n ungreased pie pan (I used a deep dish ceramic pie pan).
Melt
Place bottom crust into large pie pan, with 2-3 inch overhang.
Fill bottom of pan with chopped chicken.
Layer with leftover veggies and tomatoes.
In a bowl, mix seasonings with sour cream, cream, and pour over veggies.
Top with cheddar or jack cheese.
Cover with top crust, seal edges well, and make a couple of slits on top crust.
Bake in 350 degree oven for 1 hour or until top is brown and pie is bubbling.
Line a 9-inch pie pan with pastry 4-inches larger than the pie pan.
Sprinkle 1 tablespoon flour over this crust.
Mix berries with remaining ingredients and pour into pie shell.
Trim edge of crust, leaving 1/2-inch overhang.
Moisten edge of crust with water.
Roll remaining pastry into circle 2-inches larger in diameter than pan, making a few slits.
Place over berries and fold under crust over top crust.
Press edges to pan with floured fork.
Brush top with milk or cream.
Bake in hot oven 50 to 60 minutes.
Line pie pan with pastry. Put peaches in pie crust (canned peaches may be used instead of fresh).
Mix sugar and flour and add salt.
Blend in half and half and almond flavoring.
Sprinkle with cinnamon.
Bake in 425\u00b0 oven for 45 minutes.
Prepare pie crust and line pie pan.
Combine meat, milk, dry soup mix, pepper and allspice.
Mix well.
Lightly pat into pastry-lined pie pan.
Top with potatoes.
Put on top crust and seal edges.
Cut slits into top.
Bake at 350\u00b0 for 1 hour.
Serve with warm catsup.
Fit pastry in bottom of pie pan.
Combine sugar, brown sugar,
Prepare pastry for a deep 9-inch pie pan.
Roll out, line pan and flute edges.
Spread horseradish mustard over the bottom of crust.
Mix dry ingredients and place 1/4 of these in bottom of pie pan on the unbaked crust. Shred 2 peeled apples (long thin shreds) over dry ingredients. Repeat layer of dry ingredients, layer of 3 apples and layer of dry ingredients. Pour half and half around edge and dot center with butter. Bake at 400\u00b0 for 10 minutes, then at 375\u00b0 for 40 minutes. Serve with cream (ice cream?).
he pastry; place pastry-lined pie pan in refrigerator to chill.
Beat eggs slightly.
Mix together and blend in thoroughly the flour, sugar, salt and cinnamon.
Stir in milk, juice, vanilla and prunes.
Pour into pie pan distributing prunes evenly.
Bake until silver knife thrust into side of filling comes out clean.
Spread with sweetened whipped cream if desired.
Baking temperature: 375\u00b0.
Baking time:
50 to 60 minutes.
Set oven at 450\u00b0.
Mix potatoes with the butter or magarine, cinnamon, allspice, salt, sugar and honey.
Beat until foamy.
Add eggs and cream or evaporated milk.
Pour into the lined pie pan. Bake 12 minutes at 450\u00b0.
Reduce heat to moderate, 350\u00b0, bake 20 to 30 minutes longer.
Beat hot apples with sugar and butter.
When slightly cooled, add whiskey, cream, nutmeg and beaten egg yolks.
Add beaten whites last and more whiskey if you wish.
Pour into pastry lined pie pan (no upper crust); bake at 425\u00b0 for 10 minutes to set crust.
Reduce heat to 325\u00b0 and bake for 30 minutes longer. Decorate cooled pie with sweetened whipped cream.
Mix all ingredients.
Pour into pie pan.
Bake at 350\u00b0 for approximately 3/4 hour.
Beat eggs and beat in sugar and butter.
Stir the flour, cocoa and salt into the egg mixture.
Beat well until well blended. Stir in the chocolate chips and nuts and pour into the buttered pie pan.
Bake 35 to 40 minutes until it is set.
(Toothpick test doesn't work in this recipe.)
Cool completely before cutting.
Line pie pan with pastry and sprinkle it with pecans.
Combine flour, salt and sugar in top of double boiler.
Add sour cream and cook until slightly thickened.
Add eggs, beat.
Remove from heat and add lemon rind, then pour mixture over pecans in pastry shell. Place in a 425\u00b0 oven and cook about 10 minutes.
Reduce heat to 325\u00b0 and bake until filling is firm.
Peel and cut apples into thick slices. Arrange slices in overlapping rows in pastry lined pie pan. Sprinkle with lemon juice.
In a bowl, mix sugar, flour, salt, cinnamon and nutmeg. Cut in butter until crumbly.
Spoon over apples.
Spread sour cream over top.
Bake at 350\u00b0 for 50 to 55 minutes or until apples are tender.
Sift the flour and salt into pie pan.
Bring water and shortening to boil and pour slowly over the flour and salt mixture. Mix with large spoon, then pat out using spoon and hands, do not roll.
Flute edge.
Fill with your favorite filling.
For a cooked shell, prick and place in 350\u00b0 oven until golden brown.
Cool and fill.
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
00b0F. Grease an 8-loaf mini loaf pan; line the bottom and