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Crust can be cooked or sprinkled on top.
FOR ULTIMATE TASTE:
1) Put pie filling mix into a bowl. Add 1/2 cup of water.
2) Stir briskly for one minute. Set aside.
3) Put 1/2 tbsp. oil into a frying pan.
4) Put dry crust mix into a frying pan. Pat out approximately 5-6 inches in diameter.
5) Cook on medium high heat until oil sizzles (approx. 1-2 minutes).
6) Spread filling on crust. Continue to cook until heated through (approx. 1 minute).
QUICK AND EASY:
1) Mix filling as above.
2) Divide crust mix into equal serving sizes. Pat each out on plate.
3) Place equal amounts of filling on each crust. OR: Simply divide filling into equal amounts and sprinkle crust mix over each serving.
| Ingredients: Filling: Sugar, Food Starch Modified, Dextrose, Monocalcium Phosphate, Fuamric Acid, Disodium Phosphate, Carrageenan, Maltodextrin, Salt Natural Flavor, Titanium Oxide (as color), FD&C Yellow #5, Yellow #6, Soy Lecithin, Sulfites. Crust: Graham Meal (wheat flour, graham flour, soybean oil, sugar, molasses, salt, dextrose, sodium bicorbonate, honey), Soybean Oil, Sugar, Enriched Bleached Wheat Flour, (wheat flour, niacin, reduced iron thiamin, riboflavin). | | | | | Servings: |  | | | Preparation: |  Some cooking required | | | Serving Size: | 4 oz | | | Dry Weight: | 4.4 oz. | | | Calories: | 275 | | | Total Fat: | 6.5 g. | | | Carbohydrate: | 50 g. | | | Sodium: | 146 mg. | | | Protein: | 2 g. | | | | | Be the first to rate this product. Click here | | | |
Cache Lake Lemon Pie
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