large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch
place the morello cherries and cherry pie filling in a bowl. Gently
Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.
Cream cheese should be close to room temperature.
Blend milk, lemon juice and vanilla with cream cheese and pour into pie crust. Chill about 2 hours.
Then pour cherry pie filling on top.
Chill one more hour.
Keep refrigerated.
Preheat oven to 325.
Do NOT stir at any time.
Pour cherry pie filling into 9 x 13 pan.
Spread pineapple with juice over cherry filling.
Do not stir.
Sprinkle cake mix over pineapple.
Sprinkle coconut over cake mix.
Sprinkle nuts over coconut.
Pour melted butter over all.
Bake 40 minutes or until top is golden brown.
Beat together oil, eggs and vanilla.
Sift dry ingredients together and add to egg mixture.
Stir in cherry pie filling and nuts by hand.
Pour into 2 greased and floured loaf pans.
Bake at 350\u00b0 for 50 minutes to 1 hour.
Mix crushed graham crackers and butter in a bowl; press mixture into a 9x11-inch dish.
Beat milk and whipped topping mix in a bowl until fluffy.
Beat cream cheese and sugar in a separate bowl until fully incorporated; stir into whipped topping mixture until smooth. Spread mixture onto the graham cracker crust. Refrigerate until set, 1 to 2 hours. Top with cherry pie filling.
CRUST: Mix together graham cracker crumbs, sugar and melted butter.
Press into bottom of 8\"x8\" pan.
Bake at 375 degrees for 10 minutes; then cool.
FILLING: Cream cheese and vanilla together until light.
Add whipped topping and milk and beat until well mixed.
Pour into pan and chill.
Spread cherry pie filling over cheese layer and chill well.
00b0.
Prepare pie shell.
Spread half of cherry pie filling in
Meanwhile, prepare pie crust squares and cherry pie filling.
Roll pie crust to
Line a 9\" pie plate with 1st unbaked pie crust, bottom side floured.
Combine cherry pie filling and pitted cherries in a bowl, then add in the almond extract and cinnamon. Add more or less of each to your own taste. Pour into pie crust. Make designs in 2nd pie crust before covering the filled crust. Crimp edges tightly. Cover crust edges lightly with tinfoil. Place pie plate on top of a cookie sheet to catch drips. Bake at 400 degrees for 40 minutes, or until pie has browned. Let cool before serving to allow filling to set.
With an electric mixer, whip cream cheese and powdered sugar until creamy. Fold in Cool Whip and mix until combined. Pour into pie shell. Cover with cherry pie filling. Let refrigerate for 1 hour before serving.
Start oven at 425\u00b0.
Spread 1/2 cherry pie filling over the bottom of crust; save remaining filling.
Bake for 15 minutes until pastry is golden brown.
Beat cream cheese and sugar until smooth.
Add eggs and vanilla and beat.
Pour cheese mixture over hot cherry pie filling.
Reduce heat to 350\u00b0.
Continue baking 25 to 30 minutes.
Before serving, spoon sour cream around rim and spoon the rest of the cherry filling in the center.
nd sides of a 9\" pie plate.
Chill about 1
Mix melted butter and graham cracker crumbs.
Pat in bottom of greased 9 x 12-inch pan.
Pour cherry pie filling over cracker crumbs.
Whip whipping cream until stiff.
Add marshmallows.
Mix well and pour over cherry pie filling.
Refrigerate.
set aside.
Bake the pie crust in the preheated oven
Prepare bottom pie shell. Sprinkle almonds and lemon rind over bottom crust.
FILLING:
Combine cherry pie filling with lemon juice and almond extract; spoon into pie shell.
Cover with top crust; seal and flute edge. Cut steam vents on top. Place on baking sheet.
Bake at 435F for 15 minutes. Reduce heat to 350F and bake for 25 minutes or until bubbling and browned.
HINT: For a glazed crust, mix 1 egg and 1 tablespoons milk. Brush over top crust before baking.
ixture over the ready-made pie crust.
Cover and chill
Preheat oven to 425\u00b0.
Prepare pie shell. Spread half of the cherry pie filling in bottom. Set rest of filling aside.
Bake shell 15 minutes or just until crust is golden. Remove from oven. Reduce oven temperature to 350\u00b0.
Prepare pie crust for a 2-crust pie, using a 9-inch pie pan. Packaged pie crust may be used.
Preheat oven to 425\u00b0.
In a large bowl, combine cranberries, sugar, cornstarch and almond extract, if desired, and mix well.
Add the cherry pie filling and mix lightly.
Spoon into pie crust lined pan.
Decorate the top crust as desired and place on pie.
Seal the edge.
Bake at 425\u00b0 for 35 to 45 minutes or until crust is golden brown and filling is bubbly.