mall bowl combine 1 cup pie filling and 1/4 cup
Mix sugar, flour and milk together.
Grease rectangular pan with stick of butter.
Pour in sugar, flour and milk mixture.
Add blackberry pie filling.
Cook at 325\u00b0 for 30 minutes.
Beat eggs, add oil and sugar.
Add rest of ingredients.
Bake in greased and floured tube pan at 350\u00b0 for one hour or until done.
Cool.
Frost with cream cheese frosting.
Drizzle blackberry pie filling over the top.
n a bowl; stir into blackberry mixture until brown sugar mixture
about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat
Stir sugar and\tflour
together in a large mixing bowl. Stir in\tblackberries.
If using frozen berries, let partially thaw. Add lemon
juice.
Fill
pastry
lined 9-inch pie plate with blackberry\t mixture.
Dot
with
margarine.
Top\twith remaining crust.
Flute
edges.
Cut\tslits in top.
Bake in a 375\u00b0 oven for 50 minutes.
If using frozen berries, cover edge of pie with foil and bake 50 minutes.
Uncover and bake 20 to 30 minutes more.
Combine sugar, flour, cornstarch and salt; toss with blackberries.
Line a 9-inch pie plate with pastry.
Add blackberry mixture.
Adjust top crust; cut slits to allow steam to escape.
Bake in a 400\u00b0 oven for 40 to 45 minutes.
Melt 1/2 stick margarine in baking dish (1 1/2-quart dish). Combine all other ingredients.
Pour a line of batter lengthwise down the middle of the dish, the margarine will float to the sides.
Pour a line of blackberry pie filling down the middle of batter; batter will bake around filling.
Bake at 350\u00b0 for 45 to 55 minutes.
Beat cream cheese until fluffy.
Add sugar, salt, egg and lemon juice; mix until smooth.
Pour into pie crust.
Bake in preheated 350' preheated oven for 20 minutes.
Spread blackberry filling over cheese mixture.
Continue to bake at 400' for until 20 minutes until crust is golden brown.
cool.
he sugar, salt, starch and blackberry puree to the consistency of
Preheat oven to 350 degrees F (175 C).
Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside
Combine the apples, sugar, flour and cinnamon. Toss gently together and set aside.
Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Do not allow topping to get too dark.
Boil sugar and cornstarch with 1-cup water until thick; remove from fire and add blackberry gelatin.
Thaw and drain 4 cups blackberries; fold into gelatin mixture.
Pour into baked pie shell and cover and refrigerate until ready to serve.
cinnamon, flour, nutmeg (or apple pie spice), and salt; mix thoroughly
b>pie shell with the remaining two cups of blackberries. Pour the blackberry
f a 9-inch glass pie plate.
Rinse berries and
Mix sugar and cornstarch in saucepan.
Add 1 1/2 cups water.
Cook until clear; remove from heat. Add 1 package blackberry Jell-O.
Stir to dissolve. Cool slightly and add 1 pint or more of the blackberries.
Fold into Jell-O mixture carefully.
Pour into chilled crust. Store in refrigerator.
Keeps well.
Serve with whipped cream or ice cream.
Use 1 tablespoon less of Jell-O when using fresh berries.
On stovetop stir cornstarch and sugar into juice over medium heat.
Stir until thickened.
Add blackberries.
Pour blackberry mixture into uncooked crust.
Top pie with second crust.
Seal crust by crimping and perforate the pie crust.
Bake at 400 for 45 minutes.
220 degrees C). Press 1 pie pastry into bottom of a
o prevent rim of the pie from overbrowning, cover edges of
Preheat oven to 450 degrees F (230 degrees C).
Line a 9 inch pie pan with half the pastry. Save remaining pastry for top crust. Chill both while preparing the blackberries.
Combine berries, flour, sugar, and lemon juice. Spoon into pie shell, and dot with butter or margarine. Cover with top crust, and slash in several places.
Bake for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 35 to 40 minutes, or until browned.