Tag: Pies

Pie Crust Mix Recipe

Apple Pie

(One 9″ Pie)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1 tsp. cinnamon
  • 6 cups apples, peeled and sliced
  • 2 Tbsp. margarine or butter
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Pie Crust Mix

Directions:

Preheat oven to 425°F.

Prepare two crust pie as directed on package. Place bottom crust in pie pan. In separate bowl, combine sugar, flour and cinnamon. Stir into apples until well coated. Pour mixture into pie crust and dot with margarine or butter. Cover with top crust, seal edges and slit top for venting. Bake 15 minutes. Reduce heat to 350°F and bake an additional 30-35 minutes.

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Pie Crust Mix Recipe

Banana Split Pie

(One 9″ Pie)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 1-3/4 cup milk
  • 1/2 cup chocolate chips
  • 1 Tbsp. oil
  • 2 bananas
  • 1/2 lb. fresh strawberries, sliced
  • 1 can (8 oz.) crushed pineapple, drained (reserve juice)
  • 1 container (8 oz.) whipped topping, thawed
  • 1/4 cup nuts, chopped
  • 1 small jar Maraschino cherries (optional)
  • 1 small jar chocolate sauce (optional)
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Pie Crust Mix

Directions:

Preheat oven to 450°F.

Prepare pie crust mix as directed on package for a one crust pie. Prick bottom with a fork. Bake 10 – 13 minutes. Cool. Combine pudding mix and milk. Blend well and set aside. Melt chocolate chips. Stir in oil. Paint crust with chocolate mixture. Slice bananas into reserved pineapple juice; stir gently. Place half of bananas over chocolate. Spread half of pudding over bananas. Arrange strawberries, pineapple and remaining bananas over pudding. Spread remaining pudding over fruit. Cover with whipped topping, sprinkle with nuts and garnish with cherries (optional). Chill before serving. Drizzle with chocolate sauce after cutting (optional).

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Pie Crust Mix Recipe

Butterscotch Pie

(8 – 12 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 4 or 5 Tbsp. cold water

Filling

  • 1-1/4 cup dark brown sugar, firmly packed
  • 1/3 cup cornstarch
  • 2 cups milk
  • 3 egg yolks
  • 6 Tbsp. margarine or butter
  • 1-1/2 tsp. vanilla extract
  • pinch of salt

Topping

  • 3 egg whites
  • 1/4 tsp. cream of tartar
  • 6 Tbsp. sugar
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Pie Crust Mix

Directions:

Preheat oven to 450°F.

Prepare and bake pie crust mix as directed on package for a one crust pie. For filling, in medium saucepan, combine brown sugar and cornstarch; stir in milk until smooth. Cook on medium, stirring constantly until mixture thickens and comes to a boil. Remove from heat. In separate bowl, beat egg yolks with fork. Add to pudding mixture a small amount at a time, stirring rapidly to prevent lumps. Return to heat and stir until thickened. Do not boil. Stir in margarine or butter, vanilla and salt. Pour into crust. Reduce heat to 425°F. For topping, combine egg whites and cream of tartar. Beat on high until frothy. Slowly add sugar a little at a time; beat until stiff peaks form. Spread over filling. Bake 3 – 5 minutes or until lightly browned.

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Pie Crust Mix Recipe

Lemon Meringue Pie

(One 9″ Pie)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 4 – 6 Tbsp. cold water

Filling

  • 2 whole eggs
  • 4 egg yolks
  • 1-1/2 cups sugar
  • 1/4 cup conrstarch
  • 1/8 tsp. salt
  • 1 cup fresh lemon juice
  • 1/4 cup water
  • 2 Tbsp. butter

Meringue

  • 1/2 cup sugar
  • 1 Tbsp. plus 1 tsp. cornstarch
  • 1/2 cup cold water
  • 4 egg whites, room temperature
  • 1/8 tsp. salt
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Pie Crust Mix

Directions:

Preheat oven to 425°F.

Prepare pie crust as directed on package for a one crust pie. Bake 12 – 15 minutes. Let cool. For filling, whisk together eggs, egg yolks and sugar until light yellow. Add cornstarch and salt. Stir in lemon juice, water and butter. Transfer mixture to a non-aluminum saucepan. Stir constantly over medium until mixture is thick and starts to bubble. Boil for 1 minute. Spread evenly into pie crust. Cover with plastic wrap placed directly on top of filling. Refrigerate for 2 – 3 hours.

Preheat oven to 350°.

