illing, place the morello cherries and cherry pie filling in a bowl. Gently
ocolate mixture.
Spoon the cherry pie filling evenly over the chocolate
-1/2 Tsp Cherry Pie Filling (2 cherries plus sauce) in the
Drain cherries, erserving 1 cup liquid. Mix sugar and conrstarch in small sauce pan. Gradually stir in reserved liquid until smooth. Heat over medium heat, stirring constantly until mixture bubbles. Cook one more miinute until thick and clear. Remove from heat. Stir in butter, cherries, almond extract and food coloring. Pour into prepared pie crust. Cover with vented or lattice top curst. Bake at 425 for 10 minutes. Reduce heat to 350 and bake 35 more minutes until golden brown.
Mix together brown sugar, clear jell, cinnamon and almond extract.
Mix together with canned cherries and let set until pastry is prepared.
Makes 1 (10-inch) pie.
Combine all ingredients (except pastry) in saucepan.
Cook over medium heat until thickened.
Cool and use as you would cherry pie filling.
Line a 9\" pie plate with 1st unbaked pie crust, bottom side floured.
Combine cherry pie filling and pitted cherries in a bowl, then add in the almond extract and cinnamon. Add more or less of each to your own taste. Pour into pie crust. Make designs in 2nd pie crust before covering the filled crust. Crimp edges tightly. Cover crust edges lightly with tinfoil. Place pie plate on top of a cookie sheet to catch drips. Bake at 400 degrees for 40 minutes, or until pie has browned. Let cool before serving to allow filling to set.
Mix flour, eggs and sugar together.
Spread cherry pie filling in greased cake pan.
Sprinkle cinnamon over cherries.
Spread flour mixture over cherries.
Pour butter over flour mixture. Bake at 350\u00b0 for 45 minutes or until golden brown.
Meanwhile, prepare pie crust squares and cherry pie filling.
Roll pie crust to
Mix cherry pie filling and cherries in ungreased, square baking dish (8 x 8 x 2-inch).
Spread evenly.
Mix baking mix, nuts, sugar and cinnamon.
Cut in margarine until crumbly; sprinkle over cherry mixture.
Bake in 375\u00b0 oven until brown, about 35 minutes.
Serve with ice cream if desired.
Serves 6 to 8.
large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch
Prepare Dream Whip according to directions; add vanilla and fold into the cream cheese mixture which has been creamed with the sugar until dissolved. Melt butter and mix in graham cracker crumbs for the crust. Press half crumb mixture in bottom of large baking dish. Spread with 1/2 the cream mixture. Top with cherry pie filling. Cover cherries with remaining half of cheese/Dream Whip mixture. Cover with remaining half of the crumbs. Chill overnight. Keep refrigerated until ready to serve.
Preheat oven to 350 degrees.
In a bowl, mix the cream cheese, stevia, allspice, and 1 Tbsp of the cherry pie filling (without cherries) together until well blended.
Spread the cream cheese mixture into the bottom of the frozen pie crust.
Top with cherry pie filling.
Bake for 1 hour or until crust is browned.
Cool completely. Store in refrigerator.
Combine pineapple, cherry pie filling and cherries.
Place these ingredients in bottom of 13 x 9-inch pan.
Sprinkle yellow cake mix on top of this.
Sprinkle pecans on top of the cake mix.
Pour stick of melted margarine or button on top.
Bake at 350\u00b0
for about 30 minutes. Until top is browned.
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 the following ingredients together:.
Crisco, butter or margarine, sugar, vanilla and eggs.
After creaming above, add: flour, baking powder and salt.
Save 1 1/2 cups batter and spread the remaining in a greased cookie sheet.
Spread cherry pie filling over batter and drop remaining batter on top of cherries.
Bake at 350 for 30-35 minutes.
Take it out of oven and drizzle glaze over top.
f cherry pie filling and reserve liquid for another use. Carefully spoon cherries
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.
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.
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.