75F 10 minutes before the pie is ready to go inches
9 inch oven-proof pie dish by spraying with some
han the size of your pie pan. Remove top piece of
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
ntil smooth.
Pour into pie shell.
Sprinkle coconut and
50\u00b0F. Lightly grease a pie dish.
Bring 1 cup
For the seafood stock:
Heat the oil
Boil seafood mix in 4 to 5
oft. Add the corn, thyme, seafood seasoning and flour, whisk for
lace one of the unbaked pie shells in a lightly oiled
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Mix water, lemon juice, 36 packets Equal sweetener and cornstarch in medium saucepan.
Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute.
Beat eggs, 2 egg whites and lemon peel in small bowl; stir in about 1/2 of the hot cornstarch mixture.
Stir egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute.
Remove from heat; add margarine, stirring until melted. Stir in food color.
Pour mixture into baked pie shell.
Bake pie shell at 350\u00b0 for 10 minutes.
Repair shell, if needed.
Beat eggs; add seasonings and milk and beat well.
Place Swiss cheese in cooled pie shell along with seafood.
Pour in egg mixture.
Bake at 350\u00b0 for 50 to 60 minutes (golden brown on top). To reheat/serve: Dot with butter and bake at 350\u00b0 for 20 minutes.
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.
bowl.
Place a pie crust into the bottom of
). Line a 9-inch pie pan with 1 of the
Preheat the oven to 350 degrees.
Place the cheese in bottom of the pie shell.
In a bowl, mix the cans of seafood.
Then spinkle on top of the cheese in the shell.
Add the onions on top of the seafood.
Mix together the remaining ingredients and then pour in the pie shell.
Bake for 40-45 minutes.