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.
about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat
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
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.
b>pie shell with the remaining two cups of blackberries. Pour the blackberry
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.
9 inch oven-proof pie dish by spraying with some
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.
Preheat oven to 350 degrees. Preheat an ungreased baking sheet in the oven.
With electric mixer, mix sugar and cocoa, then gradually add eggs, milk, butter, vanilla, and preserves until well-blended. Whip until thickened.
Pour into prepared crust (use either store-bought or make your own). Put pie onto preheated baking sheet and back 55-60 minutes or until the center is puffy. Coll completely before serving, and garnish with whipped topping if desired.
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.
Mix sugar, cornstarch and water and cook until thick and clear.
Take off of heat and add jello to hot mixture.
Cool.
Put fresh blackberries in cooked pie crust.
Pour mixture over berries.
Keep in refrigerator.
Serve with Cool Whip.
Grease 13x9 baking dish.
Add 1/2 cup sugar to pie filling.
Pour into baking dish.
Mix flour, sugar, baking powder and salt together in medium bowl.
Break eggs in to bowl of dry ingredients and mix with hands until mixture becomes crumbly.
Sprinkle over pie filling.
Pour melted butter evenly over top (do not spread with utensil).
Sprinkle cinnamon over the top.
Bake at 350\u00b0F for about 45 minutes, or until center is set.
Melt butter in a 9 x 9 x 2-inch baking dish.
Mix the rest of the ingredients together except the pie filling.
Pour over the melted butter.
Do not stir.
Spoon the pie filling onto mixture. Do not stir.
Bake at 325\u00b0 for 50 minutes.
Serve warm.
Combine sugar, cornstarch and water in heavy pan; cook over medium heat, stirring constantly until thickened.
Remove from heat; add gelatin, stirring until dissolved.
Gently stir in berries.
Simmer on low heat 5 minutes.
Pour into pie shell. Chill until firm.
Top with Cool Whip or vanilla ice cream.
Combine crumbs, melted butter and 1 cup sugar.
Press in bottom of 9 x 13-inch pan.
Beat eggs and cream cheese and 1/2 cup sugar together until smooth.
Add vanilla; spread over crust.
Bake at 250\u00b0 for 25 minutes.
Cool, spread pie filling lightly over top with fork, until evenly covered.
Store in refrigerator.