Note:
For lemon pie, use 1 1/2 cups milk and 1/2 cup ReaLemon, no flavoring.
Note:
For lemon pie, use 1 1/2 cups milk and 1/2 cup ReaLemon, no flavoring.
For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
Fold in Cool Whip.
Spoon mixture into crust.
Smooth with spatula.
Top with blueberries.
Refrigerate several hours.
before cutting.
Use your favorite pie crust recipe for a two crust pie.
Mix together the flour and sugar.
Then beat the yolks slightly and add flour, sugar, butter and small can crushed pineapple.
Cook until thickened and pour into a baked pie shell. Top with your favorite meringue made from the reserved egg whites.
Melt butter.
Mix all ingredients together in a bowl.
Put in unbaked pie crust.
Bake in 350\u00b0 oven for 25 to 30 minutes. Double recipe for 9-inch glass pie dish or use thin frozen pie crust for single recipe.
Use your own favorite recipe for a 2-crust pie.
o 350\u00b0 F.
For Crust: Melt butter.
Stir
y combining the olive oil, lemon juice, grape juice, vinegar,
For Pie Crust, combine flour and
Put rhubarb into pie crust.
Beat egg yolks, sugar, flour, salt and nutmeg together.
Spread over rhubarb and bake at 350\u00b0F for 45 minutes.
Beat egg whites with 6 Tbsp sugar for meringue. Spread on pie and bake until nicely browned.
Heat juice or cider to a boil and pour over dried apples; let stand for 1 hour.
Cook apples in juice for 10 to 15 minutes or till tender.
Stir remaining ingredients together.
Add to apples and mix well.
Put prepared pie crust in a 9-inch pie pan.
Pour prepared apple mixture into crust.
Top with 2nd crust.
Brush with milk and sprinkle with sugar.
Bake at 400\u00b0 for 50 minutes or till done.
mooth.
Chill in refrigerator for 30 minutes.
Spoon into
Place 1 pastry round into a greased or nonstick pie pan. Combine apple juice and cornstarch in a large saucepan; bring to a boil, stirring frequently. Add margarine and spices. Mix well and stir in apples. Spoon mixture into pie crust. Place remaining crust on top; cut slits in top crust. Fold edges and flute. Bake at 375\u00b0 for 1 hour.
Line 8 inch pie plate with heavy foil or
In a large, heavy pot, combine all ingredients, except crusts. Simmer for 2 to 3 hours, draining fat off with spoon as mixture cooks.
Boil and mash the potatoes.
Add to pork mixture.
Stir until thoroughly combined.
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.
Combine thawed limeade with the can of milk until smooth. Fold in Cool Whip and pour into pie shell.
Refrigerate overnight or all day before slicing.
Very good and easy to make.
(Limeade may be substituted with lemonade for a good lemon pie.)
hites for the meringue, to avoid underbeating the egg whites. This pie is
In a bowl, mix the sugar, flour, cornstarch, and salt together.
In a saucepan over high heat, boil 2 cups water; add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken.
Reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat.
Remove from heat, stir in the lemon juice and rind and combine well; let cool for 5 minutes, then pour into previously-baked pie shell. If you like, you can cover with meringue (use \"Weepless Meringue #20159\" recipe).