eat is tender.
Peel and cube potato,cook firm in saucepan
o 325.
Prepare Sweet Potato Filling: Combine mashed sweet potatoes
ver and refrigerate the pasty for about 30 minutes or
tir in lemon peel. Cover and chill for 30 minutes.
Meanwhile
oll pastry for single-crust pie, Line a 9\" pie plate with pastry
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.
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!
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
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
Peel, core and slice
apples<
Mix
sugar
and
flour\ttogether;
add\tsalt.
Beat egg yolks together,
pour into pan with sugar and flour.
Pour in milk, vanilla, butter;
mix chocolate with a little amount of warm water
and dissolve well; add to mixture.
Cook over low heat until
mixture is thick like a pudding.
Use same recipe for coconut
pie.
Use coconut instead of chocolate.
Use egg whites for topping.
Beat eggs slightly.
Add sugar, salt and vanilla.
Add milk while stirring constantly.
Sprinkle nutmeg over pie after filling crusts.
Bake at 400\u00b0 for 30 minutes.
Do not overbake.
You may add 3/4 to 1 cup coconut to recipe for Coconut Custard Pie.
Pie is done when jiggled and center appears firm, but soft.
Make pastry for 2-crust pie.
To peel tomatoes easily, immerse in boiling water until skins will slip off (about 3 minutes). Blend together the sugar, cinnamon, nutmeg, salt, flour and lemon juice in bowl.
Toss in green tomatoes.
Place in pastry lined 9-inch pie pan.
Adjust top crust and flute edges; cut vents. Bake in hot oven at 425\u00b0 for 50 to 60 minutes, until tomatoes are soft and crust is browned.