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Results 1 - 10 of 51 for harvest pie
1. HARVEST PIE
Preheat oven to 425°F. Wash, ... slices inside bottom pie shell and top with remaining ... minutes or until is golden brown and filling is bubbly.
Preheat oven to 350 degrees. ... well. Place in pie shell, mound in center. Bake ... about 30 minutes. Cut into wedges. Can be made 6 hours ahead.
Preheat oven to 425 degrees. ... well. Pour into pie shell. Bake at 425 degrees ... Refrigerate. Serve with whipped cream around edges or a squirt on top.
Simmer raisins in water 10 ... beaten egg whites. Spoon into pie shell mounding slightly in center. Bake in slow oven, 325 degrees, for 55 minutes.
Preheat oven to 350 degrees. ... Transfer mixture to pie shell, mounding in center. Bake ... Let stand at room temperature). Cut pie into wedges.
Remove and save skin from grapes by pinching grapes at end opposite the stem (pulp pops out). Put the pulp in a saucepan (do not add ...
Mix together all ingredients in ... Pour into unbaked pie shell. Bake at 425 degrees ... and continue baking until filling is just about to set.
Prepare pie crust according to package directions ... servings. If zucchini is large, cut in half length-wise and remove seeds before shredding.
Make double pie crust. Mix all other ingredients ... top. Brush with 1 egg yolk mixed with 1 tbsp. of water. Bake at 375 degrees 30-40 minutes.
Prepare pastry for pie. Fill bottom shell with ... foil, it will bubble over. Be sure to place a cookie sheet under pie to catch the drippings!
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