9 1/2 inch pie dish.
In a saucepan
nd pour into baked pie shell.
Place pie briefly under broiler
ill and bake, following individual recipe.
PIe: Pare, quarter, and core
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
Beat together all ingredients except the cheese.
Grease a deep pie dish or an 9x9 baking dish and put in around 3 cups of your desired filling, You can use whatever you like for filling. Amanda offers nice suggestions at http://mandyskitchen.wordpress.com/2011/04/10/sourdough-impossible-pie/.
Top with the sourdough mixture.
Sprinkle cheese over the top and bake in a preheated 400 degree oven for 40 minutes or until set. Let stand 5-10 minutes before serving.
Mix in blender.
Put in pie pan and bake at 375\u00b0 for 45 minutes or until done. This makes its own crust; you do not need a pie crust.
Very easy made and very delicious.
Mix Cool Whip, Eagle Brand milk, lemon juice, fruit cocktail, pineapple, mandarin oranges and pecans together well and pour into the graham cracker pie shells.
Chill for 1 or 2 hours before serving.
or 2 crust pie shell, using your favorite recipe for pie shells.
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.
Put ingredients in blender for 30 seconds.
Grease and flour 9 or 10-inch deep pie dish.
Top with coconut.
Bake at 350\u00b0 for 40 to 45 minutes.
Mix in blender for 3 minutes or until fluffy.
Pour into buttered pie plate.
Bake at 350\u00b0 for 50 minutes.
Line large pizza pan with a double recipe of pie dough. A jelly
roll
pan
can
also be used.
Bake crust until light brown at 425\u00b0.
Roll out your pie dough, place in pan, trim
re cooking, make a double recipe of pie crust #171844, but reduce
(Unless using the recipe's pie crust - see pie crust directions.).
Combine
Remove plastic overwrap from pie.
Open center hole.
Cut 4 to 6 slits in top crust.
Place pie on an aluminum foil-lined baking sheet.
Bake at 375\u00b0 for 1 hour and 20 minutes, shielding with aluminum foil after 1 hour.
Cool 1 hour.
Bring butter, brown sugar and whipping cream to a boil in a 2-quart saucepan over medium heat, stirring often.
Boil 1 minute; remove from heat. Whisk in vanilla and powdered sugar until smooth.
Pour praline mixture slowly over pie, spreading to cover.
Top with pecans.
Preheat oven to 400\u00b0F.
Beat together sour cream, sugar, flour, salt, vanilla and egg. Add apples, mixing carefully to coat well.
Pour filling into a pie shell and bake at 400 degrees for 25 minute.
While pie is cooking mix together all ingredients for crumb topping until the mixture resembles coarse crumbs.
Remove pie from oven and sprinkle with crumb topping. Bake for an additional 20 minutes.
Let cool for a hour before serving.
Cook quail until tender in enough water to cover them.
Salt water to taste. Save liquid. Remove all meat from bones; place in a greased 9 x 13-inch pan. Mix 4 tablespoons flour in 1/2 cup cold water. Add flour paste gradually to cool quail broth, stirring constantly. Cook mixture until thickened; pour over quail meat in pan. Add the drained peas. Roll out pie crust to cover top of pan. Dot with butter. Bake at 375\u00b0 until crust is golden brown.
utting into pie shell.
Prepare your favorite recipe for pie crust and
Preheat oven to 350\u00b0.
Boil potatoes until done.
Pour off water.
Peel and mash potatoes with potato masher. Add sugar, butter and eggs.
Mix thoroughly.
Add nutmeg, ginger, lemon extract and milk.
(Use your own recipe for pie crust.)
Pour mixture into 2 pie crusts.
Bake 60 minutes.
Cool before cutting. Use half ingredients for 1 pie.