Sentences with phrase «center of the pie»

Cover with other brie half Lay stuffed brie in center of pie crust, covering completely Place in center of greased cast iron baking sheet Pour remaining cranberry mustard mixture over crust covered brie.

I bake until a small circle in the very center of the pie has just the slightest jiggle.

Transfer disk to pie plate by rolling dough around rolling pin and unrolling over 9 1/2 - inch pie plate or by folding dough in quarters, then placing dough point in center of pie plate and unfolding.

Carefully cover Ginger Peach Filling with Biscuit Topping, leaving a 2 - inch circle in center of pie.

I mean you do layer sliced bananas through the center of the pie... but no bananas are harmed in the actual making of the cream filling.

Bake at 350 ° for 45 minutes to an hour or until a toothpick inserted in the center of the pie comes out clean.

Place in the center of the pie and slowly spread out the the sides of the pie.

Crumble the almond topping over the center of the pie, covering the peaches.

Fold the overhanging dough toward the center of the pie, pleating it all the way around.

If the center of the pie is set / doesn't move, then it's done.

Cut slits in the center of the pie then bake for 15 minutes.

The center of the pie should not wiggle when the pie is moved.

Place a little mound of mache salad in the center of each pie and serve warm.

Bake for 50 minutes or center of the pie is set.

Bake for an additional 35 - 45 minutes or until a knife inserted into the center of a pie comes out clean.

Bake until the center of the pie is firm but still jiggles slightly when shaken, about 15 to 20 minutes.

Crack the egg into a ramekin and slide the egg onto the center of the pie.

Bake for 12 minutes or until a toothpick inserted into the center of a pie comes out clean.

or do I cook it for the time you say and let the resting time and refrigeration solidify the center of the pie.

Fold back the 2nd and 4th strip, just past the center of the pie.

Spoon onto the center of the pie and torch until golden.

Dollop cream in center of pie (leaving at least a 1» border of visible pie filling) and serve.

15 to 20 raw, unsalted pecan halves to decorate the outside edge, plus 1/4 cup chopped pecans for the center of the pie

Pour mixture into the prepared pie crust and transfer to the oven to bake for 40 to 50 minutes, or until the center of the pie is just barely set.

Pour the mixture into the frozen pie dish and bake for 40 - 50 minutes until the center of the pie jiggles slightly.

Use a sharp paring knife to make several slits down the center of the pie.

Using 2 separate containers of the same size (a 1 - cup measuring cup works great), alternate pouring the pumpkin filling and the cream - colored filling on top of each other in the center of the pie until the mixture spreads to the edges and fills the whole pie.

Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn't wobble when the pie is nudged, 35 to 40 minutes.

Reduce the oven temperature to 325 °F and bake until the top is quite brown and the center of the pie just barely jiggles, about 50 minutes to 1 hour.

Working quickly, spread in a circular motion in the center of the pie.

Sprinkle the chopped pecans over the dulce de leche in the center of the pie.