|Great Chefs of the Aspen Saturday Market|
|by Maggie S. Dorrough|
Born in Colorado Springs, Colorado, daughter of John and Susan Dorrough, Maggie Dorrough is a fifth generation Coloradoan, who has made Aspen her ...
111 - 120 of 1,240 for no chill pie crust
Prepare gelatin according ... Whip milk; add gelatin, sugar and peaches. Pour into crusts; freeze. Remove from freezer just before serving. Makes 2 pies.
Combine flour, sugar, ... will be thick and glossy. Spread on hot pie. Bake in 400 degree oven for 8 minutes, until golden brown. Remove to rack and cool.
Mix fruit and ... and place into crust. Preheat oven ... sugar. Cut the butter in as for pie dough. Put this topping on top of the fruit. Bake for 1 hour.
Using electric mixer, ... mixture. Spoon into crust. Refrigerate until ... smooth. Cool to lukewarm. Spread over pie. Refrigerate until firm - about 3 hours.
In large mixing ... vanilla. Pour into prepared crust. Chill 3 hours or ... Top with desired amount of pie filling before serving. Makes 6 to 8 servings.
In large microwave-safe ... smooth when stirred. Chill 15 minutes or ... mixture. Pour into crust. Cover; chill ... cover top of pie with chilled cherry pie filling.
In a large ... and vanilla. Pour into prepared pastry shell. Chill 3 hours or until set. Top with cherry pie filling before serving. Refrigerate leftovers.
Mix and let ... and drape in pie pan. Add the ... tablespoon); place top crust on pie. Bake ... minutes. Cut back heat to 350 degrees and bake about 30 minutes.
In large mixer ... vanilla. Pour into prepared crust. Chill 3 hours or ... Top with desired amount of pie filling before serving. Refrigerate leftovers.
In large mixing ... until fluffy. Beat in milk until smooth. Stir in lemon and vanilla, pour into crust. Chill 3 hours. Top with pie filling before serving.
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