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.
ven to 425 degrees.
For the crust: Combine flour and salt
To make the pie crust: Combine the water and
For The Pie Crust: Before making the pie crust, put mixing bowl, utensils and
egrees F.
Unroll one pie crust onto a lightly floured surface
wrap in plastic and refrigerate for at least 2 hours or
ball for single pie crust. Divide dough in two for double crust or double
ice flour. Roll out the pie crust very very thin (about 6x12
For starter:
Do not use
Preheat oven to 375 deg F.
Whisk eggs; add rest of ingredients.
Warm pie crust in oven until hot to touch, letting custard stand at room temperature.
Pour mixture into crust and bake till center of filling seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes.
Let cool completely on a rack before slicing!
Refrigerate for up to one day.
Serve cold, at room temp, or slightly warmed, with whipped fresh cream.
ENJOY!
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
Bake your favorite pie crust recipe or frozen pie crust.
Over medium heat on top of stove, add all ingredients and stir constantly until mixture coats the spoon.
(Mixture will be thick and stiffen as it cools in pie crust.)
Pour the mixture into the pie crust.
Top with meringue or Cool Whip.
(See Meringue recipe in this section.)
b>recipe for pasties, meat, potatoes and onions, sliced thin, and a good crust
nto 9-inch deep-dish pie plate or shallow 1.5
Roll your pie crust 1/8-inch thicker than a normal pie crust.
Roll out pie crust, and lay in pan - metal'
For the pie crust whisk together the flour and
Mix together the Cool Whip, milk and lemon juice.
Pour into pie crust.
Top with a fruit filling.
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
Mix all ingredients together and roll out between 2 pieces of wax paper. Makes enough for 1 pie crust.