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.)
Beat eggs; add Karo syrup, sugar, butter, vanilla and salt. Mix until well blended, then stir in pecan halves. Pour into pie shell. Bake in a 350\u00b0 oven for 55 to 65 minutes or until a knife inserted into pie comes out clean. Double recipe for 2 pies.
ticking out (this will help for pulling pies out of pan). Spray
ver medium heat and boil for 2 minutes; stir constantly.
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.
ARIATIONS: If desired, double the recipe for pecan topping.
You can substitute
ike to use onion powder for pot pies and quiches but a
Add ingredients as in the order listed.
It is best to mix all the ingredients by hand, rather than mixer.
This is enough for 2 pies.
Do not preheat oven, then bake at 450\u00b0 for 10 minutes, then at 350\u00b0 for 25 to 40 minutes.
This recipe was used at the Britling's Cafeteria on 20th Street, downtown Birmingham.
Mix sugar, syrup and butter.
Add eggs and pecans.
Fill unbaked crust with mixture and bake in hot oven 400\u00b0 for ten minutes.
Reduce heat to moderate 350\u00b0 and continue baking for 40 minutes, or until done.
Some variations on this are for adding 1/2 cream or 1/4 c. whole milk. The recipe doubles well for 2 pies, but cut back on pecans.
Combine
first\t5
ingredients in a small bowl; beat at medium speed
of\telectric
mixer just until smooth.
Layer 1 teaspoon pecans, 1 teaspoon filling and 1/2 teaspoon pecans in each\tpastry shell.
Bake pies at 325\u00b0 for 25 minutes or until filling is set. Yield:
2 dozen.
Beat eggs thoroughly with sugar, salt, melted butter and syrup. Add pecans. Pour into pie crust. Bake for 50 minutes at 350\u00b0. (Double recipe makes 3 pies.)
For the fruit mince, process dried
Cream butter and sugar; add syrup, well beaten eggs, salt and vanilla.
When well mixed, add coarsely chopped pecans.
Turn into pie plates lined with pastry.
Bake in moderate (350\u00b0) oven for about 1/2 to 1 hour, or until firm.
cup of raw sugar (for camping purposes, 1/4 may
Preheat oven to 300\u00b0.
Beat eggs slightly in a 2-quart bowl. Stir in sugar, corn syrup and melted butter or margarine.
Stir in pecans.
Pour in unbaked pie shell.
Bake for 35 to 40 minutes. (You may use 5 eggs and double the recipe for 2 pies.)
Preheat oven to 350 degrees F (175 degrees C).
Place pecans on a food processor and pulse until coarsely chopped.
Mix sugar, eggs, light corn syrup, dark corn syrup, butter, vanilla extract, and salt together in a bowl; fold in pecans. Spoon 1/4 cup pecan mixture into each pie shell. Place pies on a baking sheet.
Bake in the preheated oven until pies are slightly browned, 25 to 30 minutes.
ot over medium-low heat for 1 hour, or until all
n plastic wrap and refrigerate for 30 minutes.
Place each
nd toast in the oven for 5 minutes. When cool, chop
Mix all ingredients, pour into uncooked deep pie crust. Bake 45 minutes at 325\u00b0. Double recipe for 3 pies.