81793 pastry pie two pie s Recipes

crushed pineapple in syrup or 1 (20 oz) can juice, undrained, instant vanilla flavor pudding and pie filling, instant 6 serving size 1 container (8 oz), prepared shortbread pie crusts, sliced pineapple, drained and halved, maraschino cherries, drained, sweetened flaked coconut

pie dough, well chilled (or pastry, enough to line a 9 round cake pan or 9 round springform pan, at least 1 1/2 deep; a 10), eggs, sugar, plain nonfat yogurt, pure vanilla extract, all-purpose flour, fresh blueberries or 1 1/2 cups raspberries or 1 1/2 cups mixed berries or 1 1/2 cups sliced peaches or 1 1/2 cups plums or 1 1/2 cups nectarines or 1 1/2 cups stone fruit, coarsley chopped toasted almond, sugar , for dusting

pie pastry , to line 9 inch square pan, raspberry jam, butter, sugar, eggs, almond extract, salt, rice flour, butter, icing sugar, almond extract, little milk

pastry dough , for a 9 inch double crust pie, unsalted butter, all-purpose flour, water, white sugar, brown sugar, granny smith apples, peeled, cored and sliced

cream cheese, sugar, vanilla extract, almond extract, heavy cream, baked pie shell, white sugar, cornstarch, water, grenadine syrup, lemon juice, fresh strawberries, hulled

pie shell, baked, powdered sugar, peanut butter, cornstarch, sugar, salt, scalded milk, egg yolks, beaten (save the whites for meringue), butter, vanilla, egg whites (use two mentioned above, plus 1 more egg white)

pie crusts, baked (pillsbury is great , if you don tsp have time to make your own), sugar, cornstarch, salt, milk, eggs, separated, butter, fresh lemon juice (juice of approx. two lemons), grated lemon rind (or several drops lemon oil), cream of tartar, sugar, vanilla

crushed pineapple in syrup, undrained, vanilla flavor instant pudding and pie filling mix, sour cream, prepared shortbread pie crusts, sliced pineapple, drained and halved, maraschino cherries, drained, sweetened flaked coconut

pastry dough, eggs, white sugar, white corn syrup, salt, butter, melted, vanilla, pecan halves

lemon pie filling (not instant ), sugar, water, egg, baked 9 pie shell, non-dairy whipped topping

pastry for double-crust pie, tart apples, peeled and cored, sugar, half-and-half cream, maple or -flavored syrup, warmed

pastry for a double-crust pie (9 inches), sliced peeled peaches, lemon juice, sugar, brown sugar, king arthur unbleached all-purpose flour, ground nutmeg, salt, almond extract, butter, cubed

pastry for a double-crust pie (9 inches), sliced peeled tart apples (about 2-1/2 lb), lemon juice, sugar, king arthur unbleached all-purpose flour, ground cinnamon, ground nutmeg, butter, milk, sugar

pastry flour , plus 4 tsp (6.5 oz/ 184 g) or 1 1/3 cups all-purpose flour (if using all-purpose flour, reduce the water by 1 tsp for more tenderness), salt (use 3/8 tsp if using rendered caul fat), baking powder, cold lard (4 oz/ 113 g, if using commercial lard, use 1/2 cup plus 2 tsp; if using rendered caul), ice water (2 oz/ 59 g), cider vinegar (0.7 oz/ 20 g), whole wheat pastry flour or 2 tbsp wheat flour, approximately

pastry dough (i use lemon pastry, half recipe), dijon mustard, fresh spinach, cleaned and stemmed, dried tarragon, fresh lemon juice, crumbled feta cheese, eggs, heavy cream or 1 1/2 cups evaporated milk, sour cream, salt (or to taste), freshly grated nutmeg

two-bite brownies, white baking chocolate (2 squares), milk, cream cheese, powdered sugar, cool whip topping, strawberry, semi-sweet chocolate chips (optional)

deep dish pie crust, chili with beans, green beans, drained, shredded cheddar cheese

cold unsalted butter, cut into bits, cold cream cheese, cut into bits, all-purpose flour, salt, two 1 pint-containers plain yogurt, salmon roe, dill sprigs for garnish