31 all american pie Recipes

deep dish pie shell (4-cup volume), lean ground beef, garlic powder, all-purpose flour, chopped dill pickles, chopped (or more if needed), pickle juice, nestle carnation evaporated milk, american cheese, cut into pieces divided

egg, lightly beaten, chicken broth, butter, melted, mushroom stems and pieces, drained, chopped onion, butter, king arthur unbleached all-purpose flour, cubed cooked turkey, frozen peas, minced fresh parsley, worcestershire sauce, dried thyme, turkey gravy, process american cheese , cut into strips

butter, softened, sugar, eggs, corn syrup, almond extract, king arthur unbleached all-purpose flour, baking cocoa, baking powder, chopped maraschino cherries, coarsely chopped almonds, white baking chips, topping and maraschino cherries with stems , optional

unbleached all-purpose flour, plus extra for dusting, salt, granulated sugar, unsalted butter, chilled and cut into 1/4-inch pieces, vegetable shortening (chilled ), ice water, cooking apples (see description), sugar, sugar, lemon juice, salt, ground nutmeg, ground cinnamon, ground allspice, egg white, beaten lightly

ground beef, chopped onion, garlic clove, crushed, cream of mushroom soup, green beans, drained (you can substitute corn for all or part if you prefer), mashed potatoes , prepared the way you like them, cheese (we prefer american with this dish)

cooked fresh asparagus, unbaked 9-in. pastry shell, cooked chicken, chopped, bacon strips, cooked and crumbled, shredded american process cheese, eggs, half-and-half cream, all-purpose flour, salt, paprika

cooked fresh asparagus, unbaked 9-in. pastry shell, cooked chicken, chopped, bacon strips, cooked and crumbled, shredded american process cheese, eggs, half-and-half cream, king arthur unbleached all-purpose flour, salt, paprika

good sized apples (golden delicious are best), butter, sugar (approximately )

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt