Prepare bottom pie shell. Sprinkle almonds and lemon rind over bottom crust.
FILLING:
Combine cherry pie filling with lemon juice and almond extract; spoon into pie shell.
Cover with top crust; seal and flute edge. Cut steam vents on top. Place on baking sheet.
Bake at 435F for 15 minutes. Reduce heat to 350F and bake for 25 minutes or until bubbling and browned.
HINT: For a glazed crust, mix 1 egg and 1 tablespoons milk. Brush over top crust before baking.
ottom and sides of pan with plastic wrap so that several
illing, place the morello cherries and cherry pie filling in a bowl. Gently
hites in a small bowl with an electric mixer until soft
Use a deep dish pie plate for this recipe (mine is 10
inch round springform pan with parchment paper.
In a
Line a 9 x 5 inch loaf pan with foil, extending the foil over long sides for handles.
Beat ricotta and sugar in a large bowl with an electric mixer on medium speed until smooth. Fold in the yogurt, then the nougat and morello cherries. Spoon mixture into the prepared pan, smoothing top. Cover. Freeze overnight or until firm.
Unmold onto a serving platter. Let stand for at least 15 mins or until softened slightly before slicing. Garnish with fresh cherries, if desired.
emi-sweet baking chips with 1/2 cup whipping cream
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.
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.
-1/2 Tsp Cherry Pie Filling (2 cherries plus sauce) in the
Meanwhile, prepare pie crust squares and cherry pie filling.
Roll pie crust to
large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch
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.
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.
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.
mix cake as directed (decreasing the water& oil to above measure).
stir in 1 can cherry pie filling.
pour into greased& floured cake pan (batter will be a little thick).
spread evenly.
bake 350 deg (as directed) about 45-50min (til knife comes out clean when inserted into center).
cool completely.
in bowl, mix frosting& cream cheese til blended.
spread onto cooled cake.
top with maraschino cherries (as many as u like).
Layer 2/3 of the pie filling in the bottom of
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.
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.