For meringue, whisk together sugar and cornstarch in a small saucepan. Add water and bring to a boil on high, whisking constantly. Boil 1 minute, whisking constantly. Transfer mixture to a small measuring cup. In a separate bowl, beat egg whites on high just until foamy. Add salt and beat until soft peaks form. With mixer running, pour in cornstarch mixture in a fine stream. Continue beating until stiff peaks form. Spread meringue over pie filling, making sure mixture touches edge of crust. Bake 13 – 15 minutes or until meringue is lightly browned. Cool completely.

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Pie Crust Mix Recipe

Spinach Pie

(One 9″ Pie)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1 pkg. (10 oz.) frozen spinach, thawed and chopped
  • 1/2 lb. Italian sausage, chopped
  • 4 eggs
  • 1 pkg. (8 oz.) mozzarella, shredded
  • 4 oz. ricotta
  • 1/4 tsp. salt
  • pinch of pepper
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Pie Crust Mix

Directions:

Preheat oven to 375°F.

Drain any access water from spinach and set aside. Sauté sausage over medium until browned. Drain off access fat. Prepare pie crust mix as directed on package for a double crust pie. In separate bowl, combine remaining ingredients. Blend well. Stir in sausage. Spread mixture over bottom crust. Cover with top crust, seal edges and slit top for venting. Bake 70 – 75 minutes.

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Pie Crust Mix Recipe

Strawberry Pie

(One 9″ Pie)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 2 Tbsp. margarine or butter, softened
  • 4-5 Tbsp. cold water
  • 6 cups fresh strawberries, divided
  • 1/2 cup water
  • 3/4 cup sugar
  • 3 Tbsp. cornstarch
  • 1 container (8 oz.) whipped topping (optional)
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Pie Crust Mix

Directions:

Preheat oven to 450°F.

Combine pie crust mix and margarine or butter. Blend well. Add 4-5 tablespoons of water (1 tablespoon at a time). Stir with fork until dough holds together. Form dough into a ball. Roll out on well-floured surface to 1” larger than inverted pie pan. Place in pan. Trim edge and flute. Prick bottom and sides of crust with fork. Bake 10-13 minutes. Set aside to cool. In saucepan, combine sugar and cornstarch. Mash enough strawberries to make 1-1/4 cups. Add 1/2 cup water. Stir into sugar mixture. Cook over medium heat, stirring constantly, and bring to a boil. Cook an additional 3 minutes, stirring constantly. Set aside to cool. Slice remaining strawberries and stir into cooled sauce. Mix to coat. Pour into cooled pie crust. Chill and serve with whipped topping (optional).

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Fudge Brownie Mix Recipe

Chocolate Pie Crust

(One 9″ Pie)

Ingredients:

  • 1 pkg. “JIFFY” Fudge Brownie Mix
  • 2 Tbsp. margarine or butter, melted
  • 1 square (1 oz.) baking chocolate, melted
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Fudge Brownie Mix

Directions:

Preheat oven to 375°F. Grease pie pan.

Combine ingredients until crumbly. Press in bottom and up sides of pan. Bake 13 – 15 minutes. Cool before filling.

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Fudge Brownie Mix Recipe

Frozen Toffee Cream Pie

(8 – 12 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Fudge Brownie Mix
  • 1 square (1 oz.) unsweetened chocolate, melted
  • 2 Tbsp. margarine or butter, melted

Filling

  • 1 cup whipping cream
  • 2/3 cup sweetened condensed milk
  • 1/4 cup cold, strong coffee
  • 1/2 tsp. vanilla extract
  • 2 toffee bars, crushed (reserve 2 Tbsp.)
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Fudge Brownie Mix

Directions:

Preheat oven to 350°F. Butter a 9” pie pan.

Combine crust ingredients. Press in bottom and up sides of a pan. Bake 12 – 15 minutes. Set aside to cool. For filling, combine whipping cream, milk, coffee and vanilla. Beat on low until well blended. Continue on high for 4 minutes or until mixture becomes stiff. Fold in toffee bars. Spread on crust and sprinkle reserved toffee on top. Freeze for several hours or overnight before serving.

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Vegetarian Corn Muffin Mix Recipe

“JIFFY” Corn Pie Crust

(One 9″ Pie)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix
    or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 cup flour
  • 1/2 cup shortening
  • 4-5 Tbsp. cold water
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F.

Combine muffin mix and flour. Cut in shortening until mixture resembles small peas. Sprinkle water over mixture, one tablespoon at a time. Stir with fork until ingredients are moist and hold together. Divide dough in half and form two balls. On floured surface, roll out making bottom crust 1” larger than inverted pie pan. Fold bottom crust in half and fit into an ungreased pie pan. Pour filling into crust. Moisten edge of bottom crust lightly. Place top crust over filling. Trim edge, flute and slit top for venting. Cover with foil. Bake 25 – 30 minutes Remove foil and bake an additional 10 – 15 minutes.

