et a smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn a
For The Pie Crust: Before making the pie crust, put mixing bowl, utensils
ATER and let it set for a few minutes to bloom
sing fresh fruit, jam or pie filling, hold it aside.
If
In a large bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.
To prepare cobbler:Pour butter into an 11-in. x 7-in. baking dish. Top with pie filling. In a bowl, combine 2 cups cobbler mix and water. Drop by rounded tablespoonfuls over pie filling; spread gently. Bake at 350\u00b0 for 35-40 minutes or until topping is golden brown. Serve warm.
Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Beat together oil, eggs and vanilla.
Sift dry ingredients together and add to egg mixture.
Stir in cherry pie filling and nuts by hand.
Pour into 2 greased and floured loaf pans.
Bake at 350\u00b0 for 50 minutes to 1 hour.
Melt butter or margarine in 9 x 9 baking dish.
Mix sugar, flour, salt, and baking powder.
Add milk and mix well.
Pour batter into melted butter-- do not stir.
Pour pie filling into batter (I drop it by spoonful and put several spoons in the middle and then divide the rest into the corners and sides-- do not stir).
Bake@ 350\u00b0 for 50 minutes to 1 hour or until golden brown.
Preheat oven to 375\u00b0.
Make pie crust and bake for 15 minutes. In mixing bowl blend sour cream, milk, juice, egg, vanilla and cinnamon.
Pour into shell.
Bake for 30 minutes or until set. Cool.
Put apple pie filling on top.
Serve warm or chilled.
Mix pie filling and spices.
Pour into pie shell.
Beat eggs; add salt, sugar and coconut.
Add hot milk while stirring.
Pour over pie filling.
Bake at 350\u00b0 for 40 minutes.
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.)
Measure sugar and cornstarch into saucepan; mix well.
Add pineapple with its juice; mix well so no lumps form.
Stir in pie filling and food color.
Use a wooden spoon; stir gently to avoid mashing the cherries.
Cook over medium heat until mixture comes to a boil and is well thickened, about 5 to 8 minutes.
Remove from heat; stir in dry gelatin.
Let cool.
Combine all ingredients except vanilla and cook over medium heat, stirring constantly until mixture thickens.
Remove from heat and stir in vanilla.
Immediately spoon into pie shell and spread the meringue on hot pie filling.
Spread meringue to edge of pastry.
Bake at 325\u00b0 for 10 to 15 minutes or until golden brown.
To prevent meringue shrinkage, move to draft free place. Do not refrigerate.
Combine pie filling, milk and egg in saucepan.
Cook and stir over medium heat until mixture comes to a full boil.
Remove from heat; stir in butter and 1/4 cup of the coconut.
Cool 5 minutes, stirring twice.
Pour into baked pie shell. Chill about 4 hours. Spread whipped topping over pie and sprinkle with remaining coconut.
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
Mix
sugar
and
flour\ttogether;
add\tsalt.
Beat egg yolks together,
pour into pan with sugar and flour.
Pour in milk, vanilla, butter;
mix chocolate with a little amount of warm water
and dissolve well; add to mixture.
Cook over low heat until
mixture is thick like a pudding.
Use same recipe for coconut
pie.
Use coconut instead of chocolate.
Use egg whites for topping.
the pan will be full for the 11x7-inch pan).
FOR THE PIE FILLING:.
Steam the mussels in
ven to 425 degrees.
For the crust: Combine flour and
Preheat oven to 350 degrees f.
In a large mixing bowl, combine ingredients for pie filling.
Line a 9 inch pie dish with crust, add pie filling and top with other pie crust.
Crimp the edges of the pie crust to seal the pie.
Create a hole in the center using a knife.
Top with egg wash and tablespoon of sugar.
Place in the oven for 30-40 minutes until golden brown.
For the pie filling: Mix flour, cornstarch, salt, sugar