-inch pie plate with one of your piecrusts. Transfer cranberry filling
*MEAN CHEF's pie crust recipe is one of the best
ill and bake, following individual recipe.
PIe: Pare, quarter, and core
o fit a 9 inch pie plate. Place bottom crust in
Preheat oven to 450 degrees F (230 degrees C). Line a 9 inch pie pan with pastry, and save remaining pastry for the top. Refrigerate both while you make the filling.
Chop cranberries coarsely. Combine with raisins, flour, sugar, water, and vanilla. Place filling in chilled pie shell. Cover with top crust, slash top in several places, and crimp edges together securely.
Bake in preheated oven) for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 30 minutes. Cool before serving.
Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.
In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.
Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.
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.
Cut 1/2 cup of butter or margarine into 1 cup of flour as in pie crust.
Sprinkle with 2 tablespoons of cold water.
Mix with fork, shape into ball.
Roll or pat out into two 12 x 3-inch strips, leaving 3 inches between strips (or leave in one piece). Pastry should be about 1/4-inch thick.
Mix all ingredients.
Bake at 425\u00b0 for 10 minutes.
Turn oven to 350\u00b0.
Cut slits in top.
Bake approximately 40 minutes, golden brown.
Makes large juicy very good pie!
Preheat oven to 375\u00b0.
Peel, core and slice apples.
In a bowl, mix apples, cranberries, sugars, spices, flour and cornstarch; mix well.
Place apple-cranberry mixture into crusted pie plate.
Cut butter into small slices and place over apple-cranberry mixture. Place second crust over pie; create vents on top crust.
Bake at 375\u00b0 for 50 to 70 minutes until juices flow over pie.
Preheat oven 400\u00b0.
Line pie pan with bottom crust.
Combine in a bowl: cranberry sauce, sugar, tapioca, lemon juice and pie filling; let stand for 15 minutes.
Pour into pie plate, dot with butter, cover with top crust, seal edges, crimp and make slits in top crust to allow steam to escape.
Brush crust with milk.
Cover crust edges with foil to prevent burning.
Bake at 400\u00b0 for 40-50 minutes, removing foil during last 15 minutes.
Cool on rack.
Serve warm or cold.
edium low heat until the cranberry skins split.
Combine the
00 degrees F.
Place pie shell on baking sheet.
br>Add cornstarch to cold cranberry juice and stir until mixed
Combine Eagle Brand and water. Add pudding mix; beat about 2 minutes. Chill until just thickened, about 15 minutes. Fold in whipped topping.
Spoon 1/3 of the pudding mixture into 3L: serving bowl; top with half of the cake cubes. Top with half of the pie filling and 1/3 of the pudding mixture. Repeat with remaining cake cubes, pie filling and pudding mixture.
Cover and chill overnight.
olling pin and unroll into pie plate, leaving at least 1
n a 9 inch pie plate and bake at 450
Prepare Jello using 1 c. boiling water and stirring until dissolved.
Add cold water and refrigerate until mixture begins to thicken, about 1 to 1 1/2 hours.
Soften cream cheese with milk and spread into baked pie shell.
After Jello has begun to thicken, whip until fluffy.
Stir whole cranberry sauce to break apart and fold into Jello mixture.
Pour into cream cheese lined pastry shell and refrigerate until set.
Serve with whipped cream.
Dissolve jello in boiling water.
Add cranberry sauce and orange rind; add juice.
Chill until thickened.
Fold in whipped topping.
Chill again until mixture will mound.
Pour into pie shell.
Chill until firm, about 3 hours.
Combine condensed milk, lemon juice, vanilla and cream cheese in blender or with a mixer until smooth.
Stir in the cranberry sauce.
Spoon mixture into pie crust.
Freeze until firm.
Thaw 10 to 15 minutes before serving.