33812 never double pie Recipes

eggs, shredded sharp cheddar cheese, onion, quartered and sliced (about 1-1/2 cups), bacon strips, cooked and crumbled, salt and pepper to taste, pastry for double-crust pie (9 inches)

cream cheese, softened, milk or 1 tbsp half-and-half or 1 tbsp skim, sugar, thawed whipped topping (such as cool whip ), graham cracker crust, cold milk or 1 cup half-and-half or 1 cup skim milk, pumpkin puree, vanilla flavor instant pudding and pie filling mix or 2 (3 1/2 oz) packages vegetarian instant vanilla pudding mix, ground cinnamon, ground ginger

double crust pie crust (for a 10 inch deep-dish pie, my butter pie crust kittencal s no-fail buttery flaky pie pastry/crust works great for this or use your fav), tart green apples, peeled, cored and cut into no larger than 1/2-inch slices (use granny smith or pippin apples for this only), fresh lemon juice (or juice of half lemon), sugar (if you prefer a sweeter filling increase the by a couple tbsp), light brown sugar, all-purpose flour, cinnamon, nutmeg (optional), salt or 1/4 tsp kosher, butter (no subs), egg white, lightly beaten, sugar (preferably coarse )

double crust pie crust, sugar, cornstarch, apple juice, apples for pies, peeled and chopped, about 4 1/2 cups, cranberries (fresh or frozen ), corn syrup (light or dark ), butter or 1 tbsp margarine, milk, sugar

double crust pie crust, sliced almonds, toasted, lemon rind, grated, cherry pie filling, lemon juice, almond extract

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

peek freans ginger crisps (about 24 cookies), butter, melted, milk, canned pumpkin, vanilla pudding and pie filling, pumpkin pie spice, half of 250g package philadelphia brick cream cheese, softened, sugar, cool whip, thawed, divided

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

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)

double crust ready -to-use pie crust, white sugar, all-purpose flour, cornstarch, ground cinnamon, ground cardamom, ground allspice, butter, melted, fresh peaches - peeled, pitted, and sliced, rum, milk

double crust ready -to-use pie crust, fresh blackberries, or more to taste, white sugar, all-purpose flour, lemon juice, water , or as needed, egg, beaten

double crust ready -to-use pie crust (such as pillsbury), water, honey, seedless oranges, thinly sliced, brown sugar, ground cinnamon, ground ginger, macintosh apples - peeled, cored, and thinly sliced, melted butter, divided, sugar

vegetable oil, onion, finely chopped, green bell pepper, chopped, black beans, drained, salsa, chopped red bell pepper, chili powder, cayenne pepper, ground black pepper, unbaked 9 inch pie crusts, shredded cheddar cheese

double crust pie crust (mean chef s classic pie crust, classic pie crust, idiot proof step-by-step photo tutorial), granny smith apples or 8 -10 pippin apples, peeled,cored,and sliced, dried sweetened cranberries (craisins) or 1 cup dried sweetened sour cherries, fresh lemon juice, butter, melted, honey, sugar, ground cinnamon , to taste, freshly grated nutmeg, ground allspice, ground cardamom, cornstarch, good brandy, butter, cut in small pieces, heavy cream or milk or egg wash, for brushing top of crust, sugar , for sprinkling top of crust (preferably coarse sanding ) (optional), chunks of cold sharp cheddar cheese or premium vanilla ice cream, as accompaniment (optional)

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

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.

double crust ready -to-use pie crust, diced rhubarb, eggs, white sugar, light cream, vanilla extract, all-purpose flour