ut Pastry for Single-Crust Pie. Line a 9-inch pie plate with the
nd roll out Pastry for Single-Crust Pie (below). Preheat oven to 375
oll pastry for single-crust pie, Line a 9\" pie plate with pastry. Trim
oll pastry for single-crust pie.
Line a 9\" pie plate with pastry
nder pie pan.
Prepare pastry for single-crust pie.
Place in pie plate
Preheat oven to 375 degree's. Prepare Pastry for Single-Crust Pie. Set aside.
For filling: In large bowl, combine eggs, maple syrup, sugar, brown sugar, milk, butter and vanilla. Stir in coconut, rolled oats and walnuts. Pour filling into unbaked pastry shell.
Bake for 35 to 40 minutes or until a knife inserted near the center of pie comes out clean.
Cool on wire rack. Coverwith plastic wrap and refrigerate within 2 hours. If desired serve with Whipped Cream.
Prepare your favorite single crust pie shell, baking for 5 minutes in a 450\u00b0 oven. Remove double thickness foil bottom lining and bake for 5 minutes more.
Lower temperature to 350\u00b0.
In a large bowl, beat egg yolks slightly with fork. Stir in next 5 ingredients.
Gradually stir in milk.
In a small bowl, beat egg whites until stiff peaks form.
Fold whites into yolk mixture. Pour into partially baked pastry. Bake at 350\u00b0 for 30 minutes or until knife inserted in center comes out clean.
Combine flour and salt in medium bowl. Place shortening on top and using pastry blender, cut shortening into flour until particles are about size of small peas or coarse meal. Sprinkle cold water, 1 tablespoon at a time, over flour-shortening mixture, tossing lightly with fork to distribute liquid evenly. Form pastry into ball using hands. Roll out immediately or chill 30 minutes to 2 days. Makes crust for 1 single-crust pie.
or a 9-inch single crust pie and line a pie plate with it
Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.
Blend sugar, spices and salt together.
Add eggs, pumpkin and evaporated milk.
Mix well.
Pour into unbaked pie shell.
Bake in hot oven (425\u00b0) for 15 minutes; reduce to moderate heat (350\u00b0) and continue baking about 40 minutes or until knife inserted in pie mixture comes out clean.
Cool.
Serve with cheese, if desired. Makes 1 (9-inch) single crust pie.
ough into a ball for single pie crust. Divide dough in two for
br>Line a 9-in. pie plate with pastry; trim to
o 375.
Line Pie plate with crust.
Peel and Julienne
astry into a 9-inch pie pan; sculpt the edge into
ot overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
Prepare as directed for Pastry For Single-Crust Pie, but use these amounts.
Divide dough in half.
Roll out half of dough as directed in Pastry For Single-Crust Pie.
Fit into pie plate. Trim pastry even with rim.
For top crust, roll out remaining dough.
Cut slits for escape of steam.
Place desired filling in pie shell.
Top with pastry for top crust.
Trim top crust 1/2-inch beyond edge of pie plate.
Fold extra pastry under bottom crust; flute edge.
Bake as directed in individual recipe.
olks, then mix in to pie mixture. Add flour to thicken
umpkin is roasting, roll out pie dough to fit in a
Fit rolled out pie pastry into two 9-inch pie plates; trim edges, crimp/flute as desired.
Preheat oven to 350\u00b0.
In a big bowl, beat the melted margarine, sugar, eggs, flour, salt, vanilla, and corn syrup.
Beat well, then stir in the milk.
Spread 1 cup of nuts in each uncooked 9-inch pie shell.
Pour the batter over the nuts; bake for 30-40 minutes (tent pie crust edges with foil, if start to get too brown).