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Baking Mix Recipe

Impossible Pumpkin Pie

(One 9″ or 10″ Pie)

Ingredients:

  • 1/2 cup “JIFFY” Baking Mix
  • 1 can (15 oz.) pumpkin
  • 3/4 cup brown sugar, firmly packed
  • 2 eggs
  • 1 cup evaporated milk
  • 2 Tbsp. margarine or butter, softened
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves
  • pecans (optional)

Directions:

Preheat oven to 350°F. Grease a 9″ or 10″ pie pan.

Combine ingredients; beat until smooth. Pour into pan. Sprinkle with pecans (optional). Bake 50 – 55 minutes or until knife inserted in center comes out clean.

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Baking Mix Recipe

Impossible Pie

(One 9″ or 10″ Pie)

Ingredients:

  • 1/2 cup “JIFFY” Baking Mix
  • 1 cup sugar
  • 4 eggs
  • 1/4 cup margarine or butter
  • 2 cups milk
  • 1 tsp. vanilla extract
  • 1/2 tsp. nutmeg

Directions:

Preheat oven to 350°F.

Combine ingredients. Mix until smooth. Pour into ungreased pie pan. Bake 40 – 45 minutes or until knife inserted in center comes out clean.

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Pie Crust Mix Recipe

Old Fashion Cherry Pie

(One 9" Pie)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 2 cans (14.5 oz.) tart cherries, drained
  • 1 cup sugar
  • 1/4 cup flour
  • 1/4 tsp. almond extract
  • 1 Tbsp. margarine or butter
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Pie Crust Mix

Directions:

Preheat oven to 450°F.

Prepare pie crust as directed on package for a two crust pie.  Place bottom crust in pie pan.  Combine cherries, sugar, flour and almond extract.    Pour mixture into pie crust and dot with margarine or butter.  Cover with top crust, seal edges and slit top for venting.  Bake for 10 minutesReduce heat to 375°F and bake an additional 30-35 minutes.

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Pie Crust Mix Recipe

Fudge Sundae Pie

(8 – 12 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1 Tbsp. peanut butter
  • 3-4 Tbsp. cold water
  • 1/4 cup chopped nuts, reserving 1 Tbsp. for topping (optional)

Filling

  • 1 jar (11.75 oz.) fudge topping
  • 1/4 cup peanut butter
  • 3 Tbsp. light corn syrup
  • 1 qt. ice cream, softened
  • 1 container (8 oz.) whipped topping, thawed
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Pie Crust Mix

Directions:

Preheat oven to 450°F.

Cream together pie crust mix and peanut butter. Add water and nuts (optional). Stir until dough holds together. Form into a ball. Roll out to fit an ungreased 9” pie pan. Prick well with fork and bake 10 minutes. Set aside to cool. For filling, mix together fudge topping, peanut butter and corn syrup. Blend well. Spread half of filling on top of crust. Spread ice cream over filling. Stir remaining fudge mixture briskly to thin out slightly. Spread over ice cream. Cover with whipped topping and reserved nuts (optional). Freeze. Remove from freezer 15 minutes before serving for easier cutting.

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Pie Pops

Pie Pops

(8 – 10 Pops)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 4 – 5 Tbsp. cold water
  • Approx. 1/4 cup pie filling of your choice
  • 8 – 10 lollipop sticks
  • 1 egg
  • 3 Tbsp. sugar (optional)
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Pie Crust Mix

Directions:

Preheat oven to 425°F. Grease a baking sheet.

Prepare pie crust as directed on package. On floured surface, roll out to 1/8” thickness. Using a 3” circular cutter, cut out 16 – 20 pieces. Place half on baking sheet. Place 1 teaspoon of filling on each. Gently press one stick onto each, about 1/4 inch from the top. Using your finger, wet the edge with water. Place other half of dough piece over filling. With fork, gently press together around entire edge. In separate bowl, beat egg. Brush pies with egg and sprinkle with sugar (optional). Cut two slits in tops for venting. Bake 14 – 15 minutes.

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Fudge Brownie Mix Recipe

Brownie Peanut Butter Pie

(One 9" Pie)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Fudge Brownie Mix
  • 1 Tbsp. margarine or butter, softened
  • 1 Tbsp. peanut butter
  • 1/4 cup peanuts, finley chopped

Filling

  • 2 pkgs. (3.4 oz.) instant vanilla pudding mix
  • 3-1/4 cups milk, cold
  • 1/2 cup peanut butter
  • 1 container (8 oz.) whipped topping, thawed
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Fudge Brownie Mix

Directions:

Preheat oven to 350°F.

