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.)
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
Cook the zucchini in salted water in saucepan for 2 minutes; drain. Combine dry ingredients in bowl.
Layer dry mixture and zucchini in pastry lined pie plate until all ingredients are used. Dot with butter.
Top with remaining pastry. Bake at 350\u00b0 for 45 to 60 minutes or until browned.
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.
Use your own favorite recipe for a 2-crust pie.
t a smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn
Preheat oven to 400\u00b0.
Peel zucchini.
Cut lengthwise and remove seeds.
Cut in pieces to look like apples for apple pie. (Optional:
Cook or steam briefly if softer fruit is desired.
Cool well in cold water and drain well before adding.)
Stir together dry ingredients.
Mix lightly with zucchini.
Turn into pastry lined pan.
Sprinkle with lemon juice and dot with butter.
Cover with top crust.
Flute edge and cut slits in top.
Brush top with milk and sprinkle cinnamon-sugar.
Bake 40 to 50 minutes.
Mix all ingredients in one bowl.
Butter 9-inch glass dish. Bake at 350\u00b0 for 40 minutes or until golden brown.
Double recipe for 9 x 13 pan.
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.
In skillet, melt butter. Add zucchini and onion.
Cook until tender (about 10 minutes).
Stir in parsley, salt, pepper, garlic powder, basil and oregano.
In a large bowl, blend eggs and cheese. Stir in vegetable mixture; set aside.
Separate crescent rolls and place in ungreased 10-inch pie pan.
Spread crust with mustard.
Pour veggie mixture evenly onto crust.
Bake at 375\u00b0 for 18 to 20 minutes.
Let stand 10 minutes before serving. For firmer pie, turn oven down to 300\u00b0 and bake an additional 10 to 15 minutes.
Peel and cut zucchini lengthwise; remove seeds.
Slice and steam-cook until tender.
Place in ice water for 5 minutes; drain well.
Mix all other ingredients together, then pour over squash slices, mixing together well.
Put mixture into a 9-inch pie shell. Dot with butter.
Cover with top crust.
Bake at 400\u00b0 for about 40 minutes or until crust is golden.
Everyone knows the recipe for pasties, meat, potatoes and onions,
For the marmalade, place the orange
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.
Divide nuts and chips in bottom of two unbaked pie shells. Over this, pour mixture of remaining ingredients.
Bake in 350\u00b0 oven for 30 to 40 minutes or until set in center of pie.
Yields 2 pies (use half of recipe for 1 pie).
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 in 2-quart bowl.
Stir in sugar, syrup and melted margarine.
Stir in pecans.
Pour in unbaked pie shell.
Bake at 375\u00b0 for 35 minutes until filling is slightly firm.
Center of pie will become firm when cool.
In a large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in 350\u00b0 oven 55 minutes. Chocolate Pecan Pie: Follow recipe for Pecan Pie. Melt 4 squares semi-sweet chocolate with margarine.
Mix together and bake in 350\u00b0 oven for 30 to 45 minutes. Makes a delicious pie.
Sift the flour with the salt.
Mix the Crisco into the mixture with pastry cutter or fingers until it becomes size of small peas. Add the ice water.
Form into 6 balls.
Makes enough for 6 pie shells.
May be kept in freezer for future use.
Will defrost in about 40 minutes for use.