|The Hay Day Country Market Cookbook|
|by Kim Rizk|
Since first opening in Westport, Connecticut, in 1978, Hay Day has been a celebrated purveyor of the finest farmstand produce and take-out fare.
Results 1 - 6 of 6 for belgian pie
Peel, core and ... flour. Turn into pie shell. Sprinkle a ... melted butter and bake at 425 degrees for about an hour or until crust is golden and flaky.
Mix, knead and roll out and put in 9 inch round cake pan. Thicken and pour into crust. Put in blender and mix. Pour over fruit and bake at 375 ...
Cream shortening, add ... fit bottom of pie pan, coming up ... Mix all and put through sieve on top of filling. Bake at 425 degrees for 20 to 25 minutes.
Dissolve sugar and ... section into greased pie pans. Allow to ... fillings may be used, such as cherry, prune, poppy seed, apple, apricot, etc. Makes 8 pies.
An excellent choice for a brunch dessert. The berries provide an added bonus of 2 grams of fiber per serving. Pour milk, lemon juice and lemon peel ...
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