Sentences with phrase «place filled pies»

Place filled pies on a rack with a baking sheet or parchment paper underneath.

Place filled pie shell in freezer.

Not exact matches

NOTES: place the baking sheet under the pie pan because the filling will bubble to prevent dripping onto oven!

Place rounds of pie crust over each filled ramekin and pierce the crust several times with a fork.

Repeat the dough rolling process and carefully place second crust on top of filled pie dough.

Place rounds of pie crust over ramekins and filling; pierce crust several times with fork.

** Example: Place your left hand under the pie dough under the wax paper and grab the left side of the wax paper with your right hand and flip it over onto the filling.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

assemble: • place pecans in the par baked pie shell • pour filling into the pie shell.

Here's what I changed: I used a 15 - oz can of pumpkin (not pie filling — just pumpkin puree) in place of the bananas; I swapped out the spices for about 1 tsp each of cinnamon and ginger, and mixed those in with the pumpkin first; I opted for the larger volume of maple syrup from the original recipe, as the pumpkin wouldn't contribute sweetness the way the bananas do; I baked the batter as a dozen standard muffins, which took about 20 minutes at 350.

Wheat starch can be used in place of corn starch to thicken gravies, sauces, soups, pie fillings and glazes.

Pumpkin Whoopie Pies with Dulce de Leche Filling sound like a good place to start.

I'm slightly confused about step 7, since in the previous steps the bread is placed into the baking dish, the wet ingredients are poured over top of the bread, and the walnuts and pie filling are spread over top of that.

Place pie on a baking sheet and bake until crust is golden and filling is bubbling, about 50 minutes.

Place one rolled crust in the bottom of the pie dish and pour in the fruit filling.

Plop about 1/2 tablespoon of pumpkin pie filling in the hollow you just made and place the cake lid on top.

Place 1/2 cup of pot pie filling in center of dough.

Fill the pie with pie weights such as dry beans or rice to help hold the foil in place.

Whisk until well blended and place the filling in the cooled pie shell.

Beyond rye flour - one of the best blueberry pies I've ever made was based on a Cooks Illustrated recipe which used grated apple in the filling to provide a natural pectin - it really kept the filling from falling all over the place.

To fill the pies, lightly brush the edges of the dough with egg wash, place about 1 teaspoon of Sour Cherries in the center.

Next, the prepared pie dough was unrolled, circles were cut out and about a tablespoon of filling placed on each round.

Place about 1 - 2 tbsp cherry filling inside of the mini pie crusts.

Place the pie on the bottom rack of the oven and bake for 30 minutes or until the crust is nice and golden and the filling has set.

Place pie in a pan of cool water until the filling is completely cool.

How could I change this recipe to use frozen blueberries from my yard in place of the canned pie filling?

Fill the pie crust with pie weights (I place a lightly greased foil over the crust before adding the pie weights.)

Pipe, scoop or place a scant 1/4 cup of filling in the center of one flat side of each whoopee pie pair.

Place it in a pie pan, and refrigerate it while you prepare your filling.

Or, for a pre-baked crust, fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees F until golden, about 10 minutes.

Cover the pie filling with plastic wrap, placing the wrap directly onto the filling.

Place dish on a rimmed baking sheet and bake pot pie until filling is bubbling and crust is golden brown, 50 — 60 minutes (35 — 40 minutes for smaller dishes).

Place crust back onto the baking sheet and pour filling into pie crust.

Place in a large baking pan filled with water that comes 2/3 of the way up the pie dish.

Preheat oven to 375 degrees F. Place pie dish on a baking sheet and bake for 50 - 60 minutes or until crust is golden brown and the filling is bubbly.

(I place the pie plate on a baking pan to make it easier to move the filled pie in and out of the oven.)

Place pie pan on baking sheet, pour filling evenly over the top.

To fill the hand pies, take a circle of dough and place the filling in the center, about 1 tablespoon.

A healthier alternative to traditional pumpkin pie (but just as tasty), these bites start with an amazing filling that uses Chobani Chocolate Chunk greek yogurt, vanilla almond milk, and honey in place of the traditional white sugar + evaporated milk combo.

Pour filling into chilled pie crust and place in the freezer to set for 2 hours.

Pour filling into the pie crust and place crust on the bottom rack of the oven.

Place parchment on top of the dough and fill the pan with pie weights.

Place pie dish on a foil - lined rimmed baking sheet (to catch any rogue juices) and bake pie, tenting with foil if crumble starts to get too dark before filling is done, until crumble is brown and strawberry filling is bubbling around edges, 1 1/2 — 1 3/4 hours.

Place a plate on top of cabbage and weight with a jar filled with pie weights or water so cabbage stays submerged.

FILLING INSTRUCTIONS Place cornstarch, sugar, pumpkin pie spice, sea salt in saucepan and stir until combined.

Place pie dish on a rimmed baking sheet and pour in filling.

Brush edge of dough with half of egg wash, then using parchment, carefully transfer remaining round of dough to pie, placing over filling.

Scrape in plum filling along with any accumulated juices in bowl, then, using parchment, carefully transfer cut - out round of dough to pie, placing over filling.

Finally the key lime pie filling gets topped with some of the coconut, and the other half of the donut hole is placed on top to finish off the bite.

If your pie filling begins to bubble over (this happens when the pie is filled a bit too full — as seen in my photo, but still yummy), place a sheet of foil on the oven rack one level below your pie.