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Set aside. Position a rack in the middle of the oven and heat to 425 F. Make the egg wash by combining the beaten egg and water in a small dish. Build the pie: Divide the warm filling into 4 (16-ounce) ramekins and place on a half-sheet pan lined with parchment paper. Remove the puff pastry from the refrigerator.

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In a nonreactive, stainless steel bowl, combine the cream or half-and-half and the eggs. Whisk until combined thoroughly. Add the salt and the nutmeg. Whisk to combine. Refrigerator Pie Rules.

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Lightly dust the countertop with flour and roll one of the dough balls with a rolling pin into a 7-inch diameter circle. Spoon 1/2 cup of the fish mixture onto the center of the circle and bush the edges with the egg wash.

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Place in the oven on the middle rack and bake for 10 minutes. Remove from the oven and cool completely. After the crust has cooled, place the peanut butter and remaining 2 ounces of butter into the bowl of the food processor. Process for 1 minute. Add the powdered sugar and vanilla and process for another 1 1/2 to 2 minutes or until smooth.

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Watch how to make this recipe. Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces. In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times.

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Turn off the heat and mix in the butter and almond extract. Let filling cool to room temperature. Press the cooled filling into the pie crust. Place the top crust on top, seal by trimming and crimping the edges, and make steam ports. Bake on the prepared tray for 45-55 minutes until the crust is golden brown.

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Preheat oven to 425 degrees F. Place 2 metal pie pans in the refrigerator to chill. Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle.

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Press the gingersnap mixture into the bottom and up the sides of a 9-inch / 23 cm pie pan. 2. Pre-bake crust. Put the pie dish on a baking pan and bake at 350°F for 10 to 12 minutes, until lightly browned. Remove the crust from the oven and let cool for at least 10 minutes. 3.

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Crust Procedure: Combine the flour, salt, and sugar in the bowl of your food processor and pulse 3-4 times. Add the butter and pulse until texture looks mealy, 5-6 pulses. Then, add the shortening and pulse until incorporated, another 3-4 pulses. Remove the lid and drizzle in 5 tablespoons of the Applejack.

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Turn the oven down to 350 degrees Fahrenheit. Mix the yogurt, sweetened condensed milk, lime zest, and lime juice in a large bowl. Transfer the thick mixture to the warm graham cracker crust. Bake for 15 minutes, or until the filling is nearly set (it should still be somewhat jiggly).

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Procedure. Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces. In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times.

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Whisk in the butter, a few cubes at a time, until smooth. Pour into the cooled pie shell. Let cool completely before making the meringue, 2 to 3 hours. When the filling has cooled and set, prepare the meringue topping: Place a folded kitchen towel in the bottom of an 11-inch straight-sided sauté pan or large skillet.

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TO BAKE PIES: Preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet. Bake for 25 to 30 minutes or until golden brown. TO MAKE TOASTER PASTRIES: Preheat oven to 350 degrees F. Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles.

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Directions. In a nonreactive, stainless steel bowl, combine the cream or half-and-half and the eggs. Whisk until combined thoroughly. Add the salt and the nutmeg. Whisk to combine. Refrigerator Pie Rules: Heat oven to 350 degrees F. Evenly distribute the pie fillings in the pie crust. Do not overfill the crust with the filling ingredients.

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Do the same for the rest of the batter. When making the quiches, preheat the oven to 325 degrees F. In a pan, melt the butter and sweat the onions until soft. Then in a bowl, mix the onion and crumbled bacon together. In another bowl, whisk the eggs and mix the milk, salt, and pepper until well blended.