ogether.
Gather up the dough and form into a flat
ottom and sides with pie dough.
Save dough for the top.
Line 9 inch pie plate with 1 pie dough, leaving overhang. In
br>Make the filling and pie:
Preheat the oven to
Combine juice, sugar, flour, salt and lemon.
Cook until thick; add butter.
Pour over cherries in an 8-inch pastry lined pie pan.
Cut strips of pie dough for twisted lattice top crust. Flute edge and trim. Bake in a 450\u00b0 oven for 10 minutes, then in a 350\u00b0 oven for 30 minutes. If fresh cherries are used, increase sugar to 1/2 cup.
side.
Roll out each pie dough and cut out six 6
heet of pie dough. Line edges with another sheet of pie dough. Chill.
Preheat oven to 425 degrees.
Roll out pie dough and line 2 large pie plates.
Mix all filling ingredients (excluding whipped cream and candied ginger) with whisk.
Pour into crust.
Bake in preheated oven at 425\u00b0F for for 15 minutes.
Lower temperature to 325\u00b0F and bake for 45 more minutes, or until set.
Cool pies. Top with cream and sprinkle ginger over cream.
Mix together all ingredients.
Pour into an unbaked pie shell. Top with pie dough; trim around edges.
Bake in a 375\u00b0 oven for 30 minutes or until crust browns.
ut two-thirds of the pie dough on a lightly floured surface
Combine first 4 ingredients.
Use 3/4 of pie dough for a good crust and 1/4 for extra flute on rim.
If berries are frozen, allow to thaw.
Place in 9-inch pie shell.
Dot with butter and bake at 400\u00b0 for 35 to 40 minutes.
ine a 9 inch pie dish with pie dough. Trim edge. Using your
5 inch discs cut out pie dough and use to line 4
Grease an 8 inch pie dish. Roll pie dough out into a 12
o 350\u00b0F.
Line pie pan with bottom crust.
Mix onions with meat. Add carrots and diced to potatoes. Salt and pepper and mix in a large bowl.
Prepare bottom crust (pie dough) in a deep dish pie pan. Pour meat and potato mixture into shell.
Place 4 pats of butter on top and cover with top crust. DO NOT cut holes in top of crust. Seal crusts well.
Bake in 375 degree oven on middle rack for 1 hour. Watch that crusts do not burn. Serve with gravy or ketchup.
.
If using refrigerated pie dough, lightly roll it out to
olling pin, roll out the pie dough into a large circle, about
Follow directions for browning 9-inch pie shell.
Boil chicken and debone.
Drain can of Veg-All.
Place deboned chicken in 9-inch pie shell.
Cover with Veg-All and cream of celery soup. Place Pillsbury pie shell on top and trim edges.
Bake at 350\u00b0 for 45 minutes or until brown.
Making the pie dough ( makes 1 double-crust \"