Mix together the sugar, flour and spices. Stir in butter. Beat in eggs and add milk and vanilla. Mix well.
Pour into unbaked pie shell. Bake 10 to 15 minutes at 400 degrees F (205 degrees C), then reduce heat to 350 degrees F (175 degrees C) and bake 30 minutes more or until pie sets.
Cream together until fluffy butter and sugar; add flour, salt and vanilla and beat well after each addition.
Stir in milk slowly.
Pour into well chilled pie shell and bake in hot oven at 450\u00b0 for 10 minutes.
Reduce heat to 350\u00b0 and continue baking for 30 minutes or until firm.
Cream together butter and sugar; add flour, salt and vanilla. Beat well.
Add eggs; stir in milk.
Bake at 450\u00b0 for 10 minutes. Reduce heat to 350\u00b0 and bake for 30 minutes until firm.
Preheat oven to 350 degrees.
Cream together sugar, egg yolks and butter.
Add milk and vanilla.
Fold in egg whites beaten fairly stiff, but not dry.
Pour into unbaked pie shell.
Bake for 40 minutes or until set and golden brown.
Cream all ingredients together well and pour into pie shell. Bake at 325\u00b0 for 45 minutes to 1 hour.
Cream butter or margarine, and add sugar; cream until light and fluffy. Mix in egg yolks. Combine flour and spices, and add to creamed mixture. Blend in cream. Stir in nuts, raisins, and dates. Pour filling into unbaked pie shell.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until set. Cool.
Mix all ingredients and pour into two 8 or 9-inch pie pans. Bake 40 to 50 minutes at 375\u00b0.
ver and refrigerate the pasty for about 30 minutes or
Prepare pastry for 2 crust pie shell, using your favorite recipe for pie shells.
Roll
reparing the pot pie filling recipe. When the pot pie filling is ready
ut Pastry for Single-Crust Pie. Line a 9-inch pie plate with
br>Meanwhile, prepare Pastry for Deep-Dish Pie. On a lightly floured
Line a 9 inch pie pan with pie dough. Pour thickened filling
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.)
Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9
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.
Prepare your favorite single crust pie shell, baking for 5 minutes in a 450\u00b0 oven. Remove double thickness foil bottom lining and bake for 5 minutes more.
Lower temperature to 350\u00b0.
In a large bowl, beat egg yolks slightly with fork. Stir in next 5 ingredients.
Gradually stir in milk.
In a small bowl, beat egg whites until stiff peaks form.
Fold whites into yolk mixture. Pour into partially baked pastry. Bake at 350\u00b0 for 30 minutes or until knife inserted in center comes out clean.
tick cooking spray. Prepare recipe for double crust pie. Divide in half. Roll
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!
Mix all ingredients; bake at 350\u00b0 for 45 minutes to 1 hour. This is good, tastes a lot like sweet potato pie to me.