Combine crust ingredients. Blend well. Set aside 1 tablespoon for garnish. Press remaining mixture in bottom of an ungreased 9” pie pan. Bake 13 – 15 minutes. Cool completely. For filling, combine pudding mixes and milk until thickened. Add peanut butter. Mix well. Spread over crust. Spread whipped topping over pudding mixture and garnish with reserved crust mixture. Chill for 1 hour or until set.

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Pie Crust

Pie Crust

(One 9" Crust)

Ingredients:

  • 1-1/4 cups “JIFFY” Baking Mix
  • 1/4 cup margarine or butter, cold
  • 2 – 3 Tbsp. cold water

Directions:

Preheat oven to 425°F.

Cut margarine or butter into baking mix until crumbly.  Add water, one tablespoon at a time, until dough holds together.  Form into a ball.  On floured surface, roll out to 1” larger than inverted pie pan.  Place into pan; prick bottom and sides with fork.  Trim and flute edges.  Bake 10 – 12 minutes.

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Savory Tomato Pie

Savory Tomato Pie

(4 – 6 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 3 medium to large tomatoes (any color combination), sliced
  • 8 oz. mozzarella, sliced
  • 1/4 tsp. red pepper flakes
  • salt and pepper
  • olive oil
  • 1/4 cup basil leaves, sliced
  • 1 egg
  • 1 Tbsp. water
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Pie Crust Mix

Directions:

Preheat oven to 425°F.  Lightly grease a 12” pizza pan or line with wax paper.

Prepare pie crust mix as directed on package (do not divide).  On floured surface, roll out to a 10” circle.  Place on pan.  Layer tomatoes and cheese in center, leaving a 3” border.  Sprinkle with salt, pepper and pepper flakes.  Fold edge of dough inward, slightly over toppings.  Drizzle oil over top of pie.  Combine egg and water.  Mix well with fork.  Brush on edge of pie.  Bake 33 – 37 minutes.  Scatter basil leaves on top. 

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"JIFFY" Cherry Cheesecake Pie

Cherry Cheesecake Pie

(9 – 12 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1 egg white, room temperature

Filling

  • 1/2 cup sugar
  • 1 Tbsp. cornstarch
  • 2 pkgs. (8 oz) cream cheese, softened
  • 1 egg
  • 1/2 tsp. almond extract
  • 1 can (21 oz) cherry pie filling
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Pie Crust Mix

Directions:

Preheat oven to 350°F.

Prepare pie crust as directed on package for a two crust pie.  Place bottom crust in 9” pie pan and refrigerate.  Roll out remaining dough onto plastic cutting board and cut into half inch wide strips. Cover with plastic wrap and refrigerate.  For filling, combine sugar and cornstarch.  Add cream cheese and mix on medium until smooth.  Add egg and almond extract. Mix on low until combined.  Spread filling into pie shell.  Spread cherry filling on top.  Beat egg white with a whisk until foamy.  Brush onto strips.  Arrange about eight strips evenly across pie filling.  Place eight more strips diagonally over the first strips to form a lattice top.  Trim and press ends to bottom crust.  Brush rim with remaining egg white.  Bake 50 – 60 minutes or until crust is lightly browned and filling is bubbling.  Cool and refrigerate before serving.

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Pie Crust Mix Recipe

Two Crust Pie

(One 9" Two Crust Pie)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 4 – 5 Tbsp cold water
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Pie Crust Mix

Directions:

Preheat oven to 425°F.   

ADD 4 – 5 Tbsp. cold water to pie crust mix (1 tablespoon at a time).  Stir with fork until dough holds together.  Form into two balls. 

ROLL out bottom crust on well floured surface making about 1” larger than inverted pie pan.  Fit into pie pan. 

POUR filling into crust.  Roll out top crust.  Moisten edge of bottom crust.  Place top crust over filling and slit top for venting. 

TRIM edge and flute.   

BAKE as directed for filled pie. 

One Crust Pie:  Prepare 1/2 pkg. and use half of the water.  Mix as directed.  Prick bottom and side of crust with fork.  Bake at 450°F for 10 – 13 minutes.  

