|From Amish and Mennonite Kitchens|
|by Rachel T. Pellman|
Amish and Mennonite cooking feeds the soul as well as the body. The delicious, traditional recipes in this very popular collection produce dishes ...
Tip: Try milk pies for more results.
1 - 10 of 18 for amish milk pies
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To make pies, combine in ... smooth. While pies are still warm, dip them into glaze. Allow pies to drip on wire racks until cool. Yield: about 40 pies.
Preheat oven to 350 degrees. In the pie shell, place the ... Pour the evaporated milk over the flour ... size, bake 1 hour and 20 minutes. Yield 12 servings.
Preheat oven to 350 degrees. In the pie shell, place the ... Pour the evaporated milk over the flour ... it's supposed to be. Serve at room temperature.
To make pies, combine in ... until smooth. While pies are still warm, dip them into glaze. Allow pies to drip on wire racks until cool. Makes about 40 pies.
Preheat oven to 425 degrees. Combine milk, eggs, butter, ... whisk. Pour into pie shell and sprinkle ... a knife inserted in the center comes out clean.
In a small saucepan, combine milk and egg yolks; ... Spoon meringue over pie, making sure ... degrees for 4-5 minutes or until meringue is lightly browned.
Cook on low ... Pour into a baked pie shell. Chill for 1 hour. Whip ingredients until thick. Pour on top of pie filling and sprinkle with chopped pecans.
Cook corn starch, sugar and milk until thick. Add butter and vanilla. Pour into baked pie shell. Sprinkle with nutmeg. Bake at 375 degrees for 15 minutes.
Combine the sweetened condensed milk, maple syrup ... minutes. Pour into pie shell and cool. ... serve. Serve small pieces as this is very rich. Serves 8-10.
Cream butter, add ... grated rind and hot milk. Fold in stiffly beaten egg whites. Pour into 9 inch unbaked pie shell and bake 40 minutes at 400 degrees.
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