Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
ottom and sides of two pie plates (not deep dish) with
Beat eggs slightly.
Add sugar, salt and vanilla.
Add milk while stirring constantly.
Sprinkle nutmeg over pie after filling crusts.
Bake at 400\u00b0 for 30 minutes.
Do not overbake.
You may add 3/4 to 1 cup coconut to recipe for Coconut Custard Pie.
Pie is done when jiggled and center appears firm, but soft.
Preheat oven 425F degrees.
Follow the recipe for basic pie crust but bake the crust for only 5 minutes.
Remove from oven.
Reduce oven to 400F degrees.
Line the bottom of pie crust with tomato slices.
Sprinkle on spices.
In bowl, mix mayonnaise and cheese.
Spread evenly over the tomato slices covering all the edges (like putting on iceing).
Bake for 35 minutes.
Serve at once while still hot and bubbling.
Mix all ingredients well.
Pour into pastry lined 9-inch pie plate.
Place into preheated hot oven, 450\u00b0, for 20 minutes. Reduce oven heat to 350\u00b0.
Bake for 30 to 35 minutes until a silver knife placed in the center comes out clean, as one does for a pumpkin or custard pie.
Good eating and enjoy!
t a smooth puree.
Recipe for Pumpkin Pie Filling.
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Line 9-inch pie pan with 1/2 pastry, 1/8-inch thick.
Wash rhubarb and dice into pieces.
Place rhubarb in pie shell.
Combine sugar, cornstarch and salt.
Add egg and beat well.
Add Karo syrup and melted butter.
Pour over rhubarb.
Roll out remaining pastry. Cut into narrow strips.
Arrange lattice of pastry strips across top.
Bake in hot oven.
Heat to moderate at 350\u00b0.
Bake 45 minutes or until rhubarb is tender.
Prepare pie crust. Bake at 450\u00b0 for 8 to 12 minutes. Remove from oven and cool.
Beat all ingredients together. Bake in unbaked pie shell like a custard pie until knife comes out clean (450\u00b0 for 10 minutes; reduce heat to 300\u00b0 and bake 50 minutes or until done).
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
plastic wrap and refrigerate for at least 30 minutes.
Scald rhubarb in boiling water to cover.
Keep tightly covered and allow to stand several minutes before draining. Prepare mixture of eggs, flour, sugar and lemon juice.
Add drained rhubarb to this mixture, stirring gently to mix well. Pour into unbaked pie shell and bake as for any custard pie.
Everyone knows the recipe for pasties, meat, potatoes and onions,
Combine eggs, sugar and salt.
Gradually stir in hot milk; add flavoring.
Strain before you put in crust.
Last, sprinkle with nutmeg.
Bake the pastry about 3 minutes in oven before adding the filling.
Heat oven at 450\u00b0 and bake pie for 10 minutes, then reduce heat to 350\u00b0 and bake around 25 minutes or until knife inserted in center comes out clean.
Do not overbake.
For the marmalade, place the orange
Add flour and sugar to fruit; add beaten eggs.
Put in your favorite crust and dot with butter.
Bake at 425\u00b0 for 15 minutes; then cut to 350\u00b0 for 45 to 50 minutes.
Thoroughly mix eggs, sugar, salt and vanilla.
Slowly stir in hot milk.
At once, pour into unbaked pie shell.
To avoid spills, fill at oven.
Dash top with nutmeg (optional).
Bake in very hot oven at 475\u00b0 for 5 minutes.
Reduce to 425\u00b0 and bake 10 minutes or until knife inserted comes clean.
Cool on rack and chill.
For the pie: Mix together eggs, vanilla, pumpkin, brown sugar and seasoning mix. In saucepan, mix evaporated milk, half and half, and granulated sugar. Cook over low heat until sugar dissolves. Add to the pumpkin mixture. Pour into unbaked pie shell and bake at 425\u00b0F for 15 minutes. Lower heat to 350\u00b0F and cook 25 minutes. Store in refrigerator.
For the seasoning: Combine all ingredients. Store in airtight container for use in other baking. Makes about 3/4 cup.
Mix together and pour into unbaked pie shell.
Bake at 350\u00b0 for 25 minutes.
Test with knife as for custard pie.
May need a few more minutes, then cool.