Combine sugar, butter, salt, eggs, vinegar, coconut, pecans, and raisins until smooth.
Pour into unbaked pie crust and bake in preheated 325 degree oven for 40 - 45 minutes until set in center. Cook at least one hour before cutting.
Makes 1 pie.
Spread a layer of mincemeat in the bottom of an unbaked pie crust.
Finish filling with pumpkin pie filling.
Bake as for pumpkin pie.
Serve warm with ice cream.
Melt butter.
Add sugar and cocoa.
Stir well.
Add eggs and stir well.
Add milk and vanilla.
Stir well and pour in 9-inch unbaked pie crust.
Bake at 400\u00b0 for 10 minutes, then at 350\u00b0 for 20 to 25 minutes.
Refrigerate.
Serve with Cool Whip.
I always double the recipe and make 2 pies.
Keep one and give one to a friend.
Mix margarine, brown sugar and pecans together; pat into unbaked pie crust.
Bake at 400\u00b0 until pie crust is brown and praline mixture is bubbly.
Cool.
Next, add butterscotch pie filling to 2 cups cold milk.
Mix until thick.
Fold in Cool Whip and pour into cooled pie crust.
Refrigerate.
Serve with a scoop of ice cream.
Stir all ingredients together.
Pour into unbaked pie crust.
Cover crust with foil for the first 30 minutes of baking at 375\u00b0, remove foil and bake 25 minutes at 325\u00b0.
If you are using a pre-baked or ready to use graham cracker pie crust keep the crust covered with foil throughout the entire baking process.
Simmer al the ingredients 20 minutes.
Pour apple mixture into unbaked pie crust.
Dot with butter.
Place top crust on and crimp edges.
Brush top with softened butter, flour and milk.
Cut a slash or two in middle of crust.
Bake 20 minutes at 450\u00b0. Sprinkle liberally with powdered sugar while still hot.
Best apple pie ever eaten.
The lemon juice makes the difference.
Heat oven to 350\u00b0.
Prepare the pie crust.
In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well.
Pour filling into unbaked pie crust; sprinkle with pecan halves.
Bake for 45 to 50 minutes, or until center is set. (Toothpick inserted will come out clean when pie is \"done.\") Cool.
If crust or pie appears to be getting too brown, cover with foil for remaining baking time.
220 degrees C). Press the pie crust into the bottom and up
Preheat an oven to 350 degrees F (175 degrees C).
Brush the inside of the unbaked pie crust with the melted butter; set aside. Whisk together the cream, brown sugar, flour, and espresso powder until well blended. Pour into the prepared pie crust.
Bake in the preheated oven until set, about 50 minutes. Remove from the oven; cool completely on a rack. Generously pipe the edge of the pie with chocolate whipped cream.
Combine all ingredients in pan. Simmer until flavors are blended. Pour into a unbaked pie crust. Roll a crust over the top; pierce with a fork and bake at 325 degree for 40 minutes. Put pie on a baking sheet in oven to prevent a mess.
Wash fruit and let dry.
Mix flour and sugar together.
Place fruit in unbaked pie crust and pour the flour-sugar mixture over fruit.
Slice the stick of oleo and place on top of pie.
This will make a top crust.
Bake at 350\u00b0 until light brown.
Heat oven to 350\u00b0.
Prepare the pie crust.
In large bowl combine corn syrup, sugar, eggs, butter, salt and vanilla.
Mix well.
Pour filling into unbaked pie crust.
Sprinkle with pecan halves.
Bake 45 to 50 minutes or until center is set.
(Can also add 1/2 to 1 cup crushed pecans to mixture.)
Mix egg, flour, sugar, salt and butter together and pour over rhubarb in unbaked pie crust and cover with a crust.
Bake at 300\u00b0 to 320\u00b0 for 1 hour.
If more filling is desired, use additional 1 cup rhubarb plus 1 egg and 1 cup sugar and small amount of flour.
Sift together and cut in margarine, the dry ingredients as for pie crust; stir in molasses, water and soda; pour into the unbaked pie crust.
Bake 15 minutes at 425\u00b0 and 35 to 40 minutes at 350\u00b0.
Combine sugar, flour, butter, lemon zest, cinnamon, allspice, cloves, and nutmeg in a food processor.
Process until well blended.
Spread one-third of the sugar mixture over an unbaked pie crust.
Arrange apple slices, in an overlapping pattern, on top of the sugar mixture.
Top with the remaining sugar mixture.
Bake@ 400 degrees for 45-55 minutes, until crust is lightly browned.
Serve hot, warm, or at room temperature.
220 degrees C).
Bake unbaked pie crust in the preheated oven 8
Mix all ingredients together. Pour into unbaked pie crust. Bake at 425\u00b0 for 15 minutes. Reduce heat to 350\u00b0 and bake 35 or 40 minutes longer or until knife comes out clean.
Cream together sugar and margarine.
Add egg yolks.
Cream until light.
Add buttermilk and lemon extract.
Fold in egg whites.
Pour into unbaked pie crust and bake at 350\u00b0 for 45 minutes or until knife comes out clean when inserted into pie.
Cream softened butter and sugar.
Add beaten egg yolks and flour.
Add milk and vanilla.
Pour mixture into unbaked pie crust.
Cover the edge of the pie crust with foil or it will get too brown.
Bake at 300\u00b0 until the top of pie is brown, then cover complete pie with foil for 10 minutes.
Pie should be done in 30 to 40 minutes.
Cover with meringue.
Separate eggs.
Mix all ingredients in mixing bowl, excluding egg whites.
Beat egg whites and fold into mixture.
Pour mixture into unbaked pie crust.
Bake at 400\u00b0 for 15 minutes, then at 375\u00b0 for an additional 15 minutes.
Turn oven off; let pie stay in oven for 5 minutes.
Chill and serve.
Refrigerate any leftovers.