For the marmalade, place the orange
lastic. Refrigerate the dough for at least 1 hour before
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:
Brush the crust with beaten egg white; bake at 375
n plastic wrap and refrigerate for at least 30 minutes. This
For Egg Rolls:
Preheat oven to
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****.
In a microwave-safe
Use a glass or metal bowl.
Beat egg whites until you leave beater marks in the whites.
Add a dash of salt and continue to beat until peaks form when you pull the beaters out.
Add sugar while beating.
Ready to put on top of the pie.
Bake until brown.
Sift flour and sugar together.
Add eggs, 1 at a time.
Add milk, vanilla and melted butter last.
Mix by hand; do not use electric mixer.
Pour into 2 pie crusts and bake at 350\u00b0 for 1 hour or until firm.
A really simple egg pie that comes out fine every time.
For The Pie Crust: Before making the pie crust, put mixing bowl, utensils
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
Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
For the pie: Mix together eggs, vanilla, pumpkin, brown sugar and seasoning mix. In saucepan, mix evaporated milk, half and half, and granulated sugar. Cook over low heat until sugar dissolves. Add to the pumpkin mixture. Pour into unbaked pie shell and bake at 425\u00b0F for 15 minutes. Lower heat to 350\u00b0F and cook 25 minutes. Store in refrigerator.
For the seasoning: Combine all ingredients. Store in airtight container for use in other baking. Makes about 3/4 cup.
Combine sugar, flour, cinnamon and nutmeg (for juicy pie, omit flour).
Add sugar mixture to the sliced apples, toss to coat fruit.
Fill a pastry-lined 9-inch pie plate with apple mixture; dot with butter.
Adjust top crust, seal and flute edge.
Sprinkle with sugar on top if desired.
Cover edge of pie 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 or serve warm with ice cream.
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
HINT: Put egg roll wrappers in freezer the
n plastic wrap. Refrigerate for 30 mins.
For the filling, place