lting.
To make the crust stir together flour and
corn starch, corn syrup, pumpkin pie spice and vanilla.
CHEESECAKE
9 inch oven-proof pie dish by spraying with some
ice flour. Roll out the pie crust very very thin (about 6x12
For pie crust- In a large bowl, mix
For pie crust, in a food processor, pulse
eet with pie crust onto your pie dish,(with the pie crust facing inside
For starter:
Do not use
For Pie Crust, combine flour and salt
Preheat oven to 425\u00b0.
Mix all ingredients together and place in pie crust.
Bake until fruit is tender, about 45 minutes.
If a two-crust pie is desired, cover unbaked pie with second crust. Cut air vents in top and flute edges.
Cover fluted edges with foil to prevent excessive browning (remove foil after 30 minutes). Bake as before.
Cook the apples according to directions, keep hot!
Preheat oven to 450. Roll out crust to about 1/8\" thickness.
Cut the crust using cookie cutters, (whatever shapes you like) and sprinkle with cinnamon sugar. Place on baking sheet and bake for about 5 to 7 minutes or until lightly browned. Cool on wire racks.
Combine the escalloped apples, caramel topping and sour cream in a medium bowl.
Serve warm with pie crust dippers.
YUMMY!
nd top with pie crust. Bake at 375 degrees for approximately 25 minutes
For pie crust: Sift four and salt in
For Pie Crust: Mix all pie crust ingredients with fork.
Press mixture into a 10 inch pie plate.
Bake crust at 450\u00b0F for 10-12 minutes. Watch carefully as not to burn crust.
Filling: Cook together until boiling the sugar, salt, cornstarch, water and corn syrup.
Remove from heat and add the half package of jello and mix well.
Let the mixture cool slightly and then add fresh fruit.
Pour into baked pie shell and refrigerate until well chilled.
Serve with whipped cream and enjoy!
In a large bowl mix together all ingredients, except for pie crust.
Roll out bottom crust and place in 9-inch pie pan.
Pour filling into pie pan.
Dot with butter and top with top crust.
Crimp edges and cut\"x\" in top for steam.
Bake for 40-50 minutes at 400-degrees F or until done.
Using medium size mixing bowl, mix together pie crust mix, baking powder and baking soda.
Make a well in the center and add buttermilk all at once.
Stir only until dough clings together.
Using the scraps left from Mom's pie baking, roll them out to fit a cookie sheet.
Carefully put the pie crust on the cookie sheet.
Spread the butter on the crust.
Sprinkle with sugar, cinnamon and nutmeg to taste.
Bake in 400\u00b0 oven for about 20 minutes.
In a skillet, put stew meat and blade meat.
Cook until light brown.
Together mix meat and crushed crackers.
Get pie crust and put meat and crackers, cooked together, and then put it in the pie shell.
Bake at about 350\u00b0 in oven for 1/2 hour.
Roll out the dough for pie crust and put on bottom of pie shell and on top of the stew meat.
Brown meat > drain fat and season.
Unroll crust, put into 9 or 10 inch pie plate.
Bake crust for about 10 minutes until just starting to bubble.
Spread beans on pie crust.
Layer half of meat, chilis and cheese.
Layer other half of meat, chilis and cheese.
Top with crumbled corn chips.
Bake in 350 degree oven for about 25-30 minutes.
Serve with guacamole, olives, tomatoes, lettuce, salsa and sour cream.
Sift together and cut in margarine, the dry ingredients as for pie crust; stir in molasses, water and soda; pour into the unbaked pie crust.
Bake 15 minutes at 425\u00b0 and 35 to 40 minutes at 350\u00b0.