 minutes or until candies melt and bubble up through the crumbled crust.
Cool completely before serving.
Makes 8 servings.
Mm good.
Preheat oven to 375\u00b0.
Remove pie crust from freezer.
Combine ingredients in order given.
Re-crimp edge of deep dish crust only to stand 1/2-inch above rim.
Put on baking sheet.
Pour mixture into pie crust.
Bake near center of oven for 70 minutes (45 minutes for regular crust).
Cool for 2 hours.
Cut caramel candies into 4 pieces, combine with flour. Add chopped apples, ice cream topping and lemon juice; mix well.
Preheat oven to 350\u00b0.
Debone and cut turkey into chunks. Spread turkey over bottom of pie shell.
Add Veg-All vegetables and cream of chicken soup.
Pour 1/4 cup milk and broth over pie. Spread melted margarine over mixture.
Add top crust.
Bake at 350\u00b0 for 1 hour or until crust is brown.
Preheat oven and baking sheet to 400\u00b0.
Remove pie crusts from freezer.
Invert 1 crust onto wax paper and allow to thaw until flat.
Trim the crimped edge off after crust is flattened.
In a large bowl, combine dry ingredients.
Add apples; stir until evenly coated.
Spoon into bottom crust; dot with butter.
Place top crust over apples.
Recrimp edges to hold both crusts.
Cut several slits in top crust.
Bake on preheated baking sheet 40 to 45 minutes.
Serve warm or cold.
Remove pie crust from freezer and let thaw 10 to 20 minutes in pan.
Prick bottom and sides of thawed crust thoroughly with a fork.
Dot bottom and sides of thawed pie crust with 1 tablespoon softened butter.
Sprinkle with cinnamon-sugar mixture.
Bake in a preheated 425\u00b0 oven for 8 to 13 minutes or until golden brown. Let cool; then cut into pieces for serving.
Mix all ingredients together. Line the bottom of a 9-inch pie pan with one crust. Pour in entire mixture. Place the other pie crust on top; poke a few holes for air. Bake at 350\u00b0 for about 30 minutes (or until crust browns). Serves 4 people. (Preparation: 15 minutes. Cook time: 30 minutes.)
Mix all ingredients, except pie shell, in saucepan.
Cook over medium to high heat, stirring constantly, with wire whisk.
Cook until it thickens, about 1/2 minute.
After boiling, be careful not to let burn.
Pour into baked Pet-Ritz deep dish pie shell. Sprinkle lightly with cinnamon.
Let cool for 15 to 20 minutes, then refrigerate for at least 2 hours before serving to set.
Boil chicken in broth with onion and celery for 30 minutes. Remove chicken.
Put vegetables in broth; simmer 20 minutes.
Dice chicken; add soup and peas.
Drain vegetables.
Add to mixture. Pour in crust (only liquid is soup).
Invert other crust and place on top.
Bake at 350\u00b0 for 45 minutes.