Knead the pastry (with a little gf flour if needed) for 2
Prepare pastry for 2 crust pie shell, using your favorite recipe for pie shells.
Roll out
fork, 2 knives or pastry cutter until shortening is the
Spread peaches in pastry-lined 9\" pie pan. Combine sugar (RESERVING 2 Tablespoons), flour, salt, and sour cream. Spread over peaches. Adjust top crust and flute edges; cut vents.
Mix remaining 2 tablespoons sugar, cinnamon and nutmeg. Sprinkle over top.
Bake in hot oven 400F about 40 minutes or until peaches are tender and crust is browned.
For Crust: Combine flour and salt
Preheat oven to 400\u00b0.
Combine peaches, sugar and cinnamon in a large bowl.
Let stand 10 minutes.
On a floured surface, roll half the pastry into 12-inch circle.
Fit into a 9-inch pie plate, leaving a 10-inch circle.
With a sharp knife, cut pastry into 3/4-inch wide strips.
Carefully arrange strips on fruit, 1 inch apart, in a lattice pattern; trim edge.
Bake 1 hour or until filling is bubbly.
Cool on wire rack.
Makes 8 servings.
In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves; add pumpkin, soy milk, and eggs; whisk until well blended.
Pour mixture into unbaked pastry.
Set pie on bottom rack of a 425\u00b0F oven; bake for 15 minutes, then reduce temperature to 350\u00b0F; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.
Set pie on a rack until cool to touch, at least 2 hours.
After serving, chill any remaining pie in an airtight container.
Mix dry ingredients and then add milk, butter and eggs.
Cook over medium heat until mixture thickens.
Use any plain pastry recipe for crust.
Pour mixture into pastry shell.
Put meringue on top and bake in oven at 350\u00b0 for 15 to 20 minutes.
Can use coconut or pineapple instead of chocolate.
Heat the milk and water together and add to all other ingredients.
Beat well.
Pour in crust.
Continue baking at 350\u00b0 for 50 minutes or until center is set but still soft.
Do not overbake.
Prepare pastry and line pie tin.
Mix all ingredients and pour into pie shell.
Bake at 350 for about 45 minutes.
Serve warm or cool, plain or with whipped cream.
Makes two 8-inch pies or one 9-inch pie.
Preheat oven to 325\u00b0.
Prepare pumpkin pie according to label recipe for pie (or your favorite pumpkin pie recipe).
Combine walnuts, pineapple and coconut with pie filling; blend well.
Pour in pie shell and bake for 1 hour.
br>Prepare your favorite recipe for pie crust and fit the bottom
Preheat oven to 350\u00b0.
Boil potatoes until done.
Pour off water.
Peel and mash potatoes with potato masher. Add sugar, butter and eggs.
Mix thoroughly.
Add nutmeg, ginger, lemon extract and milk.
(Use your own recipe for pie crust.)
Pour mixture into 2 pie crusts.
Bake 60 minutes.
Cool before cutting. Use half ingredients for 1 pie.
Heat 1/4 c. olive oil in skillet and saute first six ingredients over medium high heat till onions are translucent. Add tofu and herbs and cook for 2 minutes more.
Add salt, pepper and parmesan cheese.
Place vegetable mixture in deep dish pie plate and add gravy till it reaches top of veggie mixture.
Cover with the rolled pie dough and prick crust with a fork.
Bake at 350\u00b0 for 35-45 minutes or until golden brown.
In a large bowl, mix all ingredients together well.
Separate into two balls and roll dough on floured surface.
Ready for pie plate!
Mix pudding, jello and milk. Pour into bowl and refrigerate for 1 hour. You can also pour into pie crust for pie.
Combine all ingredients in mixing bowl.
Beat with wire whisk or spoon for 30 seconds.
Refrigerate for 2 hours, then serve or use for pie filling.
Top with Cool Whip at serving time.
ven to 450 degrees.
For Pie: Saute onions and green pepper
over and refrigerate the pasty for about 30 minutes or until
d cut in shortening with pastry blender until mixture is