For the pie crust whisk together the flour
ugar; add the cherries along with the \"Kirsch\" or \"almond\" flavoring
n a large bowl with lemon juice.
Add
ix in the cold, cubed butter. Place mixture in the fridge
d beat until smooth.
PIE CRUST.
Combine flour& Salt.<
iberally with corn starch or sweet rice flour. Roll out the pie crust
ch springform pan with nonstick spray and
Line tart pan with pie crust making sure sides are high
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.
b>butter and then, running the mixer on low (or by hand with
For Pie Crust, combine flour and salt in
rger bowl and let stand for 15 minutes. Reusable/disposable food
For pie crust, in a food processor,
>pie pan with the pastry and press the edges of the crust with
For pie crust- In a large bowl,
Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate
Preheat an oven to 450 degrees F (230 degrees C). Press pie pastry into a 9-inch pie pan.
Fill prepared pie crust with peaches. Mix sugar, egg, flour, butter, and cinnamon together in a bowl; pour over peaches.
Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until peach filling is bubbling and crust is lightly browned, 40 to 45 minutes.
peas. Bring to boil & simmer for 5 minutes. Remove from heat
Pastry for double crust pie-------------.
Combine flour, lard and salt with a pastry blender
medium bowl, add butter, Karo syrup and sugar and