Sentences with phrase «pie filling until»

Now, to make your frosting: In the bowl of a stand mixer, cream together butter, vanilla extract, and 1/3 cup of the lemon pie filling until fluffy, about 2 minutes.

Because I'm not one to go without, and because I don't want a pumpkin pie coup to erupt in my house if pie is not served on Thanksgiving, I sacrificed and ate pie after pumpkin pie filling until I got this recipe just right (whoa - as me!).

Not exact matches

Pour this mixture into an unbaked pie crust and bake for 45 to 50 minutes or until the filling is set and the crust is browned.

One of my favourite summertime recipes involves a bright yellow lemon filling reminiscent of lemon meringue pie and made from a few simple ingredients that are lightly simmered on the stovetop and then chilled in the fridge until set.

Bake the pie for 1 hour to 1 hour & 15 minutes until the crust is golden brown and the filling is bubbling.

Fill with pie weights or beans and bake for 15 - 20 minutes, or until the tart shells look dry but are not yet quite browned.

Bake the pie until the filling puffs up and the center is set, 45 - 50 minutes.

Line your pie plate with your pie crust, crimp edges as desired, and chill until ready to fill.

Bake at 350F for about 20 minutes (for an 8 - inch pie, about 35 minutes) or until the brownie edge looks done and the outermost inch of the pumpkin filling is slightly cracked and set.

Bake the pie for 40 minutes or until the crust is golden and the filling is bubbly.

Turn out into the prepared pie shell, spread with a rubber spatula to fill the crust evenly, and bake until golden brown, 50 minutes to 1 hour.

A flaky pie crust is filled with a seemingly impossible smooth chocolate mousse and chilled until the mousse sets and the flavors develop.

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

Note: if using homemade dough, pre-bake tart shell covered in foil with dried beans or pie weights at 400 degrees F for 15 - 17 minutes, then and add meat and veggies and custard filling and bake for additional 20 minutes or so until the tart is set.

In a separate bowl, add mascarpone cheese, brown sugar, pumpkin, and pumpkin pie spice; beat just until filling is smooth.

Bake pie for 45 — 50 minutes or until filling is bubbling and topping is brown and crisp.

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

The recipe indicate to refrigerate the whoopie pies for at least 1 hour until the filling is set.

Bake in the bottom part of the oven at 425F for 15 minutes; reduce heat to 350F and bake until the filling is thickened and the pie is golden, about 35 - 45 minutes.

Pour the filling into the prepared cooled crust and bake for 15 minutes in 350 degrees F. Transfer pie to a cooling rack and let cool completely at room temperature before chilling for at least 3 hours or overnight (preferred) until set.

Cherry pie filling with almond extract topped with a homemade crumb topping and baked until bubbling - perfect for fall!

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.

To save time and stress, I recommend making the crust and the filling a day in advance and keeping them (separate) in the refrigerator until you're ready to bake the pie.

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

Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadfilling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadFilling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.

In a large bowl, combine cherry pie filling, lemon juice, cinnamon and 1/8 teaspoon salt; gently mix until thoroughly combined.

Pour the filling into the pie crust and bake for 45 minutes until the top has browned.

Remove the lid and simmer for an additional 30 minutes until the mixture reduces to a thick pie filling consistency; stirring frequently.

If you want to use this for an 8 - 9 ″ pie that uses a filling that doesn't need to be baked, fill the crust with pie weights and bake at 375 ˚F for 10 - 15 minutes, or until the edges are slightly golden.

Bake pie until filling top is browned and puffed around the edges, about 45 - 55 minutes.

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.

Add the batter to the pie or tart pan and bake for 25 - 30 minutes or until the filling has started to crack and it looks fully set.

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).

1 large onion, chopped 1 medium sweet red pepper, chopped 2 tablespoons Earth Balance margarine 2 cups fresh or thawed frozen corn 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2 teaspoons chili powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to taste Dash of cayenne pepper 2 tablespoons lime juice In a large saucepan, sauté the onion and red pepper in the margarine until almost tender.

Bake until filling is puffed and center jiggles slightly when pie is gently shaken, 35 to 40 minutes.

It is considered a «soft» pie because it is made with an unbaked crust and uncooked filling that is baked until the crust has browned and the filling has set.

Load it up with your filling and bake according to the recipe of your choice, or until your pie is all the way cooked through.

To prepare the filling, wash and slice fresh strawberries and layer on top of pie crust until crust is covered.

Bake pie until filling is puffed around edges and set in center, about 45 minutes.

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.

Pour the filling into the pie crust and bake in a preheated 375 °F oven for 20 minutes, or until the filling is set.

Cut out 4 circles, and roll each circle out, one at a time, until about 1/8 inch thick and large enough to fill the bottom of your pie pans.

Bake pie until filling is set around the edges but jiggles slightly in the center when shaken, 25 — 30 minutes.

After cooking the filling of this brilliant chicken pot pie in a cast - iron skillet, a layer of puff pastry is draped over the top and baked until golden brown.

To do this, line with parchment paper, fill to the top with pie weights (or heavy beans or pennies), and bake until lightly golden, about 20 minutes.

Puree all of the pumpkin pie filling ingredients together in a blender (or in a small mixing bowl using an immersion blender) until smooth.

Line dough with parchment paper and fill with pie weights or dried beans; bake until golden, about 20 minutes.

Pour filling into pie shell and bake for about 45 - 60 minutes until top starts to brown and filling is set.

Bake at 350 until the edges of the pie filling is set and the center has a slight jiggle to it, about 30 to 35 minutes.

For the pie filling, in a large bowl or stand mixer, beat the room - temperature cream cheese until creamy and smooth.