ven to 400\u00b0F. Place pie crust in a 9-inch
pie plate; trim edges. Fill with scrunched foil. Bake for 10
an with removable bottom.
For the pastry, sift flour and
For the berry coulis, place all
rfce and place on to pie tin. Then refridgerate foir 30
For the lemon curd, combine all
ide down, on pan.
For the meringue, remove tea from bags
br>Cover/wrap and refrigerate for 30 minutes.
Then, roll
aper. Turn over paper.
For the meringue, beat egg whites in
FOR THE CUSTARD: In a lg
-cup baking dishes.
For the meringue, beat egg whites in
ake in dish. Bake, uncovered, for 45 mins. Remove pudding from
For the witches fingers, preheat the
Prepare pastry for 2 crust pie shell, using your favorite recipe for pie shells.
Roll
Preheat oven to 325\u00b0.
Prepare pumpkin pie according to label recipe for pie (or your favorite pumpkin pie recipe).
Combine walnuts, pineapple and coconut with pie filling; blend well.
Pour in pie shell and bake for 1 hour.
Using mixer beat egg whites and all ingredients until peaks. Put on top of pie.
Place in oven at 300\u00b0 for 25 minutes, or until golden brown.
br>Prepare your favorite recipe for pie crust and fit the bottom
60C/310F/Gas 2.
For the pudding base, pour the
Heat 1/4 c. olive oil in skillet and saute first six ingredients over medium high heat till onions are translucent. Add tofu and herbs and cook for 2 minutes more.
Add salt, pepper and parmesan cheese.
Place vegetable mixture in deep dish pie plate and add gravy till it reaches top of veggie mixture.
Cover with the rolled pie dough and prick crust with a fork.
Bake at 350\u00b0 for 35-45 minutes or until golden brown.
In a large bowl, mix all ingredients together well.
Separate into two balls and roll dough on floured surface.
Ready for pie plate!