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.
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.
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.
Mix until light first 3 ingredients.
Then fold in Cool Whip. Pour into a baked Pet-Ritz deep dish pie crust and chill.
Cut caramel candies into 4 pieces, combine with flour. Add chopped apples, ice cream topping and lemon juice; mix well.
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.
nd parsley.
Spoon into pie crust.
Beat egg with
Prepare crust by spreading with Crisco and taking a fork to prick crusts.
Break Ritz crackers coarsely into pie shell.
Melt oleo.
Mix sugar and flour.
Beat eggs; add milk and vanilla.
Pour into 2 unbaked (Pet-Ritz) pie shells.
Bake at 325\u00b0 for 45 minutes to 1 hour (until set).
Will freeze well.
Makes 2 pies.
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.
Cream together sugar and softened margarine.
Add eggs, vanilla and salt.
Beat until smooth and creamy.
Spread mixture in baked pie shell and chill.
Mix powdered sugar and peanut butter with a fork until it becomes crumbly.
Put 1/4 cup of this mixture aside.
Place remaining mixture in the bottom of an unbaked pie shell.
Cook this in a 350\u00b0 oven until pie shell becomes brown.
Remove from oven.
Pour the cooked vanilla pudding into the pie shell.
Sit in refrigerator and cool completely.
Top with a 12 ounce box of Cool Whip.
Sprinkle top with 1/4 cup of mixture that you had put aside.
Keep pie refrigerated until ready to use.
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.
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.
With mixer, mix canned milk, sugar, flour, egg yolks and vanilla together until blended well.
Pour mixture into uncooked pie shell.
Cook in oven for approximately 1 hour at 325\u00b0.
Use egg whites to make topping.
Mix 3 egg whites with 1/4 cup sugar on high until firm.
Put on pie; let brown in oven.
Mix ingredients with apples.
Pour into pie shell.
Dot butter on top.
Put
other
pie
shell
on top and make slits. Bake 30 to 40 minutes at 400\u00b0 until light golden brown.
Mix eggs, syrup, butter, sugar, salt and vanilla.
Spread nuts over bottom of crust.
Pour in pie filling.
Bake at 350\u00b0.
Makes 2 pies.
Mix
flour and sugar.
Beat eggs and add to flour-sugar mixture.
Stir
in remaining ingredients.
Pour into pie shell and bake for 45 minutes or until center is firm in 325\u00b0 oven.
Combine sugar, flour, salt and cocoa in heavy saucepan.
Add milk, stirring over heat.
Then add eggs, butter and vanilla while beating with electric beater over medium heat.
Pudding done when mixture bubbles up and has become thick.
Remove from heat.
Pour into baked pie shell.
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.