Pour one can pie filling into unbaked crust
Cherry (add ¼ tsp almond flavoring
Blueberry or apple add 1 tsp cinnamon to crumb topping
Mix until smooth:
Pour over filling Mix together and sprinkle on top of pie:
Bake at 350 for 45 – 55 min.
Best served chilled.
Pastry for double pie crust
Preheat oven to 425 degrees. Line pie plate with bottom crust. In small bowl mix sugar and flour. Sprinkle with ¼ on bottom of crust. Mix rhubarb and berries and mound in crust. Dot butter on top of rhubarb mixture and pour remaining flour/sugar mixture on top. Place other crust on top and crimp edged together, vent.
Place on lowest rack in oven and back for 15 minutes. Lower oven temp to 350 degrees and finish baking in center of oven for 45 minutes until crust is golden and bubbly.
Remove from oven and let come to room temp before serving.
Crust:
Filling:
Mix together and pour in to pie tin.
Bake at 325 for 70 minutes.
White_Chocolate_Orange_Macadamia_Nut_Pie.pdf
Preheat oven to 375 degrees. In mixing bowl combine mashed sweet potatoes, 1 egg, molasses, milk, spices, and vanilla. Pour into pie shell. Spread pecans over potato filling. In another bowl mix together 3 eggs, sugars, and corn syrup. Pour over pecans, Bake for about 1 hour or until set. Remove from oven and cool on rack for approx. 1 hr.
Crust:
Mix flour and salt, cut in Crisco until resembles coarse crumbs. Stir in water, a tbsp at a time until mixture forms a ball. Wrap in plastic and refrigerate a minimum of 4 hours
Filling:
Bring syrup, sugar, and salt to a boil over low heat, boil about 2 minutes stirring constantly. Pour slowly into beaten eggs, stirring constantly so eggs do not start cooking.
Add butter, vanilla and pecans. Pour into pastry lined pie plate. Bake at 350 degrees for 50-60 minutes.
Crust:
Filling:
Mix all ingredients except berries and pour into pan. Bake for 55 minutes at 350
cool and top with berries, refrigerate.
Oil Pastry
Sift together flour and salt. Pour oil and cold water or milk into measuring cup (but do not stir). Add all at once to the flour mixture. Stir lightly with fork. Form in ball; flatten slightly.
Roll between two 12 inch squares of waxed paper. (first dampen table slightly so paper won’t slip). When dough is rolled to edges of paper, it will be right thickness for crust. Peel off top sheet of paper and fit dough, paper side up, into pie plate. Remove paper. Finish pie shell, following directions, page 292, for single- or double-crust pies. Makes enough pastry for one 8 or 9 inch double crust pie.
In saucepan, combine sugar, flour, and salt; gradually stir in milk. Cook and stir over medium heat till mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir small amount of hot mixture into yolks; return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla and coconut. Cool to room temperature. (To prevent a crust from forming, put clear plastic wrap or waxed paper directly on top, touching surface of the hot pudding clear to sides of bowl. Pour into baked pastry shell.
Meringue: Beat 3 egg white with ¼ tsp cream of tartar and ½ tsp vanilla till soft peaks form. Gradually add 6 tbsp sugar, beating till stiff peaks form and all sugar is dissolved. Spread atop pie, sealing to pastry. Sprinkle 1/3 cup coconut on top of pie before browning. Bake in moderate oven (350) about 12-15 minutes or till meringue is golden. Cool.
In medium sauce pan, combine raspberries, sugar and cornstarch. Bring to slow boil over
medium heat for 2 minutes. Remove, let cool. Pour into bottom of crust. In medium bowl, mix cream cheese and sugar together until smooth, add vanilla. Fold in whipped cream until fully incorporated. Gently spread cream cheese mixture over raspberries. Melt Hershey bar and drizzle over top of pie. Refrigerate for at least 4 hours before serving.
Chocolate_Raspberry_Cream_Pie.pdf
Crust:
Mix flour and salt, cut in Crisco until resembles coarse crumbs. Stir in water, a tbsp at a time until mixture forms a ball. Wrap in plastic and refrigerate a minimum of 4 hours.
Filling:
In large bowl, mix apples, granulated sugar, flour, cinnamon, and salt; toss lightly. Spoon mixture into crust. Dot with 1 tbsp of butter. Top with 2nd crust; Seal edges, cut slits in several places on top crust.
Bake at 350 degrees for 50-55 minutes or until apples are tender and crust is golden brown.
Topping:
In a saucepan melt butter, stir in brown sugar and milk. Slowly heat to boiling; remove from heat. Stir in pecans; spread over top of pie, place on cookie sheet. Bake 5 minutes longer or until topping bubbles. Cool at least 1 hour before serving.
Oil Pastry
2 cups sifted all-purpose flour
1 ½ teaspoons salt
½ cup oil
4 to 5 tablespoons cold water or milk
Sift together flour and salt. Pour oil and cold water or milk into measuring cup (but do not stir). Add all at once to the flour mixture. Stir lightly with fork. Form in ball; flatten slightly.
Roll between two 12 inch squares of waxed paper. (first dampen table slightly so paper won’t slip). When dough is rolled to edges of paper, it will be right thickness for crust. Peel off top sheet of paper and fit dough, paper side up, into pie plate. Remove paper. Finish pie shell, following directions, page 292, for single- or double-crust pies. Makes enough pastry for one 8 or 9 inch double crust pie.
Combine 4 cups fresh blueberries with ¾ to 1 cup sugar, 3 tbsp flour, ½ teaspoon grated lemon peel, and dash salt. (can add ½ tsp each cinnamon and nutmeg) Fill pie shell. Sprinkle with 1 to 2 tsp lemon juice; dot with 1 tbsp butter. Adjust top crust.
Bake in hot oven 400 degrees 35 to 40 minutes. Serve Warm.