Place pie crust in pie pan.
Pour beef stew into crust.
Top with cheese.
Place second pie crust on top and pinch edges around top of crust rim.
Bake at 350\u00b0 until crust is done, about 20 to 25 minutes.
bake frozen pie crust as directed, let cool slightly.
pre-heat oven to 425.
mix cheeses together in large bowl, add chopped jalapeno's.
put mixture into baked pie crust.
beat eggs together until well blended.
slowly pour eggs over cheese.
bake until golden brown 15-20 minutes.
let set slightly before cutting into small slices.
Preheat oven to 350 degrees.
In a bowl, mix the cream cheese, stevia, allspice, and 1 Tbsp of the cherry pie filling (without cherries) together until well blended.
Spread the cream cheese mixture into the bottom of the frozen pie crust.
Top with cherry pie filling.
Bake for 1 hour or until crust is browned.
Cool completely. Store in refrigerator.
Pop out frozen pie crust from foil pan and place right side up on waxed paper to thaw, approximately 15 minutes. Set aside second pie crust.
Let one frozen pie crust thaw for about ten minutes, then prick bottom of crust with a fork.
Bake according to package instructions; cool.
In medium bowl, beat eggs slightly.
Add sugar, corn syrup, butter and vanilla; stir until well blended.
Stir in pecans. Pour into frozen pie crust.
Bake on a preheated baking sheet 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
Cool on wire rack.
Makes 8 servings.
Cut ends off lemon; slice into 3-4 sections and place in blender.
Pulverize.
Then add sugar and eggs.
Blend well.
Pour into 8-9 inch frozen pie crust and bake at 350F for 35-40 minutes.
Top with whipped cream or topping of your choice and garnish with fresh raspberries or other berries.
Brown ground beef; drain.
Add taco mix and picante sauce. Simmer 5 to 10 minutes.
Remove from heat.
Stir in beaten egg. Sprinkle frozen pie crust with 1/2 cup of cheese.
Top with chilies, then add beef mixture over chilies.
Top with remaining cheese.
Bake in oven at 350\u00b0 on cookie sheet for 20 to 25 minutes.
Serve with lettuce and sour cream.
Mix all ingredients together and pour into frozen pie crust. Bake at 350\u00b0 for 1 hour.
Preheat oven and cookie sheet to 350\u00b0.
In large bowl stir first 5 ingredients until well blended.
Stir in pecans.
Pour onto frozen pie crust.
Bake on cookie sheet 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
Heat oven to 350. Prepare pie crust as directed on package for
rolling boil.
Dust frozen pie crust with flour and cut into
Place all ingredients, except pie crusts, in stock pot.
Heat on medium until chicken is partially cooked.
Place ingredients in one pie crust; level to top of pie plate.
Place second crust over top.
Poke holes in top crust and pinch close along edges.
Place in oven at 325\u00b0 for 15 minutes, then increase oven temperature to 400\u00b0 and bake until crust is golden brown.
Place any extra ingredients over top of pie when serving.
ides of the pan with pie crust, trimming to fit. Place pan
ven to 450\u00b0. Prepare pie crust as directed on package using
Make 2 double pie crust recipes.
Line an oblong shallow
ven to 350\u00b0. Prepare pie crust as directed on package for
Add chicken to bottom pie crust.
Top with soup mixed with sour cream, salt and pepper.
Cover with top crust!
Bake at 400\u00b0 for 45 minutes to 1 hour, or until brown.
(This freezes well, bake when needed.)
ace flour-coated pie crust in bottom of a pie plate. Turn
Unfold pie crust and place in pan as directed on back of package. heat oven to 425\u00b0. In large bowl, combine all filling ingredients; mix lightly. Prepare pie according to two crust pie. Bake at 425\u00b0 for 40-45 minutes or until apples are tender and crust is golden brown.