baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Combine Eagle Brand and water. Add pudding mix; beat about 2 minutes. Chill until just thickened, about 15 minutes. Fold in whipped topping.
Spoon 1/3 of the pudding mixture into 3L: serving bowl; top with half of the cake cubes. Top with half of the pie filling and 1/3 of the pudding mixture. Repeat with remaining cake cubes, pie filling and pudding mixture.
Cover and chill overnight.
>Roll out the Perfect Pie Dough on a well-floured
Preheat oven 400\u00b0.
Line pie pan with bottom crust.
Combine in a bowl: cranberry sauce, sugar, tapioca, lemon juice and pie filling; let stand for 15 minutes.
Pour into pie plate, dot with butter, cover with top crust, seal edges, crimp and make slits in top crust to allow steam to escape.
Brush crust with milk.
Cover crust edges with foil to prevent burning.
Bake at 400\u00b0 for 40-50 minutes, removing foil during last 15 minutes.
Cool on rack.
Serve warm or cold.
Combine sweetened condensed milk and water. Add pudding mix; beat about 2 minutes. Chill just until thickened, about 15 minutes. Fold in whipped topping.
Spoon 1/3 of pudding mixture into 12 cup serving bowl; top with half of the cake cubes. Top with half of the pie filling and 1/3 of the pudding mixture.
Repeat with remaining cake cubes, pie filling and pudding mixture.
Cover and chill overnight. Garnish as desired.
hile preparing the pot pie filling recipe. When the pot pie filling is ready, arrange
ough is chilling, make the pie filling. Drain the cherries, reserving 1
roof casserole dish.
Spoon pie filling evenly over bottom of pan
sing fresh fruit, jam or pie filling, hold it aside.
If
In a large bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.
To prepare cobbler:Pour butter into an 11-in. x 7-in. baking dish. Top with pie filling. In a bowl, combine 2 cups cobbler mix and water. Drop by rounded tablespoonfuls over pie filling; spread gently. Bake at 350\u00b0 for 35-40 minutes or until topping is golden brown. Serve warm.
Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
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.
Melt butter or margarine in 9 x 9 baking dish.
Mix sugar, flour, salt, and baking powder.
Add milk and mix well.
Pour batter into melted butter-- do not stir.
Pour pie filling into batter (I drop it by spoonful and put several spoons in the middle and then divide the rest into the corners and sides-- do not stir).
Bake@ 350\u00b0 for 50 minutes to 1 hour or until golden brown.
ase.
Spoon pie filling over top.
Gently spread pie filling to make
Grease bottom of 9 x 13-inch pan.
Cover bottom with pie filling.
Take cake mix and add butter.
Crumble mixture.
Spread this mixture over top of pie filling.
Cover with sliced almonds. Bake at 350\u00b0 for 30 minutes.
then dollup tablespoonfuls of the pie filling all over top of the
It will help keep the pie from 'weeping'.).
Add salt
Preheat oven to 350.
Pour pie filling into pyrex dish.
Combine all other ingredients until butter is the size of small balls/peas.
Top pie filling.
Bake 30-35 minutes or until crisp is golden brown.
Beat all of the ingredients (except pie filling) for 3 minutes.
Spread onto a 10 x 14-inch greased and floured pan. Pour a can of pie filling over the top of this.
Bake at 350\u00b0 for 35 to 45 minutes.
*Examples:
Chocolate cake mix, cherry pie filling; lemon cake mix, peach pie filling.