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Ingredients. 1 (9 inch) deep-dish pie crust ; 32 jumbo marshmallows ; 1 cup pumpkin puree ; 1/2 teaspoon pumpkin pie spice ; 1/4 teaspoon salt ; 1 (12 oz) container whipped topping
Directions. Preheat the oven to 400 °F. Spray a large sheet tray with nonstick spray. Heat the butter in a large nonstick skillet over medium heat until melted. Add the apples, sugar, cinnamon and lemon juice. Cook, over medium heat, stirring occasionally, until the apples are soft, 10Â -15 minutes.
1) Preheat the oven to 190C/Gas 5. 2) Cut the flour into the fat. Add the salt and stir in enough water to make a stiff dough, then knead slightly together. Chill the pastry before using. 3) Roll the pastry out and use 1/3 to line the bottom of a pie dish. 1) In a small bowl combine together the butter, brown sugar, flour, pecans and cinnamon.
Directions. Preheat the oven to 350 °F. Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely.
In a medium saucepan, combine the sugar, corn syrup, butter and eggs. Stir in the pecans, vanilla and salt. Bring to a boil over medium heat, reduce the heat and simmer 10 minutes. On a lightly floured surface, unroll the pie crust. Cut out rounds using a 4 1/2-inch cutter. Re-roll the dough as needed. Repeat the procedure with the remaining dough.
Preheat oven to 425°F. Line a 9-inch pie pan with half of the dough. Toss apples with 1 tablespoon lemon juice in a medium-sized bowl. Combine sugar, flour, cinnamon and salt in a small bowl.
Ingredients. 2 1/2 cups all purpose flour ; 1/4 teaspoon fine salt ; 3 tablespoons granulated white sugar ; 1/4 cup cold vegetable shortening ; 12 tablespoons cold and cubed butter
