Classic Pie Crust:
Add the flour,
00b0.
Prepare pie shell.
Spread half of cherry pie filling in
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.
large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch
Preheat oven to 425\u00b0.
Spread half of cherry pie filling in pie shell; set aside the rest of filling.
Bake shell 15 minutes. Remove from oven and reduce heat to 350\u00b0.
In a bowl, beat softened cream cheese, sugar, eggs and vanilla until smooth.
Stir in 1/2 cup sour cream.
Pour over hot pie filling and bake 25 minutes (filling will be slightly soft in center).
Cool completely before spooning remaining sour cream around edge of pie.
Fill center with remaining pie filling.
Refrigerate.
place the morello cherries and cherry pie filling in a bowl. Gently
o 425 degrees.
For Sour Cherry Filling, combine brown and white
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.
Line a 7-inch pie pan with crust and spoon in 1/2 cherry pie filling.
Bake 15 minutes at 450\u00b0.
Work cheese with a fork to soften.
Work sugar in cheese until smooth.
Beat in eggs and vanilla thoroughly.
Pour cream mixture into hot pie filling in crust.
Cool completely before serving.
Spoon sour cream around ring of pie.
Spoon remaining pie filling in center.
ats of butter, then dried sour cherries
continue layers of
Combine cold milk, sour cream and almond extract in bowl.
Add pudding mix; mix at low speed until blended (about 1 minute). Pour into pie crust.
Chill 2 hours.
Spoon cherry pie filling over pie.
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.
Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.
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.
Preheat oven to 425\u00b0 and heat pie shell.
Spread half of cherry pie filling in bottom of shell.
Bake 15 minutes or just until crust is golden brown.
Remove from oven.
Reduce oven temperature to 350\u00b0.
In a small bowl, with mixer, beat cheese with sugar, eggs and vanilla until smooth.
Pour over hot cherry pie filling.
Bake 25 minutes; cool completely and add other half of filling.
Break up angel food cake in 9 x 13-inch pan.
Make up vanilla pudding.
After you make pudding, add sour cream to pudding.
Put over cake.
Put cherry pie filling over vanilla pudding.
No cooking, just eat.
In a 9 x 13-inch buttered pan, fold in sour cherry pie filling, crushed pineapple, yellow cake mix, coconut and nut meats.
Next melt margarine.
Place melted margarine over the nut meats. Bake at 350\u00b0 for 60 minutes.
Spread half of cherry pie filling in the pie shell.
Bake at 425\u00b0 for 10 to 15 minutes.
Remove from oven and reduce temperature to 350\u00b0.
Combine cream cheese, sugar, eggs and vanilla.
Beat until smooth.
Pour over hot pie filling.
Bake 25 minutes.