Cream sugar and butter.
Beat in eggs (one at a time).
Add flour and vanilla.
Spread in pan (10 x 15-inch), greased and floured.
Lightly score (with toothpick) dough to make 24 squares. Put 1 teaspoon Comstock pie filling in center of each square. Bake at 350\u00b0 for 25 to 30 minutes.
Sprinkle with confectioners sugar while still warm.
Cool and cut into 24 squares.
Make 2 double pie crust recipes.
Line an oblong shallow
In medium bowl, beat cheese until light and fluffy.
Gradually add condensed milk and stir until well blended.
Stir in lemon juice and vanilla.
Turn into crust.
Refrigerate 2 or 3 hours. Garnish with chilled pie filling before serving.
In large bowl, mix all ingredients except butter.
Pour ingredients in pie shell and dot with butter, then cover with top crust.
Make slits for steam to escape.
Bake at 425\u00b0 for 40 to 45 minutes.
Top with vanilla ice cream.
Mix cream cheese and powdered sugar; spread into crust.
Take pie fillings.
Add milk and mix well. Pour into your crust.
Top with Cool Whip.
Then grate Hershey candy bar and put on top of pie.
Refrigerate.
Pour pie fillings, sugar and water mixture into greased Pyrex dish.
Spread \"prepared\" cake mixture on top.
Cut up the butter over that.
Sprinkle nuts on top.
Cook at 300\u00b0 for about 1 hour.
Cream together the softened cream cheese with the sugar until fluffy.
Mix Dream Whip by directions on box (both envelopes). Fold in cream cheese. Fill crusts with mixture.
Top with blueberries. Chill overnight.
May use other pie fillings for toppings.
Makes 2 pies.
Whip together whipping cream, cream cheese and powdered sugar.
Mix in 1/2 cup chopped almonds.
Pour cream cheese mixture into shell. Chill until firm.
Top with cherry pie fillings and remaining almonds.
Mix Cool Whip, milk and cream cheese in large mixing bowl. Mix 1/2 of this mixture with pie filling in another bowl.
Pour in crusts.
Pour remaining Cool Whip mixture on top.
Refrigerate.
he FILLING: Stir the blueberry pie filling into the cherries.
Crumble enough Oreo cookies to line bottom and sides of pie plate (I make mine small chunks).
Fix the pudding according to directions on box.
Place cookies in pie pan.
Add pudding on top, then the cherry pie filling.
Top with Cool Whip.
Refrigerate.
dge, sugar side down. Put pie filling in the tortilla and
or Single-Crust Pie. Line a 9-inch pie plate with the
lace one of the unbaked pie shells in a lightly oiled
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
ough EVER! ).
Ensure all fillings are cooled.
Layer filling
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Melt one stick of butter (or 1/2 cup butter) in a deep baking dish.
Mix sugar, flour, baking powder, salt, vanilla and milk into a thin batter.
Pour batter in on melted butter.
(Do not stir!), then pour canned fruit Comstock pie filling on top of batter butter (do not stir!) and bake at 350\u00b0 for 45 minutes to 1 hour.
It should be brown and crispy.