Double Crust Bean Pie Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place pie crusts into 9-inch pie dishes.
• In a food processor, place the navy beans, evaporated milk, melted butter, cinnamon, nutmeg, flour, sugar, vanilla extract, eggs, and egg yolks; pulse the mixture a few times, then process until smooth, about 1 minute. Pour the filling into the prepared pie crusts.
• Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake until the filling is set and the crust is golden brown, an additional 35 minutes. Cool before slicing. Eat warm or cold. Refrigerate leftovers.

Steps:

• Preheat oven to 425°. In a large skillet, cook beef over medium heat until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. In a large bowl, combine soup, 1 cup picante sauce, cornstarch, parsley, paprika, salt and pepper. Fold in beans, 1-1/2 cups cheese, 1/2 cup onions and beef mixture., On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake until crust is lightly browned, 30-35 minutes. Let stand for 5 minutes before cutting. Serve with sour cream, olives and remaining picante sauce, cheese and onions.

Steps:

• In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other., Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. , Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

Steps:

• Divide dough into 2 portions so that 1 is slightly larger than the other; wrap and refrigerate 1 hour or overnight., Roll out larger portion of dough between 2 pieces of waxed paper into a 18x13-in. rectangle. Remove top sheet of waxed paper; place a 15x10x1-in. baking pan upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper; press crust onto bottom and up sides of pan. Allow to chill while preparing filling. , In a Dutch oven, mix sugar and flour; stir in apples, cranberries, orange zest and spices. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Remove from heat; stir in raspberries. Set aside to cool completely. , Preheat oven to 375°. Add filling to prepared crust., On a well-floured surface, roll remaining dough into a 1/8-in.-thick rectangle; cut into 1-1/2-in.-wide strips. Arrange strips over filling, sealing ends to bottom crust. If desired, brush crust with egg wash; sprinkle with additional sugar or coarse sugar., Bake on lowest oven rack 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with whipped cream.