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Instructions |
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CREAM BUTTER ADD SUGAR CREAMING WELL.ADD 2 EGGS ONE AT A TIME ADD VANILLA
MIX TOGETHER FLOUR,BAKING POWDER AND SALT ADD TO ABOVE MIXTURE, FORMING SOFT DOUGH.
ROLL OUT AND FIT INTO PIE PANS MAKING 3-4 DEPENDING ON SIZE OF PAN.
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FILLING----- BEAT RICOTTA WITH MIXER ADD 1 & 1/2 CUPS SUGAR BEATING WELL. ADD 1/2 t. SALT. ADD THE 10 EGGS ONE AT A TIME BEATING WELL AFTER EACH ADDITION.
MIX IN CHERRIES AND CHOCOLATE CHIPS.
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MAKE LATTICE TOP FOR EACH PIE.
BAKE 350 TILL BROWN ON TOP.
COOL ON RACK 20 MIN. REMOVE FROM PAN COOL ON CLOTH TILL COMPLETELY COLD.
WRAP WELL IN FOIL THEN PUT IN ZIP LOCK BAG AND PUT IN FRIDGE OR FREEZE.
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Suggestions |
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I ALWAYS HAVE TO DOUBLE THE DOUGH RECIPE .
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Originally Submitted
8/11/2012
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