48894 shaker style pie Recipes

pie crusts (see note ), lemons, with very thin skins, eggs, well beaten, sugar

lemons or 3 medium , sliced paper thin, rind and all, sugar, pastry for double-crust pie, eggs, beaten

lemons, sliced very thin, sugar, eggs, beaten, store bought pie crusts

test kitchen discoveries, use our recipe for double-crust pie dough or use 1 15-oz box of pillsbury ready to roll pie crust., we found a few tricks to create bright lemon flavor while tempering the bitterness of the pith: squeeze the seeded lemon slices and reserve the juice for the filling. simmer the slices and then add them to the filling with the uncooked juice for bright lemon flavor without any macerating time., remember to squeeze the lemon slices in a fine-mesh strainer to remove any seeds or pulp that would mar the otherwise smooth filling., pie spends a generous 40 minutes in the oven , which can cause the heat-sensitive eggs in the filling to curdle. to avoid this problem, a tbsp of cornstarch stabilizes the eggs and ensures a smooth filling., have an extra lemon on hand in case the three sliced lemons do not yield the necessary 6 tbsp of juice ., is right

braising steak, english ale, water (approximately ), beef bouillon cubes, plain flour, onions, peeled and diced, cooking oil or beef dripping, english mustard, salt and pepper, ready made shortcrust pastry, ready-made mashed potatoes, approx, stilton cheese, crumbled, butter , for the pie topping

lemons, thinly sliced, white sugar, eggs, beaten, recipe pastry for a 9 inch double crust pie

skinned oranges, washed, lemon, washed, sugar, all-purpose flour , for dusting, brisee, eggs, egg yolk, heavy cream, fresh cranberries, fresh orange juice, orange , zest of, sugar, tps. ground cinnamon, pure vanilla extract

lemons, eggs, well beaten, sugar, pastry shell, top & bottom

very warm whole milk (120of), sugar, unsalted butter, cut into 1/2-inch pieces, room temperature, salt, warm water (110of to 115of), active dry yeast, egg, beaten to blend, all purpose flour, coarsely chopped walnuts, chopped fresh rosemary, vegetable oil, egg yolk, beaten with 1 tbsp whole milk (for glaze)

lemons, sugar, pastry for double-crust pie, eggs, well beaten, nutmeg (optional), sugar, milk

sugar granulated, eggs 1 separated, lemons zested, double pie crust store bought is fine

lemons, sliced paper thin, sugar, eggs, beaten well, prepared two crust pie crust

pie shell, heavy cream, half-and-half, sugar, all-purpose flour, unsalted butter, cut into small pieces, grated nutmeg

pie crust dough (boxed), cold water, butter or margarine, cinnamon, sugar

lemons large, sliced thin as paper rind and all, eggs well beaten, sugar

pie crust rounds, recipe follows, butter, persimmon, medium dice, granulated sugar, grand marnier, juice of 1 lemon, cornstarch, cold water, scoops vanilla bean ice cream, shaker of powdered sugar, shaker with cinnamon and sugar mixture, caramel sauce in a squeeze bottle, flour, salt, sugar, vegetable shortening, ice water

molasses, boiling water, baking soda, flour, brown sugar, butter, pie crusts

lemons, sugar, salt, eggs, double crust pie crust, water, sugar , for dusting