baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Preheat oven 425F degrees.
Follow the recipe for basic pie crust but bake the crust for only 5 minutes.
Remove from oven.
Reduce oven to 400F degrees.
Line the bottom of pie crust with tomato slices.
Sprinkle on spices.
In bowl, mix mayonnaise and cheese.
Spread evenly over the tomato slices covering all the edges (like putting on iceing).
Bake for 35 minutes.
Serve at once while still hot and bubbling.
egrees F.
Unroll one pie crust onto a lightly floured
230 degrees C).
Press pie crust into a 9-inch
200 degrees C).
Press pie crust pastry into a 9
Preheat oven to 350 degrees.
Blind bake the pie crust, so it is not soggy.
Place the tomatoes in a colander in the sink in 1 layer.
Sprinkle with salt and allow to drain for 10 minutes or longer, if you don't the pie will fall apart.
Layer the tomato slices, basil and onion in pie shell.
Season with salt and pepper.
Combine the grated cheeses and mayonnaise together.
Spread mixture on top of the tomatoes and bake for 30 minutes until lightly browned.
To serve: cut into slices and serve warm.
Bake pie shell for 5 minutes at 425\u00b0F.
Place tomato slices in pie shell.
Combine seasonings with onion and sprinkle on tomatoes.
Mix mayonnaise and cheese and spread over top like meringue. Seal edges as much as possible.
Bake at 350\u00b0F for 35 minutes. Cool 15 minutes before serving. (It is very important to allow pie to cool before trying to serve).
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.
50 degrees.
Place peeled tomato slices on a doubled paper
in, roll out the pie dough into a large circle
od orange color. One 6\" pie pumpkin usually makes one 10
o 425\u00b0F Prepare single pie crust, adding garlic salt to
egrees. Place and fit pie crust in pie plate, cover with foil
Preheat oven to 375 degrees F (190 degrees C). Roll pastry and line a 9 inch deep-dish pie plate.
In a large bowl, combine sliced tomatoes, sugar, lemon juice, flour, cinnamon, nutmeg and salt. Toss lightly to mix. Pour into pastry lined deep-dish pie plate.
Put little dabs of butter in about 4 or 5 places around the top of pie then cover with pastry. Make slits wherever you please.
Bake at 375 degrees F (190 degrees C) for 10 minutes then reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and bubbly.
rom pan. Add crushed tomatoes, tomato paste and wine to pan
Chill the banana cream pie until the filling is set
irected. If using a frozen pie shell, prebake it according to
Preheat oven to 450'. Bake the pie shell in the oven for 5 minutes. Reduce the oven to 375'.
Slice the tomatoes into 1/4\" slices and layer them into the partially baked pie shell. Sprinkle the tomatoes with the garlic salt, pepper, sugar and the basil.
Mix the evaporated milk and the eggs together. Pour over the tomatoes in the pie shell. Cover with the sliced swiss cheese.
Bake for 30-35 minutes or until golden brown and custard is set. Cool for a few minutes to set up before serving.
iecrust into a 9-inch pie plate. Sprinkle bread crumbs evenly