1414 pie sugar corn Recipes

sugar, corn starch, seeds from 1 vanilla bean, eggs, butter or margarine, melted (i used earth balance tub), golden syrup or corn syrup, milk (i used silk soy ), vanilla extract, cooking apples, peeled and thinly sliced, unbaked pie crust, chopped walnuts , optional

pie crust (9 inch), cream cheese, softened, sugar, salt, vanilla, egg, chopped pecans, eggs, sugar, corn syrup, light or dark, vanilla

sugar, corn syrup, eggs, butter, vanilla, mixed nuts, unbaked 9-inch pie shell

sugar, corn syrup, butter, melted, eggs, well beaten, planters pecans , halves, unbaked 9-inch pie shell

sugar, corn syrup (i use 1/2 dark and 1/2 light ), eggs, butter, vanilla, pecans, coarsely broken, unbaked deep dish pie shell

graham wafer crumbs, sugar, cinnamon, melted butter, sugar, corn starch, milk, egg yolks, lightly beaten, vanilla, egg whites, cream of tartar, sugar

sugar, butter or 1/2 cup margarine, vanilla, flour, brown sugar, corn syrup, vanilla, salt, eggs, coarsley chopped pecans, semi-sweet chocolate chips

sugar, margarine, softened, vanilla, divided, eggs, divided, all-purpose flour, brown sugar, corn syrup, pecan pieces

sugar, corn syrup, pure butter, salt, eggs, beaten, vanilla, pecans

eggs, pack pumpkin, sugar, pumpkin pie spice, corn syrup, sugar, melted margarine, vanilla, pecan halves, deep dish pie shells or 2 pie crusts

deep dish unbaked pie shell, jumbo eggs, slightly beaten, corn syrup (karo medium with brown sugar), corn syrup (karo dark), brown sugar, white sugar, unsalted butter, pure vanilla extract, salt, pecan halves

sugar, corn syrup, eggs, flour, salt, vanilla, pecans, chopped, butter, unbaked pie shell

sugar, corn syrup, butter, melted, cornstarch, cinnamon, salt, tart apples, peeled, cored and sliced, brown sugar , firmly packed, flour, walnuts, chopped, corn syrup, butter, melted

sugar, corn syrup, butter, melted, eggs, beaten, unbaked pie shells, peaches , halves

chocolate graham crackers broken, sugar, butter, neufchatel cheese, softened, sugar, corn starch, dutch-processed cocoa, salt, whole milk, bittersweet chocolate, chopped fine, vanilla, neufchatel cheese, softened, sugar, heavy cream, vanilla extract

sugar, corn syrup, unsweetened cocoa, milk, margarine, vanilla extract, low-fat coffee-flavored frozen yogurt, chocolate wafers

butter,unsalted (no sub.please,just real butter), brown sugar ,firmly packed, corn syrup, figs,dried,and quartered, walnuts,chopped coarsely, heavy cream, cinnamon, crumb crust, brown sugar ,firmly packed, corn syrup, instant espresso powder, butter,unsalted, unsweetened chocolate,chopped, heavy cream, coffee liqueur, combine the brown sugar ,corn syrup,espresso powder,and butter in pan,bring mixture to boil,and continue to boil(watching,stirring) for about 1 to 1/2 minutes.remove the pan from heat and stir in the chocolate,and heavy cream,stir until chocolate melts and sauce is smooth.pour sauce through a fine mesh strainer into container. stir in coffee liqueur,cool,cover,refrigerate.reheat sauce before serving with slices of pie.

pastry, sugar, corn starch, salt, sour cherries, dried cherries, almond extract, prepare pastry ., prepare filling : in 3-quart saucepan combine 1/2 cup sugar, the cornstarch, and salt. drain liquid from canned cherries into the saucepan; set cherries aside. stir cherry liquid into sugar mixture until no lumps remain. heat mixture to boiling over medium heat, stirring frequently; continue cooking 1 minute until mixture is clear. stir in reserved cherries, the dried cherries, almond extract, and food coloring, if desired; set aside., heat oven to 400 degrees f. between 2 sheets of floured waxed paper, roll out 1 ball of pastry into an 11-inch round. remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. remove remaining sheet of waxed paper. spoon cherry filling into pastry-lined plate., between sheets of floured waxed paper , roll out remaining pastry to a 9-1/2- by 7-1/2-inch rectangle. remove top sheet of paper from pastry. with fluted pastry wheel or knife, trim long edges to make them even, then cut rectangle lengthwise into fourteen 1/2-inch wide strips., make lattice crust , place 1 strip in center of pie and another at right angle to first strip. place 2 strips, 1 on each side of first strip, about 1/4-inch apart. place 2 more strips, 1 on each side of second strip. continue in this fashion, 2 strips at a time, moving toward edge of pie, until all strips have been used. trim off all strips extending more than 1 inch past rim of pie plate. lift edge of bottom crust over ends of strips. pinch together and flute edge. sprinkle remaining 1 tsp of sugar onto pastry strips. place pie on rimmed baking sheet., bake pie 35 to 40 minutes or until pastry is golden brown and the filling bubbles. cool pie on wire rack 15 to 20 minutes before cutting.