35927 mom double pie Recipes

double crust pie crusts, cherry pie filling (or topping ), egg, sugar crystals

sugar, flour, whipping cream, half-and-half, egg whites , beaten stiff, unbaked 9-inch pie crust

eggs, salt, sugar, milk, cooked pumpkin, cinnamon, ginger, nutmeg, unbaked 9-inch pie shell

ground pork, ground veal, onion, garlic clove, salt, savory, celery seed (or celery pepper if you can find), water, pie crust (top and bottom), egg, beaten

karo light corn syrup, eggs, sugar, butter, melted, mexican vanilla extract, pecans, unbaked deep dish pie shells

double crust pie crust , for a 2 crust pie, gooseberries, sugar, flour, cornstarch, salt, butter

granulated sugar, light karo syrup or 1/2 cup dark karo syrup, melted margarine or 1/4 cup butter, eggs (well beaten ), chopped pecans, pie crust (ready to bake)

double crust pie crusts, apples, peel , slice, sugar, apple pie spice, lemon juice, boiled cider, pie filling enhancer, salt, vanilla

philadelphia cream cheese spread softened (1/2 of 8-oz package.), ground ginger, tub cool whip whipped topping thawed, sugar, ground cinnamon, milk plus 1 tbsp, jell-o instant pudding & pie filling vanilla flavor (4 serving size), honey maid graham pie crust (6 oz), pumpkin (15 oz)

pecan pieces, eggs, sugar, light or dark corn syrup, melted butter, vanilla extract, salt, deep-dish frozen unbaked pie shell

egg yolks, milk, sugar, salt, knox unflavored gelatin, water, rum (2 jiggers), rum flavoring, egg whites, sugar, heavy cream, shaved hershey s chocolate candy bar, oronoque orchards frozen pie crusts

butter, brown sugar , firmly packed, light corn syrup, evaporated milk, salt, eggs (room temperature ), vanilla extract, pecans, broken, unbaked pie shell

crawfish meat, butter, cream of mushroom soup, evaporated milk, pie crusts, green onion, white onion

pumpkin puree, evaporated milk, brown sugar, white sugar, corn syrup, eggs , slighlty beaten, salt, cinnamon, ginger, dark rum, prepared 9 inch pie shell

water, cornstarch, strawberry jell-o gelatin dessert, sugar, graham cracker pie crust, fresh strawberries

pie crust (for double crust 9-inch pie), cranberries, fresh or frozen, halved pecans, white chocolate or vanilla flavored chips, eggs, brown sugar, light corn syrup, all-purpose flour, grated orange peel

butter, salt, sugar, eggs, flour, milk, real lemon juice, unbaked pie crust

pastry, sugar, corn starch, salt, sour cherries, dried cherries, almond extract, prepare pastry ., prepare filling : in 3-quart saucepan combine 1/2 cup sugar, the cornstarch, and salt. drain liquid from canned cherries into the saucepan; set cherries aside. stir cherry liquid into sugar mixture until no lumps remain. heat mixture to boiling over medium heat, stirring frequently; continue cooking 1 minute until mixture is clear. stir in reserved cherries, the dried cherries, almond extract, and food coloring, if desired; set aside., heat oven to 400 degrees f. between 2 sheets of floured waxed paper, roll out 1 ball of pastry into an 11-inch round. remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. remove remaining sheet of waxed paper. spoon cherry filling into pastry-lined plate., between sheets of floured waxed paper , roll out remaining pastry to a 9-1/2- by 7-1/2-inch rectangle. remove top sheet of paper from pastry. with fluted pastry wheel or knife, trim long edges to make them even, then cut rectangle lengthwise into fourteen 1/2-inch wide strips., make lattice crust , place 1 strip in center of pie and another at right angle to first strip. place 2 strips, 1 on each side of first strip, about 1/4-inch apart. place 2 more strips, 1 on each side of second strip. continue in this fashion, 2 strips at a time, moving toward edge of pie, until all strips have been used. trim off all strips extending more than 1 inch past rim of pie plate. lift edge of bottom crust over ends of strips. pinch together and flute edge. sprinkle remaining 1 tsp of sugar onto pastry strips. place pie on rimmed baking sheet., bake pie 35 to 40 minutes or until pastry is golden brown and the filling bubbles. cool pie on wire rack 15 to 20 minutes before cutting.