b>pie crust for two-crust pie according to your favorite recipe.
Refrigerate pie
Beat egg whites; set aside. Mix all other ingredients together and then fold in egg whites last. Pour into unbaked pie shell (unless a large 9 or 10-inch shell is used, this will make 2 pies). Bake in slow oven at 300\u00b0 for 45 minutes to 1 hour. The meringue comes to the top and the cinnamon makes it a nice brown topping for the pie.
Mix persimmon pulp, egg and milk.
Mix sugar, salt and cornstarch; add to first mixture.
Line a pie pan with pastry; fill with mixture.
Bake at 450\u00b0 for 10 minutes, then at 350\u00b0 for 50 to 60 minutes.
Line 9-inch pie plate with pastry.
Boil syrup and sugar together for 2 minutes.
Pour slowly over eggs, stirring well. (Hot syrup will cook the eggs if you are not careful.)
Add butter, vanilla and nuts.
Pour into pie shell.
Bake in 375\u00b0 oven for 50 minutes or until done.
Pie will be done when completely puffed across the top.
Line pie plate with one crust.
Spread half of the ham across it.
Then spread the diced hard-boiled eggs on top of the ham.
Spread the other half of the ham on top of the eggs.
Pour the white sauce evenly over the ham and eggs.
Top with the second crust-- crimping the edges tightly and cutting vent holes.
Bake at 350 for about an hour, until the crust is golden brown.
9-inch pie pan with half the pie dough, rolled 1
Cream sugar and eggs until light and fluffy.
Add to softened butter, mixing well.
Stir in remaining ingredients and pour into unbaked pie shell.
Bake at 325\u00b0 for 45 to 50 minutes.
Makes 8 to 12 servings.
On lightly floured surface, roll out dough for 9-inch pie plate.
Leave excess hanging over and refrigerate for 30 to 45 minutes.
Roll out bottom crust and place in pie pan.
Preheat oven to 350\u00b0.
Melt margarine in large saucepan.
Add flour and stir until blended.
Add milk or chicken stock.
Stir with wire whisk and cook until thickened.
Add chicken and vegetables, salt, pepper and celery salt to taste.
Put into 9 x 13-inch baking pan.
Cover with pie pastry, bake at 400\u00b0 about 20 minutes, or until pastry is lightly browned.
pelt Pie Crust you will only need 1/2 of the recipe
irmly into a 10-inch pie tin, making sure the bottom
Stir ingredients together in order given.
Pour into formed 9\" pie shell.
Bake at 325 for 40 minutes.
To double the recipe, double all ingredients except margarine. - - - - - - - - - - - - - - - - - - NOTES : To double recipe, double all ingredients except butter.
Do not use less than the amount listed for one pie, though.
Classic Pie Crust:
Add the flour,
eed 4 balls for this recipe. Refrigerate remaining balls.)
For
egrees F.
Unroll one pie crust onto a lightly floured
ill and bake, following individual recipe.
PIe: Pare, quarter, and core
o prepare the Raifort Apple Pie --
Preheat oven to 425
ell.
Put one pie crust in 9\" pie pan.
Spread
First, whip up your pie crust.
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Bake pie at 350\u00b0 for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.