9 inch oven-proof pie dish by spraying with some
Preheat oven to 375\u00b0.
Peel, core and slice apples.
In a bowl, mix apples, cranberries, sugars, spices, flour and cornstarch; mix well.
Place apple-cranberry mixture into crusted pie plate.
Cut butter into small slices and place over apple-cranberry mixture. Place second crust over pie; create vents on top crust.
Bake at 375\u00b0 for 50 to 70 minutes until juices flow over pie.
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.
edium low heat until the cranberry skins split.
Combine the
00 degrees F.
Place pie shell on baking sheet.
br>Add cornstarch to cold cranberry juice and stir until mixed
han the size of your pie pan. Remove top piece of
-inch pie plate with one of your piecrusts. Transfer cranberry filling
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.
olling pin and unroll into pie plate, leaving at least 1
n a 9 inch pie plate and bake at 450
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
Prepare Jello using 1 c. boiling water and stirring until dissolved.
Add cold water and refrigerate until mixture begins to thicken, about 1 to 1 1/2 hours.
Soften cream cheese with milk and spread into baked pie shell.
After Jello has begun to thicken, whip until fluffy.
Stir whole cranberry sauce to break apart and fold into Jello mixture.
Pour into cream cheese lined pastry shell and refrigerate until set.
Serve with whipped cream.
Dissolve jello in boiling water.
Add cranberry sauce and orange rind; add juice.
Chill until thickened.
Fold in whipped topping.
Chill again until mixture will mound.
Pour into pie shell.
Chill until firm, about 3 hours.
Combine condensed milk, lemon juice, vanilla and cream cheese in blender or with a mixer until smooth.
Stir in the cranberry sauce.
Spoon mixture into pie crust.
Freeze until firm.
Thaw 10 to 15 minutes before serving.
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
Mix together the cranberries, whipped topping, and cream cheese in a bowl. Spread the mixture into the bottom of the prepared pie crust. Cover the pie with plastic wrap. Freeze at least 1 hour.
Soak cranberries in 1/4 cup sugar and water.
Peel and cut up apples.
Stew apples in brown sugar and butter until tender.
Add cranberries, stirring until tender.
Pour apples and cranberry mixture with juice into pie crust.
Put other pie crust on top. Trim off excess crust.
Cut vent in center and brush with butter. Bake at 350\u00b0 until golden brown.
Mix dry ingredients and put aside.
Mix water and juices, put aside.
Mix apples and cranberries.
Put half of apple/cranberry mixture in pie shell and drizzle with half of wet mixture. Drizzle with half of dry ingredients.
Repeat layers.
Cube butter and distribute over top.
Put on top crust and vent by poking holes with a fork (all over crust).
Bake at 425 degrees for 10 minutes, then at 350 degrees for 50 minutes.
ntil smooth.
Add to cranberry mixture.
Add cherries and