oom temperature.
Line 9\" pie pan with unbaked crust.
Slice apples into pie shell, pour the half cup sugar over the apples, sprinkle with cinnamon.
For the topping, mix flour and sugar. Cut in margarine until crumbly. Spread over the top of the pie. Bake at 350 degrees for 60 minutes, until topping starts to brown just slightly. Cover the edge of the crust with foil when baking. Remove after 45 minutes in the oven so it can brown slightly before finished baking.
ven to 375 and bake pie shell for 10 minutes (or
Preheat oven to 375\u00b0.
Line pie pan with pastry.
Pare apples and slice thin.
Mix 1/2 cup of sugar, salt and desired spices. Pour over apples.
Toss lightly with a fork.
Put in unbaked shell. Combine remaining sugar and flour; add butter.
Rub together until crumbs are formed.
Sprinkle over apples.
Bake for 40 minutes or until apples are thoroughly cooked.
Serve warm with Cheddar cheese.
Pare apples.
Slice and arrange in a 9-inch pastry lined pie pan. Mix 1/2 cup sugar with the cinnamon. Sprinkle over the apples. Sift 1/2 cup sugar with flour.
Cut in butter until crumbly. Sprinkle over apples.
Bake in hot oven at 400\u00b0 for 40 to 50 minutes.
Pare apples; cut in eighths and arrange in 9-inch pastry-lined pie plate.
Mix 1/2 cup sugar with cinnamon; sprinkle over apples. Sift 1/2 cup sugar with flour; cut in butter until crumbly. Sprinkle over apples.
Bake in hot oven (400\u00b0) for 40 to 50 minutes.
Mix sugar and cinnamon.
Mix with apples and raisins.
Pour in crust.
he filling into the chilled pie crust; smooth the top with
n a skillet. Add the apple slices and saute over medium
Preheat oven to 375\u00b0.
Brush pie crust with egg white.
Bake for 5 minutes.
Remove from oven.
Spoon pie filling into crust. In a small bowl, mix flour, sugar and cinnamon.
Cut in margarine until mixture is crumbly.
Stir in pecans.
Sprinkle evenly over pie filling.
Bake at 375\u00b0 for 25 to 30 minutes or until top is golden brown.
Cool slightly on wire rack.
(Sprinkle top with powdered sugar, if desired.)
Garnish with apple slices and mint sprigs.
Makes 7 servings.
Preparation time:
0:35.
Brush pie crust with egg whites.
Bake at 375\u00b0 for 5 minutes; set aside.
Spoon pie filling into pie crust.
In small bowl combine flour, sugar and cinnamon.
Cut in margarine until mixture is crumbly.
Stir in pecans.
Sprinkle over pie filling.
Bake at 375\u00b0 for 25 to 30 minutes or until topping is golden brown.
Cool slightly on wire rack.
Serve warm sprinkled with confectioners sugar as desired.
Garnish with apple slices.
Brush pie crust with some egg white.
Bake at 375\u00b0 for 4 minutes.
Cool.
Spoon pie filling into pie crust.
-inch or 10-inch pie pan.
Flute edges.
Soften gelatin in water for 5 minutes.
Beat egg yolks, add milk sugar and salt; cook over low heat, stirring constantly.
When mixture coats the spoon, stir in softened gelatin.
Cool.
Beat egg whites, add rum and fold into cooled custard.
Pour into crumb pie crust, cover with whipped cream and sprinkle with grated chocolate.
tick cooking spray. Prepare recipe for double crust pie. Divide in half
Line a 9 inch pie pan with pie dough. Pour thickened filling
Preheat oven to 375\u00b0. In a
large saucepan, combine apples, dry pudding mix, water, spices and apple juice. Stir in apples all together. Cook over medium heat until apples soften and mixture starts to boil, stirring often. Spoon hot apples into pie crust. Mix graham cracker crumbs, brown Sugar Twin and pecans. Sprinkle crumbs over the top. Bake 18 to 22 minutes. Serve with Cool Whip or vanilla ice cream or sherbet.
Arrange apple slices in the 9-inch pie crust. Mix 1/2 cup sugar and cinnamon. Sprinkle over apple slices. Sift 1/2 cup sugar and flour. Cut in margarine until crumbly. Sprinkle over apples. Bake at 350\u00b0 for 45 minutes.
Place
apples in unbaked pie shell.
Combine 1/2 cup of the sugar
with cinnamon.
Sprinkle over the apples.
Combine remaining
1/2
cup sugar with flour.
Cut in butter or margarine until crumbly.
Sprinkle crumb mixture over apples.
Bake at
400\u00b0 for
40 minutes or until apples are tender.
Cool or serve warm with whipped cream on top.
ress into a 9-inch pie dish to form a crust