263870 fashioned fresh ontario pie Recipes

fresh blackberries, flour , plus 1 tbsp, sugar, fresh lemon juice (brings out flavor in blackberries), sugar to be sprinkled on top pastry, flaky pie crusts (i make my own), use bought pie crust

pie pumpkin, pastry for single-crust pie (9 inches), eggs, brown sugar, ground cinnamon, salt, ground ginger, milk

pie crust, baked, white sugar, cornstarch, salt, water, fresh blueberries, butter, lemon juice, orange liqueur, fresh blueberries, cream for garnish (optional)

pie shell, ripe tomatoes, sliced, yellow onion, mayonnaise, shredded mozzarella cheese, grated parmesan cheese, ground black pepper to taste, fresh basil, fresh oregano

pie shells, fresh blueberries, almond extract, fresh lemon juice, sugar, flour, salt, butter, sugar, for dusting baked top crust

pie crusts, baked, water, cornstarch, sugar, fresh peach, peeled and mashed, butter, fresh peaches, sliced

pie shells, baked, fresh strawberries, white sugar, cornstarch, boiling water, strawberry flavored jell-o

pie crusts, sliced almonds, strawberries, sugar, cornstarch, fresh lemon juice, well-chilled heavy cream, icing sugar, vanilla extract

pie shell, tomatoes, thickly sliced, salt, pepper, fresh basil , torn, chopped chives, mayonnaise, shredded cheddar cheese

fresh strawberries, hulled, pie crusts, baked, cooled, sugar, cornstarch, water, strawberry jell-o gelatin dessert, powder, cool whip, for topping

fresh fig, sugar, orange peel, grated, lemon juice, pie shells, unbaked, butter, margarine

fresh strawberries, baked pie shell, sugar, salt, cornstarch, lemon juice

pastry dough , for a 2 cust pie (9-inch pie), brown sugar, lightly packed, flour, cinnamon, nutmeg, ontario peaches, ripe, peeled, pitted and sliced

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).

pastry for double-crust pie, sugar, flour or 3 tbsp instant tapioca, nutmeg or 1/4 tsp cinnamon, peeled sliced fresh peaches, butter

pie crusts, baked and cooled, fresh strawberries, washed, hulled and sliced (about 1qt), instant vanilla flavor pudding and pie filling, strawberry jell-o gelatin dessert (not sugar free), cold water

pie crust, unbaked, shredded mozzarella cheese, grated parmesan cheese, dried basil (can use fresh if available), tomatoes, peeled and sliced, olive oil, fresh ground black pepper , and salt to taste

fresh strawberries , gently rinsed and dried, hulled (about 3 lb), sugar (5 1/4 oz), cornstarch, jell , for low-sugar recipes (see note), generous pinch table salt, lemon juice (1 lemon), baked pie shell, heavy cream, cold, sugar