ombine.
Line 4 foil pie plates with heavy foil or freezer
range color. One 6\" pie pumpkin usually makes one 10
ix 9-inch (23-cm) pie plates with the pastry. Cover with
Set oven to 375 degrees.
Line 2 9-in pie plates with pastry.
In a skillet, cook first 5 ingredients over med heat until meat is no longer pink, and veggies are tender; drain, remove from heat.
Stir in potatoes, broth and seasonings.
Line two pie plates with pastry.
Divide meat mixture between crusts.
Top with remaining pastry; trim, seal and flute edges.
Cut slits on top.
Brush crusts with cream if desired.
Bake for 30-35 mins, or until crust is golden brown.
). Grease two deep-dish pie plates.
Roll out 2 of
ach of two 9-in. pie plates; trim even with rims. Add
illing between 2 - 9 inch pie plates.
Roll pastry to fit
wo 8- or 9-inch pie plates on the counter.
Into
br>Line 2 deep-dish pie plates with pie crusts, fill each with
00b0F; grease two 9-inch pie plates; set aside.
In a
Combine all ingredients (except for pastry lined pie plates) in large bowl.
Pile mixture into pie plates.
Bake at 350\u00b0F for about a hour or until golden brown and set.
ooked.
Put 2 foil pie plates together to make it a
b>pie crust for two-crust pie according to your favorite recipe.
Refrigerate pie
Fit each pastry into the pie plates and flute edges as desired;
(These are the only pie plates I use and have never
br>Place one pie crust in a 9\" pie place. Press firmly
Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.
Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts.
Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.
). Line 2 deep-dish pie plates with crusts.
Mix pumpkin
Cook meat in a skillet on medium heat until brown, then drain and place meat in a large bowl.
Add potatoes a little at a time to meat.
Add seasonings and mix.
Add more seasonings to taste.
Place pie dough on 2 pie plates.
Add half of mixture to each pie.
Cover each pie with remaining dough.
Seal the edges of pies and cut 5 to 6 vent holes on the tops of pies.
Brush top of pies with melted butter.
Bake 20 - 30 minutes at 350\u00b0F or until crusts are golden brown.
Line 2 - 9\" pie plates with pie shells.
Combine sugar, salt, cinnamon, ginger and nutmeg in small bowl.
Beat eggs in large bowl; stir in pumpkin and sugar-spice mix; gradually stir in evaporated milk.
Pour into pie shells; cover edges with narrow piece of foil avoiding contact with filling.
Bake at 425\u00b0 for 20 minutes; reduce heat to 350\u00b0 and bake another 35-45 minutes until knife inserted in center comes out clean or center of pie is set.
Cool 3 hours, serve or refrigerate.