Use a deep dish pie plate for this recipe (mine is 10
large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch
st starts to bubble. Remove from heat.
Whisk 1 cup
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.
00b0.
Prepare pie shell.
Spread half of cherry pie filling in
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.
he pie crust in the preheated oven for 10 minutes. Remove from
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.
ixture over the ready-made pie crust.
Cover and chill
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.
Fill pie crust with filling. Top with Cool Whip.
Sprinkle with Oreo bits.
Refrigerate for 2 hours.
In a large saucepan, bring to a boil the cherry pie filling, pineapple with its juice, cornstarch, sugar and food coloring. Cook until thick.
Remove from heat; add the dry gelatin.
Mix well.
Cool to lukewarm or cooler.
Place in baked pie shell. Chill.
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.
Preheat oven to 375.
Pour half of the can of cherry pie filling into the pie shell, sprinkle with almond extract, and add the rest of the pie filling.
The almond extract really brings out the flavor of the cherries for a\"just picked\" taste.
Bake for 20-25 minutes.
While pie is baking, beat eggs and stir in sugar, lemon juice, vanilla extract and coconut.
Remove pie from oven and pour or spoon egg-coconut mixture over the top of the pie.
Return pie to oven and bake an additional 25-30 minutes or until brown.
Preheat oven to 425\u00b0.
Spread 1/2 pie filling in bottom of pan. Bake 15 minutes until brown.
Reduce heat to 350\u00b0.
Remove from oven.
Beat sugars, eggs, vanilla and cream cheese until smooth; pour over hot cherry pie filling.
Bake 25 minutes, they will be slightly soft in center.
Cool completely; fill center with remaining pie filling.
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.
/3 cup liquid from each can of cherry pie filling and reserve