Nest Egg Pie Recipes

BIRD'S NEST PIE (OAMC)

Steps:

• Break spaghetti in half, and cook as directed on package until al dente; drain.
• While spaghetti is warm, combine with flax seed, 6 tablespoons water, and Parmesan chees.
• Use a spoon to press spaghetti into bottom and up sides of a well-greased, 10-inch pie plate.
• Saute onion in margarine, mix with sour cream, and spread over crust.
• At same time, brown sausage in a large skillet; drain fat.
• Stir in tomato paste and water. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
• Spoon over sour cream mixture.
• Cover dish with foil and freeze. Put cheese slices in a 1-quart bag; attach to side of dish.
• To prepare for serving, thaw pie and cheese, preheat over to 350 degrees. Bake pie, uncovered for 25 miutes. Arrange mozzarella slices on top; return pie to oven until cheese melts.

EGG CUSTARD PIE III

Steps:

• Bake pie shell at 400 degrees F (205 degrees C) for 5 minutes. Set aside.
• Combine melted butter or margarine, sugar, flour, milk, vanilla, and nutmeg. Add beaten eggs, and blend well. Pour filling into partially baked pie shell.
• Bake at 325 degrees F (165 degrees C) for 45 to 55 minutes, or until an inserted knife comes out clean. Do not overcook.

BIRDS NEST PIE

Steps:

• Divide apples evenly between two greased 9-inch pie plates; set aside.
• In a mixing bowl, combine flour, sugar, baking soda, cream of tartar, sour milk and egg; mix well.
• Divide batter and pour over apples.
• Bake at 350° for 25-30 minutes or until pies are lightly browned and test done.
• Immediately invert onto serving plates (so apples are on the top).
• Combine all topping ingredients; sprinkle over apples.
• Serve warm.

CUSTARD PIE

Steps:

• In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate; unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with edge of plate; flute.
• Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes; carefully remove foil. Bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
• Reduce oven temperature to 400°F. In medium bowl, beat eggs slightly with wire whisk. Add sugar, 1/4 teaspoon salt, the nutmeg and vanilla; mix well. Gradually blend in hot milk. Pour filling into hot crust (to prevent spilling the filling, place pie plate on oven rack before pouring filling into crust).
• Cover edge of pie crust with pie crust shield ring or 2- to 3-inch strip of foil to prevent excessive browning; remove shield or foil during last 15 minutes of baking. Bake 25 to 30 minutes or until knife inserted halfway between center and edge comes out clean. Cool on cooling rack 1 hour. Serve slightly warm or cold. Store loosely covered in refrigerator.