Search Results (899 found)
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Use a double crust to make either individual or family sized pies filled with turkey and vegetables with canned cream of chicken soup.
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This very old recipe has a small amount of milk and a bit of flour stirred into the custard, so it bakes up more dense than a traditional custard. And the nutmeg adds a wonderful flavor to this heavier baked pie. Serve warm or cold with whipped cream.
Ingredients: eggs, sugar, butter, flour, milk, vanilla, nutmeg, pastry
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This is a very easy pie to make, and it tastes wonderful!
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Turn your Thanksgiving leftovers into delicious handheld wedge pies packed with mashed potatoes, turkey, and cranberry sauce!
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There is no sugar added to this pie, so the sweetness that you taste comes from the natural goodness of the apples. Lemon juice and cinnamon are added for some zing along with a bit of butter just before the top crust is put on. It bakes up golden brown within 45 minutes.
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Growing up in the U.K. we used to make this all the time. Our guests have asked so many times for this recipe. Well here it is. I bake this quiche for friends at Christmas. Just wrap up in aluminum and voila! A tasty Christmas breakfast that they can wake up to.
www.chowhound.com
This is one of the sweetest pies you will ever taste. Puts a different spin on a pecan pie, but so delicious. To make the caramels unwrap easier put them in the...
Ingredients: water, butter, eggs, sugar, vanilla, salt, pecans, pastry
www.foodnetwork.com
Get French Onion Tart Recipe from Food Network
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This healthier version of grandma's traditional apple pie reduces the amount of white sugar but still tastes just as delicious.
www.delish.com
Because eggs and bacon were destined for more than just breakfast.
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If you like peach pie, you will love this dreamy tropical pie. It has a brighter flavor with the added beauty of this luscious island fruit.
cooking.nytimes.com
These diminutive egg tarts — pasteis de nata — a specialty all over Portugal, have a cinnamon flavored custard nestled in a flaky puff pastry crust The trick here is to bake them in a very hot oven, which causes the custard to puff and the pastry to turn brown and crunchy You can make the crust and filling ahead, but don’t bake them more than an hour or two before serving