First, whip up your pie crust.
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Bake pie at 350\u00b0 for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.
Preheat oven to 425\u00b0.
Place Pillsbury pie crust bottom in Corning Ware pot and put aside.
Saute butter and chopped onion. Add flour and seasonings until soft.
Add broth and milk until sauce thickens.
Take off heat.
Put potatoes in microwave bowl and heat until potatoes are soft.
Add potatoes and chicken into sauce.
Put on low on stove until chicken is done.
Add frozen vegetables.
Pour mixture into a Pillsbury pie crust.
Put pie crust lid on.
Bake in a 425\u00b0 oven for 40 minutes.
Brown chicken breasts.
Mix vegetables, potato soup, 1/2 cup milk and chicken in bowl.
Pour into pie shells.
Place the Pillsbury pie crust over top of pie shell and pinch sides to close on each pie.
Beat egg; rub egg lightly over each pie crust top to give shiny effects.
Bake 30 to 40 minutes or until golden brown.
ell: set aside. Prepare double pie crust recipe using mix. Divide dough into
*MEAN CHEF's pie crust recipe is one of the best
Saute onion and celery in oil.
Boil chicken for 15 or 20 minutes (chop in fine pieces or shred).
In a bowl, mix all ingredients together except pie crust.
Grease 1 1/2 to 2 quart dish with Pam.
Take 1 pie crust and fit into dish to make bottom crust.
Dump mixture into pie crust and cover with second pie crust and flute edges of top crust to seal the mixture inside. Pierce top with fork or cut decorative holes and bake in 400\u00b0 oven for 20 to 25 minutes or until brown.
Serves 4.
In a 9-inch pie plate, flour bottom of pan and put pie crust in. Poke vent holes in crust bottom with fork. In a large bowl, mix chicken soup, potato soup, 1/2 cup milk, shredded chicken and vegetables. Pour mixture into pie crust. Top with second pie crust and trim edges to fit. Poke vent holes in pie top. Bake at 400\u00b0 for 45 minutes or until crust is brown.
In a skillet, heat oil over medium heat.
Saute onion until tender.
Remove and set aside.
Brown beef and pork together; drain.
Combine onion, meat, potatoes and seasonings.
Fill pie shell with meat mixture.
Top with crust; seal and flute edges. Make slits in top crust.
Brush with egg or condensed milk, if desired.
Either makes a pretty pie crust.
Bake at 375\u00b0 for 30 to 35 minutes, or until golden brown.
Put crust on bottom of pie plate. Mix Veg-All, cream of chicken soup and 2 boiled chicken breasts. Place in pie crust and put other pie crust on top. Bake at 350\u00b0 until brown.
Peel and chop apples.
Add all other ingredients and mix well. Put pie crust in pie dish.
Pour mixture into pie crust.
Cover with second pie crust.
Poke holes or cut middle for steam to escape.
Bake at 400\u00b0 for 35 to 40 minutes.
he starter for your favorite recipe and reserve one cup for
Place 1 pie crust in pie dish or pan and brown lightly in oven.
Take chicken off the bone and add Veg-All (drained).
Add chicken soup, diluted with 1/4 can of chicken broth.
Stir and warm in microwave.
Pour into pie crust.
Place crust on top. Bake unti pie crust is done following cooking time on pie crust box.
nto casserole dish.
Put pie crust on top.
Flute edges
Combine ingredients.
Pour into pie crust.
Place second pie crust on top.
Crimp edges to seal.
Slit top crust.
Bake at 375\u00b0 for 40 minutes.
Cool 10 minutes.
Place one pie crust on cookie sheet sprayed with Pam.
Slice the Mexican Velveeta cheese thin and place on uncooked crust, leaving about an inch around edge.
On top of Velveeta, place the Montery Jack cheese, sliced thin.
Layer the green chilies and pinto beans on top of cheese.
Top with second pie crust and seal the edges.
Beat an egg and brush the top crust.
b>pie crust, cut away and save outer 1/2 inch.
Roll crust
Bake your favorite pie crust recipe or frozen pie crust.
Over medium heat on top of stove, add all ingredients and stir constantly until mixture coats the spoon.
(Mixture will be thick and stiffen as it cools in pie crust.)
Pour the mixture into the pie crust.
Top with meringue or Cool Whip.
(See Meringue recipe in this section.)
Boil chicken until tender.
Cut meat into chunks.
Precook potatoes, onion, celery, peas and carrots until tender.
Drain. Add chicken broth and cream.
Cook over medium heat until mixture is thick enough to coat the back of a spoon.
Place one pie crust into the bottom of a deep dish pie pan.
Layer chicken and vegetables in the crust and top with sauce mixture.
Cover with second crust and make several slits in top of the crust.
Bake at 400\u00b0 for 30 minutes or until golden brown.
Bake the pie crust and let cool.
(I use Pillsbury pie crust from the dairy section.)
Mix sugar and cornstarch.
Add water. Cook until thick and clear.
(Usually a full rolling boil.) Remove from heat and add jello and vanilla flavoring.
Let pie filling cool.
The cooler the filling the thicker it gets.\tLayer the pie crust with sliced peaches.\tPour cool filling over fruit. Add more fruit and filling until crust is full.
Top with Cool Whip.
You can substitute strawberries and strawberry jello for strawberry pie.
In a large bowl, put fruit and sprinkle with lemon juice.
Mix sugar, tapioca and salt.
Toss lightly into fruit.
Let stand 15 minutes, then pour into pie crust, mounding in the center. Cover with top crust, folding edges under each other to seal.
Make 4 slits in the top of the crust.
Brush top with egg yolk and water mixture.
Bake in a preheated 425\u00b0 oven for 45 to 50 minutes or until golden brown.
Makes 8 servings.