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.
rap while preparing the pot pie filling recipe. When the pot pie filling is ready
ach of two 9-in. pie plates; trim even with rims
he noodle dough. Cut into pot pie squares about 1 1/2
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.
Boil egg noodles until tender, Drain.
Place cooked noodles in a small casserole dish.
Add Pot Pie soup and mix together.
Sprinkle cheese over ingredients, Cover with foil.
Bake 12 minutes at 400 degrees.
Salt & Pepper to taste.
Mix ground beef and onions together.
In large pot (Dutch oven), layer (alternating) beef, sliced potatoes and pot pie squares.
Continue layering; add salt and pepper.
Cover with water and cook over medium to medium-high heat for about 25 minutes or until the potatoes are cooked.
p the chicken, throw your pot pie noodles in the stockpot with
Put water in pan.
Add ground beef, onion, celery and onion soup.
Cook about 15 minutes.
Add cooked potatoes, cooked pot pie bows and chicken broth.
Sprinkle with salt, pepper and parsley flakes.
ugh into a ball for single pie crust. Divide dough in two
f the casserole.
Drape pie crust over casserole dish and crimp
ut Pastry for Single-Crust Pie. Line a 9-inch pie plate with the
tove. Meanwhile, in a large pot, melt butter. Add onions and
ool.This is important otherwise crust will be mushy.
Pour
cubes boullion in medium pot until tender.
Meanwhile, brown
Line a deep dish pie plate (10\") with pie pastry and set aside
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.
Melt butter in a large saucepan.
Add sausage and saute 5 minutes.
Stir in flour and cook 2-3 minutes.
Whisk in milk and cook, stirring constantly, 5 minutes or until sauce thickens.
Remove from heat and stir in canned veggies, diced turkey and salt and pepepr.
Pour into a lightly buttered pie plate.
Roll out (or unfold) pie curst to fit over pie plate.
Place pie crust over pie plate, trimming to fit.
Crimp edges and cut steam slits in top.
Bake at 400 for 20 minutes or until crust is golden.
Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
Bake in the preheated oven for 25 to 30 minutes, or until golden brown.
For Crust: Preheat oven to 350\u00b0F