Sentences with phrase «as the pie pan»

The loaf pan is so pretty, as well as the pie pan at your store!

Not exact matches

You may replace cranberries with blueberries or use all apples - as long as your pan is all full of fruit.If you are in a hurry, use prepared pie dough or sugar cookie dough to line the pan.

Impossible referred to the quick and easy method (usually all ingredients were dumped in a blender and whizzed up in seconds), as well as the novelty of pies that went into a pan as a batter and baked into a layered sort of pudding / pie.

I like to bake mine in a cast iron skillet, but a pie pan will work just as well.

I recommend using a pie or cake pan (as all other clafouti recipes do).

Ladle onto 4 individual serving crocks or ramekins (one pie pan could work as well).

Using a 8 inch pie plate (or tart pan) as a guide, invert pie pan on puff pastry.

I think that my 9 inch pie plate was not deep enough as only half the custard fit in the pan along with the filling.

We filled the bottom crust with filling, but, as the juice from the thawing strawberries pooled in the bottom of the pie pan, we thought it may need something more.

Press crust into a 9 inch shallow pie pan, preferably without fluted edges (as it will make the pie hard to serve later on).

While I have cooked it in a 10» pie dish, it also bakes up well in an 8» x 8» brownie pan or as 12 standard - sized muffins.

I made two, one as a tart the other in a recycled giant Costco pie pan.

In the picture we have the pecan pie in an 11 inch tart pan, but it works just as well in a pie plate!

Bake pie crust as directed on box for One - Crust Baked Shell, using 9 - inch glass pie plate or 10 - inch tart pan with removable bottom.

Remove dough from fridge and roll out to 1/4 inch thickness; place into 9 - inch pie pan and fold the excess edges over and crimp as desired.

Also, FYI, I think the whoopie pie trend is fading and I have seen the pans on sale for as little as $ 5 (which doesn't help if you just don't have space for another piece of kitchen equipment, but still) happy baking!

Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.

Make pie crust as directed on box for One - Crust Baked Shell using 9 - inch glass pie pan.

I'll write the recipe's cook time for both thinner tart pie pans like the one pictured (I got mine from IKEA) as well as a deeper dish pie pan.

I used a large decorative tart / pie pan and did not have as many layers, but it still worked very well.

Fill the pie pan with the plum halves and apricot slices, arranging the fruit to cover the bottom of the pan as best you can.

I simply pressed the «raw crust mixture» into a mini muffin tin, same as you would do with a typical pie pan and then filled each with the luscious key lime filling.

Note that I used a greased nonstick deep dish pie pan instead of a tart pan; it worked just as well.

It's called «impossible pie» because you simply mix all the ingredients together, pour it into a pie pan, put it in the oven, and it comes out as a pie, no separate crust necessary.

Lay chicken strips in a wide, shallow dish (such as a pie plate or cake pan) and cover with buttermilk.

You can even add some fun things to your pumpkin pie playdough, such as pumpkin shaped cookie cutters or even miniature pie pans!

Once you mix the pretzel crumbs with butter and sugar, place them in the pan — I used an 8 - inch springform pan, but a large pie pan would work as well.

This recipe could also be used as a pie — springform pan would be best.

Press crust into a lightly greased 9 - inch pie pan to form a 1/4 inch crust (I think next time I would omit greasing the pan as the PAM starting burning in the oven towards the end).

This pie rises when baking and shrinks as it cools, so don't overfill the pans.

If it isn't already, fit the pie crust into a pie pan, crimping the edges as needed.

** To blindbake a pie crust, form it as desired in a pie pan.

A person could make this in a pie pan instead of a tart pan — more room for the filling; or, make a little less filling; use a larger tart pan; or maybe you'll sail through it all just fine as is.

I had never heard of shoo - fly pie before this post, but do you think this muffin recipe would also work as a cake cooked in a springform pan?

If using a pie pan, use your fingers to press it evenly as possible up the sides of the dish.

It's tender, it's simple, it doesn't require pie weights to keep it from slumping down the sides of the pan as it bakes.

If you use a springform pan as recommended, the pie juices could potentially drip out into your freezer - to combat this mess, I would recommend not using a springform pan or wrapping the bottom in foil while setting.

As noted above, this recipe makes three pies if using standard 9 ″ pie pans, which is handy for freezing some for future mealtimes.

to make your life easy, it's best to use a cake springform pan but you could easily use a pie pan as well.

After baking in a square pan and cooling, slice into three equal strips and then cut out little pie slices as you go across each strip.

If using a pie pan, crimp the edges as shown in the photo.

Carefully lift the «pie» from pan, using foil sides as handles.

The tables would be weighted with the flesh of the ox, mutton, pork, and great pans of chicken pies, as well as fruits, vegetables, and light bread and cakes of our bolted meal.

As I transferred the sheet pan from the oven to a waiting baking rack, I must have lost focus for a moment, because an instant later I was watching — in seemingly slow motion — the pie pan skittering off the baking sheet to imminent death below, the crust shattering on impact and the whole gingery, beautiful mess landing ingloriously in a slump on the kitchen floor.

Once I top my unbaked pies, I let them sit in the pan for 1 - 3 hours, uncovered, prior to baking — this is nice when I am entertaining because I can get three or four pies done ahead of time, then bake them fresh as the guests arrive.

* At this point, you can continue using the same pan to cook and finish the frittata as is, or transfer the shredded and partially cooked sweet potatoes to a 9 - inch pie platter to continue.

I'm declaring that everyone can put away the pesky pie pans and rollers this year and make a dessert that is 1000 % simpler and just as crowd - pleasing.

I have a kitchen sink flooded with baking pans, dirty dishes and pots; there's also spinach pies on the counters, as well as tavce gravce, sauerkraut, sarma, salmon, appetizers, etc... Obvi, we plan to eat.

Consider the weight of your pie pan / plate and the cake you will be placing on it when you are choosing your knickknacks because they will need to be strong enough to act as a support.

Its advice includes using a pastry blender or two knives to cut in the fat; choosing unbleached flour to create a pleasing golden color; and baking a pie in a glass or dull - finish aluminum pan so as not to reflect heat.