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.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat
b>pie shell with the remaining two cups of blackberries. Pour the blackberry
Preheat oven to 425\u00b0.
In large bowl, combine first 6 ingredients; let stand.
Roll out half of pastry and line 9-inch pie plate as directed in Steps 1 through 3 of pastry recipe. Spoon filling evenly into crust; dot with butter or margarine. Prepare top crust as directed in Step 4 of pastry recipe; make a decorative edge.
Bake 50 minutes or until golden brown.
Makes 6 servings.
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.
Mix tapioca flour and sugar together, and blend mixture into the berries.
Line a pie dish with pastry. Pour filling into pie shell, and cover with top crust. Seal edges by pinching or fluting the edge. Brush top with egg white and sprinkle with a little sugar. Cut slits in top to allow steam to escape.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until pie is golden brown and bubbly.
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 mixture into an unbaked pie shell. Spread the remaining 1
Preheat oven to 350 degrees F (175 degrees C.)
In a large mixing bowl, combine blackberries, sugar and tapioca. Be careful not to damage the berries. Pour into pie crust. Cover with top crust, seal and crimp edges, then cut slits in the top for steam vents. Top with pats of butter.
Bake in the preheated oven for 30 minutes, or until golden brown.
he sugar, salt, starch and blackberry puree to the consistency of
Roll out bottom crust and place in pie pan.
Preheat oven to 350\u00b0.
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.
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.
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.
In a small saucepan combine sugar, flour, salt, cinnamon, allspice, and water.
Cook over medium heat, stirring constantly, until boiling and thickened.
Remove from heat and stir in apple slices and blackberries.
Combine topping ingredients in a small bowl until crumbly.
Sprinkle 1 tbsp.
flour over bottom of pie shell.
Pour apple and blackberry filling into shell.
Sprinkle topping over filling.
Bake in preheated oven at 400F for about 50 minutes.