9 inch oven-proof pie dish by spraying with some
han the size of your pie pan. Remove top piece of
alf of pastry and line pie plate. Fill with fruit mixture
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
ntil smooth.
Pour into pie shell.
Sprinkle coconut and
bowl.
FOR THE PRUNE FILLING: Put the prunes into
Sprinkle gelatin on top of water and set aside.
Mix the prune pulp, prune juice, sugar, lemon juice, lemon rind, and salt in a saucepan; cook for two minutes. Add gelatin and water to hot prune mixture, stirring thoroughly, and allow to cool.
Beat egg whites until stiff, but not dry. When prune mixture begins to thicken, fold in stiffly beaten egg whites.
Pour filling into baked pie shell, and chill. Before serving, spread thin layer of whipped cream or whipped topping over the pie if desired.
The way I mix it (Grandpa), I put eggs, sugar, juice, pulp, milk and vanilla and beat these just so they are well mixed. Sift in 2/3 of the flour and all soda.
Put in lukewarm margarine.
Put in rest of flour.
Mix gently; do not beat too much. This recipes makes 7 loaves.
Bake at 350\u00b0 until toothpick comes out clean. Cool 5 minutes and take out of pans.
lace one of the unbaked pie shells in a lightly oiled
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
ith foil and fill with pie weights. Transfer to a baking
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Cook prunes with as little water as possible, using 3 tablespoons molasses to sweeten.
Make syrup of sugar and prune juice.
Add molasses, prunes and coconut.
Cook 10 minutes. Remove from fire and add egg yolks and other ingredients and fill pie shell.
Bake at moderate oven for 30 to 40 minutes.
Add meringue.
Brown for a few minutes in oven.
Mix water, lemon juice, 36 packets Equal sweetener and cornstarch in medium saucepan.
Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute.
Beat eggs, 2 egg whites and lemon peel in small bowl; stir in about 1/2 of the hot cornstarch mixture.
Stir egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute.
Remove from heat; add margarine, stirring until melted. Stir in food color.
Pour mixture into baked pie shell.
Beat eggs slightly.
Mix together and blend in thoroughly the flour, sugar, salt and cinnamon.
Stir in milk, juice, vanilla and prunes.
Pour into pie pan distributing prunes evenly.
Bake until silver knife thrust into side of filling comes out clean.
Spread with sweetened whipped cream if desired.
Baking temperature: 375\u00b0.
Baking time:
50 to 60 minutes.
Preheat oven to 300\u00b0F.
Rub prunes through a strainer; add 1/2 cup sugar and heat again to boiling until sugar is dissolved.
Add salt, lemon juice and rind.
Beat egg whites until nearly stiff; gradually add remaining sugar and continue to beat until stiff enough to hold it's shape.
Fold in prune pulp, pour into pie shell and bake for about 30 minutes or until set.
Allow butter and cheese to warm; mix together.
Add flour; mix until it is like pie dough.
Chill for at least 1 hour.
On a well floured board, roll out until it is thinner than pie dough. Cut into strips about 1 1/2 x 3-inches.
Add filling to center; pinch ends together.
Bake on greased cookie sheet for 15 minutes at 400\u00b0.
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.