aurie's My No Roll Pie Crust Recipe #51537 51537 according to
rust in 9-inch pie plate. Scrape pear filling into crust.
If apples or pears lack tartness, sprinkle with 1 tablespoon lemon juice, if desired.
Combine sugar, flour, cinnamon and nutmeg.
Add sugar mixture to the sliced apples; toss to coat. Fill a pastry lined 9-inch pie plate with apple or pear mixture. Adjust top crust.
Seal and flute edge.
Sprinkle some sugar atop, or brush with milk.
Cover edge of pastry with foil.
Bake in a 375\u00b0 oven for 25 minutes.
Remove foil; bake for 20 to 25 minutes more, or until crust is golden.
Cool.
Serves 8.
ine a 9-inch pie pan.
Arrange pear slices in layers
Lightly grease a 10-inch pie plate.
Roll out two
o 400\u00b0F Place 1 pie crust in 9-inch glass
t until ready to assemble pie.
Make the filling:<
ill and bake, following individual recipe.
PIe: Pare, quarter, and core
Mix sugar, eggs, vanilla, flour and margarine until creamy. Put pear halves in unbaked pie shell.
Pour mixture over pears. Bake at 325\u00b0 for 40 to 45 minutes.
br>Line a 9-inch pie pan with crust, leaving a
Preheat oven to 350 degrees. In a large bowl stir together fruit, pie spice, tapioca, olive oil, and concentrate. Let mixture sit for 10 minutes. Pour mixture into the pie shell and top with pie crust. Vent top crust. Bake 60 to 75 minutes or until top crust is golden brown. Remove pie from oven and place on a wire rack to cool. Serve warm or cold.
egrees C). Lightly spray a pie plate with cooking spray.
Preheat oven to 400*F.
Arrange pear halves cut side up in pie shell.
Combine sugar, ginger, sour cream and egg; mix well.
Pour over pears.
**Streusel Topping**.
In small bowl, combine flour, brown sugar and cinnamon.
Cut in butter until crumbly.
Stir in nuts.
Sprinkle with Streusel Topping over pie.
Bake 25 to 30 minutes or until golden brown.
Cool.
Store in refrigerator.
Preheat one to 425 degrees.
Sprinkle pears with lemon juice.
Toss lightly with mixture of remaining ingredients.
Heap into pastry lined 9 inch pie plate.
Dot with 2 Tbsp butter, and cover with top crust.
Crimp edges of crust, and cut slits in top to vent.
Bake for 45 to 50 minutes, covering crust edges with foil after the first 15 minutes.
Serve warm with whipped topping or softened vanilla ice cream.
br>Arrange the pear mixture in the unbaked pie shell.
Prepare
Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie dish.
Arrange pear slices in the pie crust. Stir sour cream, 1/2 cup sugar, 2 tablespoons flour, egg, vanilla extract, and salt together in a bowl; pour over pears.
Mix 1/2 cup flour, butter, 1/4 cup sugar, and cinnamon together in a bowl until topping resembles coarse crumbs.
Bake pie in the preheated oven for 35 minutes. Sprinkle topping onto pie and continue baking until topping is golden brown, about 10 more minutes.
nd mix thoroughly.
Fit pie crust into the bottom of
br>Place bottom crust into pie pan.
Top with sliced
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.
Fill unbaked crust with pared and cored pear halves, cut side down and wheel designed.
Mix the remaining ingredients well and pour over pears.
Bake at 325\u00b0 for 40 to 45 minutes.