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.
re cooking, make a double recipe of pie crust #171844, but reduce sugar
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.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
d pressing berries against side of pot, until berries have completely
Mix pudding as directed on package.
Take 3/4 of whipped cream and mix with all the pudding.
Add coconut, pecans and chocolate chips to the mixture.
Fold mixture into pie crust.
Take remaining Cool Whip and spread on top of pie.
Now, take remaining coconut, pecans and chocolate chips and sprinkle them over the pie.
Place in the refrigerator for about 2 hours and it's ready to eat.
Beat milk lightly and add lemon juice, pecans, coconut and pineapple.
Fold together with all of Cool Whip.
Fill pie crust. Add cherries to top of pie and chill.
Beat whipped topping mix with 1 cup milk and vanilla, using large mixer bowl. Beat on high with electric mixer about 6 minutes or until topping thickens and forms peaks. Add remaining milk, pie filling mix and coconut. Blend on low speed. Beat on high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Toast coconut and sprinkle on top of pie. Chill at least 4 hours before serving.
Line a 9-inch pie plate with half of the pastry; trim the edges of crust.
Combine sugar and salt.
Add blackberries, tossing to coat.
Pour berry mixture into pastry-lined pie plate.
Cut slits in top crust; place on top of filling.
Seal and flute edges.
To prevent overbrowning, cover edge of pie with foil.
Bake in a 375\u00b0 oven for 20 minutes.
Remove foil.
Bake for 25 to 30 minutes longer or until golden.
Cool on rack.
Serve with ice cream, if desired.
Grease 9-inch pie plate with butter, then slice apples and layer in bottom of pie plate.
Mix cinnamon and sugar together and sprinkle over apples.
Stir together butter, brown sugar, flour, salt, water and chopped pecans.
Mixture will be gooey.
Spread over apples with knife dipped in water.
Bake at 350\u00b0 for 1 hour.
Mix Dream Whip according to directions on box in deep bowl. In separate bowl, mix cream cheese and powdered sugar.
Then combine with Dream Whip.
Refrigerate while pie shells cook and cool.
Pack bottoms of pie shells with coarsely chopped pecans. Bake shells at low setting so pecans won't burn.
Pour cream cheese mixture into shell after they have cooled.
Top with blueberry pie filling.
Refrigerate several hours before serving.
Combine eggs, syrup, sugar, flour, salt and vanilla.
Beat until well blended.
Add pecans. Pour into unbaked pie shell.
Top with pecan halves.
Bake at 350\u00b0 at least 45 minutes or middle of pie is firm.
Mix and cook until thick.
Add vanilla.
Pour into baked pie shell.
Beat egg whites and add to top of pie.
Brown meringue in oven or under broiler.
Mix margarine, sugar, flour and egg together.
Pour over top of pie.
Let it set 10 to 15 minutes.
Bake at 350\u00b0 until brown.
.
Unroll one pie crust onto a lightly
lds together and leaves side of bowl clean.
Roll
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.
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.
ixture to the saucepan of milk and coconut.
nd set aside.
Prepare pie crusts as directed on package