ill and bake, following individual recipe.
PIe: Pare, quarter, and core
re cooking, make a double recipe of pie crust #171844, but reduce
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
Heat 1/4 c. olive oil in skillet and saute first six ingredients over medium high heat till onions are translucent. Add tofu and herbs and cook for 2 minutes more.
Add salt, pepper and parmesan cheese.
Place vegetable mixture in deep dish pie plate and add gravy till it reaches top of veggie mixture.
Cover with the rolled pie dough and prick crust with a fork.
Bake at 350\u00b0 for 35-45 minutes or until golden brown.
b>pie crust into a 9-inch pie dish and pour carrot mixture into pie
200 degrees C). Press the pie crust into the bottom and
or 2 crust pie shell, using your favorite recipe for pie shells.
tir rice and cheese into carrot mixture. Spoon into prepared pan
Preheat oven to 325\u00b0.
Prepare pumpkin pie according to label recipe for pie (or your favorite pumpkin pie recipe).
Combine walnuts, pineapple and coconut with pie filling; blend well.
Pour in pie shell and bake for 1 hour.
egrees F.
Press the pie crust into the bottom and
irmly into a 9 inch pie plate. Bake at 300 for
Combine
carrots,
brown sugar, evaporated milk, vanilla and eggs in bowl.
Mix cinnamon, ginger, nutmeg, salt and flour in small
bowl.
Add to carrot mixture, mixing well.
Pour into pie shell.
Bake in preheated 425\u00b0 oven for 40 to 45 minutes or until set.
Garnish with whipped topping and pecan halves.
Set oven to 400 degrees F.
Fit pie crust into the bottom of a 9-inch pie plate.
In a bowl, combine all ingredients (except the pie shell); beat with a wooden spoon for 2 minutes, or until thoroughly mixed.
Pour into the prepared pie shell.
Bake at 400 degrees F for 15 minutes; reduce temperature to 350 degrees and bake for 45 minutes.
Line large pizza pan with a double recipe of pie dough. A jelly
roll
pan
can
also be used.
Bake crust until light brown at 425\u00b0.
Roll out your pie dough, place in pan, trim
(Unless using the recipe's pie crust - see pie crust directions.).
Combine
Remove plastic overwrap from pie.
Open center hole.
Cut 4 to 6 slits in top crust.
Place pie on an aluminum foil-lined baking sheet.
Bake at 375\u00b0 for 1 hour and 20 minutes, shielding with aluminum foil after 1 hour.
Cool 1 hour.
Bring butter, brown sugar and whipping cream to a boil in a 2-quart saucepan over medium heat, stirring often.
Boil 1 minute; remove from heat. Whisk in vanilla and powdered sugar until smooth.
Pour praline mixture slowly over pie, spreading to cover.
Top with pecans.
Blend together carrots and eggs.
Combine brown sugar, salt and spices.
Stir into carrot mixture.
Blend in milk.
Pour into pastry shell.
Bake in hot oven at 425\u00b0 for 15 minutes.
Reduce heat to 350\u00b0; bake about 30 minutes or until sharp knife, inserted near center of custard comes out clean.
Makes 6 servings.
Cook carrots covered in water with sugar, vanilla and salt until tender. Remove from heat and drain.
Mash carrots and add the remaining ingredients (except nutmeg) one at a time while mixing.
Pour into homemade pie crust or pre-made pie shell. Sprinkle nutmeg on top of the pie before baking.
(This will make 2 pies.)
Preheat oven to 400\u00b0 and bake for 50 minutes or until the center is done.
Preheat oven to 350 degrees F (175 degrees C).
Place the potatoes, carrots, sugar, milk, eggs, and pumpkin pie spice together in a blender; blend until smooth. Pour mixture into the pie crust.
Bake in preheated oven until a toothpick inserted in center comes out clean, about 30 minutes.