 

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Taco Pie

Taco Pie

(Two 9" pies)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1 cup flour
  • 1/2 cup shortening
  • 4 – 5 Tbsp. cold water

Filling

  • 2 lbs. ground beef
  • 1 cup onions, chopped
  • 2 pkgs. (1.25 oz) taco seasoning
  • 1 cup salsa
  • 4 cups cheddar cheese, shredded
  • 1 can (16 oz) refried beans
  • lettuce, shredded
  • tomatoes, chopped
  • sour cream, (optional)
  • salsa, (optional)
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Corn Muffin Mix

Directions:

Preheat oven to 400°F.

For crust, combine muffin mix and flour.  Cut in shortening until mixture resembles small peas.  Add water one tablespoon at a time.  Stir with fork until moist and dough holds together.  Divide dough in half and form into two balls.  On floured surface, roll out making about 1” larger than inverted pie pan.  Place crusts in ungreased pans; prick bottoms and sides with fork.  Trim and shape edges.  Bake 10 – 12 minutes.  For filling, brown ground beef and onions.  Add taco seasoning and salsa.  Blend well.  Sprinkle 1 cup of cheese over each crust.  Spoon half of meat mixture over cheese.  Spread half of beans over meat.  Top each with remaining cheese.  Bake for an additional 5 – 8 minutes or until cheese melts.   Top with lettuce and tomatoes.  Serve with sour cream and salsa (optional).

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Key Lime Pie

Key Lime Pie

(One 9" Pie)

Ingredients:

Crust

  • 1/2 cup “JIFFY” Baking Mix
  • 3/4 cup graham cracker crumbs
  • 3 Tbsp. sugar
  • 6 Tbsp. margarine or butter, melted

Filling

  • 2 cups sweetened condensed milk
  • 1 cup fresh lime juice (about 6 limes)
  • 4 eggs

Directions:

Preheat oven to 350°F.

For crust, whisk together baking mix, graham cracker crumbs and sugar.  Add margarine or butter; stir with spatula until combined.  Press into ungreased 9″ pie pan.  Refrigerate for 5 minutes.  Bake 8 – 10 minutes.  Set aside to cool slightly.  For filling, whisk together sweetened condensed milk and lime juice.  Whisk in eggs, one at a time.  To eliminate bubbles on top, slowly pour into crust.  Bake 15 – 18 minutes or until middle is set.  Refrigerate 2 – 3 hours.  Let sit at room temperature for 15 minutes before serving.  Top with whipped topping and garnish with limes (optional).

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Pasties

Pasties

(6 Pasties)

Ingredients:

  • 3 pkgs. “JIFFY” Pie Crust Mix
  • 1 cup warm water (80°F to 90°F)
  • 1 beef bouillon cube
  • 1/2 tsp. smoke flavor
  • 1 lb. ground beef
  • 2 cups potatoes, peeled and diced
  • 1 cup rutabaga, peeled and diced
  • 1/2 cup carrots, peeled and minced
  • 1/2 cup onion, diced
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup margarine or butter, divided
  • 1 egg
  • 1 Tbsp. water
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Pie Crust Mix

Directions:

Preheat oven to 425°F. Lightly grease a baking sheet or line with parchment paper.

Combine warm water, bouillon cube and smoke flavor; set aside. Combine ground beef, potatoes, rutabaga, carrots, onion, salt, pepper and 6 tablespoons of the bouillon mixture. Prepare one package of pie crust mix as directed on package. Divide dough in half and shape into balls. On lightly floured surface, roll each out to 8″ circles. Place 3/4 cup of meat mixture onto one side of each. Dot each with butter. Lightly moisten edges with water. Fold dough over filling and press edges together to seal. Fold edges under; crimp with fork. Slit tops or poke with fork for venting. In separate bowl, beat egg and 1 tablespoon of water together. Brush over tops of dough. Bake 15 minutes. Reduce heat to 375°F and bake an additional 20 – 25 minutes or until crust is golden. Repeat with the remaining two packages of mix.

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Pie Crust Mix Recipe

Cherry Pie

(One 9" Pie)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 4 – 5 Tbsp. cold water
  • 2 cans (14.5 oz) tart cherries, drained
  • 1-1/3 cups sugar
  • 3 Tbsp. quick-cooking tapioca
  • 1/4 tsp. almond extract
  • 1 Tbsp. margarine or butter, softened
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Pie Crust Mix

Directions:

Preheat oven to 425°F.  Combine cherries, sugar, tapioca and almond extract.  Let set for 15 minutes.  Prepare pie crust as directed on package for a two crust pie.  Dot filling with margarine or butter.  Cover with top crust, seal edges and slit top for venting.  Bake 15 minutes. Reduce heat to 375°F and bake an additional 35 minutes.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.