Preheat oven to 375 degrees.
Mix the frozen blueberries, pie filling, cinnamon, lemon juice and zest in a bowl. Then pour it into the piecrust. Set aside.
Mix the soften butter, sugar, and flour. Get it to a thick paste. Then add in the remaining ingredients. Mixture should be crumbly.
Pile the crumb mixture on the pie. Bake in the oven for 35-45 minutes. Pie should be golden brown and bubbling.
Preheat the oven to 375 degrees F (190 degrees C).
Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
Soften gelatin in water for 5 minutes.
Beat egg yolks, add milk sugar and salt; cook over low heat, stirring constantly.
When mixture coats the spoon, stir in softened gelatin.
Cool.
Beat egg whites, add rum and fold into cooled custard.
Pour into crumb pie crust, cover with whipped cream and sprinkle with grated chocolate.
Preheat oven to 375*.
Place pie crust into pie pan and crimp edges as desired.
In a mixing bowl, combine all filling ingredients gently.
Pour evenly into pie plate.
Combine flour and sugar for topping and cut in butter until mixture resembles course crumbs (I use my fingers for this).
Sprinkle evenly over filling.
Bake for 40-50 minutes until filling starts to bubble and crust is lightly browned.
Cover edges with foil if crust is browning too quickly.
Pie:.
In a medium saucepan
In microwave, heat candy bars, marshmallows and milk on High 3 to 4 minutes.
Stir after 2 minutes.
Chill 30 minutes until thickened.
Stir occasionally.
Whip whipping cream.
Fold whipped cream into cooled chocolate mixture.
Lightly pour into prepared crumb pie shell.
Freeze until firm.
Cut with wet knife.
Preheat oven to 350\u00b0.
Combine cream cheese, sugar, almond flavoring, salt and eggs in mixer bowl or blender container.
Beat or process until smooth and well blended.
Stop mixer frequently to scrape bowl with rubber spatula.
Pour into crumb pie shell; smooth top.
Bake in a preheated oven for 30 minutes.
Cool on a wire rack.
Melt candy bar in large bowl.
Add Cool Whip and mix together until the candy bar has been completely dissolved.
Pour into crumb pie shell.
Let set in refrigerator until cool.
Garnish with whipped cream and almonds.
br>Pour mixture into the crumb pie shell and refrigerate 3 hours
Prepare two Oreo Crumb pie crusts as directed on pkg; place in freezer.
In a mixing bowl combine ice cream, lemonade and 3/4 tub of whipped topping, stir until completely blended.
Spread one half into each crust.
Top with remaining whipped topping; cover air tight with foil or plastic; freeze until firm at least 4 hours.
Garnish with thinly sliced lemon, mint leaves or lemon leaves.
Place raspberries, blueberries and strawberries on plate; sprinkled with powdered sugar or Oreo crumbs.
Make 2 pies.
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.
ars with the crumb crust as directed in the recipe.
To
Blend blueberry syrup and Equal(R) into yogurt. Then beat the whipping cream until stiff. Fold whipped cream and then blueberries into yogurt. Spoon yogurt filling into pie crust.
Place in freezer for 2 hours, and then keep chilled in refrigerator for 30 to 60 minutes before serving.
Fold blueberries into blueberry pie filling.
Add almond extract, lemon juice and rind.
Pour into pie shell and chill until ready to serve.
Garnish with whipped topping.
Put the can of pie filling in bottom of casserole dish. Cut oleo into dry yellow
cake\tmix.
Put
the\tcake
and oleo mixture on top of the
blueberry
pie
mix.
Cook in 450\u00b0 oven for 10 to 15 minutes.
(220 degrees C). Prepare pie pastry, and place into a
Place prepared pie crust (one that has been
Cut the butter into the flour and then add the sugar. Set aside.
Mix together the molasses, water, and baking soda. Set aside.
Place the two pie crusts into 9\" pie pans. Take three handfuls of the crumb mixture and drop them into each pie shell. Spoon in three large spoons of the molasses mixture. Repeat this process until both mixtures have run out, ending with the molasses mixture.
Bake the pies in a 350 degree over for 40-45 minutes.
oom temperature.
Line 9\" pie pan with unbaked crust.