Gosh, I am long overdue at posting.
The next two entry are for pies my mom made on Thanksgiving. I figure with the holidays there will be more opportunities for folks to use these.
They came out of my The Pillsbury Cookbook.
Pastry for filled one-crust pie (she used the Pillsbury Pie Crusts that you unroll)
Filling
1/3 cup firmly packed brown sugar
1 1/2 teaspoons flour
1 1/4 cups light corn syrup
3 eggs
1 1/4 teaspoons vanilla
2 tablespoons butter, melted
1 cup pecan halves or broken pieces
Prepare the pastry for filled one-crust pie using 9-inch pie pan.
Heat oven to 375. In large bowl, combine brown sugar, flour, corn syrup, eggs and vanilla; beat well. Stir in butter and pecans. Pour into pastry-lined pan. Bake at 375 for 40 to 50 minutes or until center of pie is puffed and golden brown. 8 servings
They came out of my The Pillsbury Cookbook.
Pastry for filled one-crust pie (she used the Pillsbury Pie Crusts that you unroll)
Filling
1/3 cup firmly packed brown sugar
1 1/2 teaspoons flour
1 1/4 cups light corn syrup
3 eggs
1 1/4 teaspoons vanilla
2 tablespoons butter, melted
1 cup pecan halves or broken pieces
Prepare the pastry for filled one-crust pie using 9-inch pie pan.
Heat oven to 375. In large bowl, combine brown sugar, flour, corn syrup, eggs and vanilla; beat well. Stir in butter and pecans. Pour into pastry-lined pan. Bake at 375 for 40 to 50 minutes or until center of pie is puffed and golden brown. 8 servings
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