ottom and sides of two pie plates (not deep dish) with
Beat all ingredients together. Bake in unbaked pie shell like a custard pie until knife comes out clean (450\u00b0 for 10 minutes; reduce heat to 300\u00b0 and bake 50 minutes or until done).
Beat eggs slightly.
Add sugar, salt and vanilla.
Add milk while stirring constantly.
Sprinkle nutmeg over pie after filling crusts.
Bake at 400\u00b0 for 30 minutes.
Do not overbake.
You may add 3/4 to 1 cup coconut to recipe for Coconut Custard Pie.
Pie is done when jiggled and center appears firm, but soft.
plastic wrap and refrigerate for at least 30 minutes.
Scald rhubarb in boiling water to cover.
Keep tightly covered and allow to stand several minutes before draining. Prepare mixture of eggs, flour, sugar and lemon juice.
Add drained rhubarb to this mixture, stirring gently to mix well. Pour into unbaked pie shell and bake as for any custard pie.
Combine eggs, sugar and salt.
Gradually stir in hot milk; add flavoring.
Strain before you put in crust.
Last, sprinkle with nutmeg.
Bake the pastry about 3 minutes in oven before adding the filling.
Heat oven at 450\u00b0 and bake pie for 10 minutes, then reduce heat to 350\u00b0 and bake around 25 minutes or until knife inserted in center comes out clean.
Do not overbake.
For the marmalade, place the orange
Add flour and sugar to fruit; add beaten eggs.
Put in your favorite crust and dot with butter.
Bake at 425\u00b0 for 15 minutes; then cut to 350\u00b0 for 45 to 50 minutes.
Thoroughly mix eggs, sugar, salt and vanilla.
Slowly stir in hot milk.
At once, pour into unbaked pie shell.
To avoid spills, fill at oven.
Dash top with nutmeg (optional).
Bake in very hot oven at 475\u00b0 for 5 minutes.
Reduce to 425\u00b0 and bake 10 minutes or until knife inserted comes clean.
Cool on rack and chill.
Mix together and pour into unbaked pie shell.
Bake at 350\u00b0 for 25 minutes.
Test with knife as for custard pie.
May need a few more minutes, then cool.
In a mixing bowl, combine all ingredients except for the pie pastry and additional whipped cream. Pour into the pastry.
Bake at 375\u00b0 for 10 minutes.
Reduce heat to 350\u00b0, bake for 45 minutes. Cool on a wire rack.
Chill.
Serve with a dollop of whipped cream.
Makes 8 servings.
Mix all ingredients together and pour into pie shell.
Bake at 350\u00b0 until knife comes out clean as for custard pie.
Line 9-inch pie pan with 1/2 pastry, 1/8-inch thick.
Wash rhubarb and dice into pieces.
Place rhubarb in pie shell.
Combine sugar, cornstarch and salt.
Add egg and beat well.
Add Karo syrup and melted butter.
Pour over rhubarb.
Roll out remaining pastry. Cut into narrow strips.
Arrange lattice of pastry strips across top.
Bake in hot oven.
Heat to moderate at 350\u00b0.
Bake 45 minutes or until rhubarb is tender.
FOR THE PIE:
Preheat oven to 375 degrees F.
Peel & slice peaches.
Mix peaches with other filling ingredients.
Pour into an unbaked 9\"-10\" deep dish pie shell.
Bake about 30 minutes, until pie is slightly brown.
While pie is baking, prepare the topping.
FOR THE TOPPING:
Blend cold butter, sugar, flour & cinnamon with pastry cutter, until crumbs are the size of small peas.
Sprinkle topping evenly over pie, & bake another 15 minutes.
Cool to room temperature, then chill in refrigerator before serving.
For The Pie Crust: Before making the pie crust, put mixing bowl, utensils
FOR THE PIE:
Brush the crust with
Cook filling of choice in an IRON SKILLET! Combine dry ingredients in the skillet. Add milk and margarine, cook low to med. heat. Gradually add beaten egg yolks and vanilla. Stir throughout the cooking time. Cook until thick. Pour into baked pie shell and top with meringue.
(For coconut pie, put all the coconut you want in the filling, and sprinkle coconut on top of meringue.)
FOR THE PIE:
Blend the pumpkin in
rumbs and set aside.
For the pie, stir together the sugar
ven to 425 degrees.
For the crust: Combine flour and