Bake your favorite pie crust recipe or frozen pie crust.
Over medium heat on top of stove, add all ingredients and stir constantly until mixture coats the spoon.
(Mixture will be thick and stiffen as it cools in pie crust.)
Pour the mixture into the pie crust.
Top with meringue or Cool Whip.
(See Meringue recipe in this section.)
Let pie shells thaw. Boil chicken until done and tear into bite-size pieces.
Mix soup, broth, vegetables, chicken, salt, and pepper. Pour into deep dish pie crust.
Top with regular pie crust and pinch edges to seal.
Cut 4 slits in crust and bake at 350 degrees for 1 hour.
Put any regular pie crust into a 9-inch pie plate.
Place all remaining ingredients into a blender and run until smooth.
Pour into crust.
Bake at 400\u00b0 for 15 minutes, then at 350\u00b0 for 45 minutes or until knife inserted in center comes out clean.
Mix chicken, vegetables and soups together.
Pour into the 2 deep dish pie crusts.
Cover each with regular pie crust.
Bake 45 minutes at 350\u00b0.
Mix pecans, butter and flour.
Cover bottom of 13 x 9-inch pan.
Bake at 350\u00b0 for 20 minutes.
(Regular pie crust can be substituted, if desired.)
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.
Mix sugar, flour and nutmeg. Cut in butter. Sprinkle half of mixture into pie crust. Peel and slice peaches and place in pie. Sprinkle remaining sugar mixture on top. Bake at 450 for 10 minutes, then bake at 350 for 30 minutes
Pop middle out of grape skins; save skins.
Put pulp (middles) in saucepan and bring to a boil.
Simmer 5 minutes.
Put hot pulp through colander or food mill to remove seeds.
Combine strained pulp with skins.
Add sugar, flour and salt.
Pour into unbaked crust.
Dot with margarine.
Add top crust with slits, lattice or circular cut outs on top of pie.
Bake at 425\u00b0 for 35 to 45 minutes.
Place cubed ham and diced eggs into a 13 x 9-inch baking dish. Melt butter in a saucepan with flour and seasoning, mixing until smooth.
Do not allow to brown.
Add milk and stir until smooth. Pour over ham and egg mixture.
Top with your favorite pie crust recipe.
(I use a regular purchased pie crust.)
Bake at 350\u00b0 for 30 to 45 minutes or until brown.
*MEAN CHEF's pie crust recipe is one of the best
he starter for your favorite recipe and reserve one cup for
Cook chicken and cut up in small chunks.
Saute onion. Combine Veg-All, onions, garlic, soup and milk.
Add chicken and pour into deep dish pie crust.
Cover with regular pie crust. Bake at 350\u00b0 for about 1 hour or until golden brown.
In a covered 2 1/2 to 3-quart pan, microwave macaroni in 3 cups water for 5 minutes.
Drain and add cheese, stirring until cheese melts.
Stir in remaining ingredients and pour into the deep dish pie crust, topping with regular pie crust.
Place in 450\u00b0 oven for about 30 to 45 minutes or until top crust is golden brown.
Serves 4.
Preheat the oven to 375 degrees F (190 degrees C).
Mix plums, brown sugar, confectioners' sugar, flour, cinnamon, vanilla extract, and nutmeg together in a medium bowl. Pour into the deep-dish pie crust.
Cut the regular pie crust into strips and lay over the fruit mixture. Brush milk on the crust and sprinkle sugar all over it.
Bake in the preheated oven for 40 minutes. Wrap aluminum foil over the edges of the pie to prevent burning; return to the oven and bake 7 to 10 minutes more.
ice flour. Roll out the pie crust very very thin (about 6x12
In large bowl, toss together apples, walnuts, cinnamon candies, 1/4 cup sugar and flour.
Pour into one frozen pie crust.
Sprinkle another 2 tablespoons sugar into second pie crust, frozen.
Crumble frozen pie crust into small pieces (about 1/2-inch).
Sprinkle crumbled crust and sugar over apples.
Bake in a preheated 375\u00b0 oven on preheated baking sheet.
Bake for 35 to 45 minutes.
Cool. Serves 8.
Make and arrange pie crust.
Brown meats.
Drain excess fat. Add spices.
Mix well.
Add mashed potatoes to meat mixture until thick consistency.
Cover pie with pie crust.
Bake at 350\u00b0 until pie is golden brown.
Combine beef, bread crumbs, eggs, Worcestershire sauce, milk and salt in a large bowl.
Set aside.
Line a 9 x 5 x 3-inch pan with a pie crust, overlap the rim.
Spoon half of the meat mixture. Top with hard-cooked eggs.
Cover with the remaining meat mixture and pat smooth.
Place pie crust on top of meat, flute (pinch together) top and bottom crust.
Cut out a small circle in the center of the pastry.
Brush with egg yolk mixed with water. Bake at 350\u00b0
for 2 hours.
Chill.
Unmold and slice.
ne minute.
Allow refrigerated pie crust to come to room temperature
aurie's My No Roll Pie Crust Recipe #51537 51537 according to directions