Use a deep dish pie plate for this recipe (mine is 10
Preheat oven to 425\u00b0.
Thaw cherries; drain, reserving juices. Mix sugar, tapioca and cornstarch in saucepan; add 2/3 cup reserved tart cherry juice and 1/3 cup reserved sweet cherry juice.
Mix well.
Cook over high heat until thickened; cool.
Combine sugar, cornstarch and a pinch of salt in a heavy saucepan.
Add milk and cook until simmering.
Cook 2 minutes longer, stirring.
Stir some mixture into eggs and return to hot mixture.
Cook 2 minutes, stirring constantly.
Remove from heat; add butter and vanilla.
Stir 1/2 cup of this mixture into the melted chocolate.
Spread over the bottom of the pie shell.
Cover and chill remaining filling for 30 minutes.
large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch
Microwave the semi-sweet baking chips with 1/2
Drain cherries, reserving juice.
Dissolve jello in 1 cup cherry juice.
Add water, if needed.
Chill until it begins to thicken, then add sour cream.
Blend thoroughly.
Add cherries and nuts.
Chill until firm.
Serves 6.
br>Meanwhile, for the candied sweet potato pie, boil, steam or microwave
place the morello cherries and cherry pie filling in a bowl. Gently
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 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.
Pit and chop the fresh or frozen dark sweet cherries and combine with all other ingredients.
Refrigerate at least one hour.
Serve as a condiment with chicken, turkey or pork.
br>Start on the Okinawan Sweet Potato Pie Filling:.
Preheat the
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.
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.
Heat together the cherry pie filling and pineapple chunks with juice.
Stir-fry green pepper, onion, shrimp or chicken; add to cherry-pineapple mixture.
Serve with rice or noodles.
Mix cake mix, cherry pie filling, eggs and flavoring with a spoon (no mixer).
Do not overbeat.
Pour into a 9 x 13-inch pan. Bake on 300\u00b0 for 40 to 50 minutes.
Cool.
Mix with mixer the Cool Whip, pudding mix and milk.
Line pan with graham crackers (9 x 13-inch Pyrex dish).
Pour half of mixture over crackers.
Add another layer of crackers over mixture.
Add rest of mixture, then add a can of cherry pie filling on top.
00b0.
Prepare pie shell.
Spread half of cherry pie filling in
Meanwhile, prepare pie crust squares and cherry pie filling.
Roll pie crust to
With an electric mixer, whip cream cheese and powdered sugar until creamy. Fold in Cool Whip and mix until combined. Pour into pie shell. Cover with cherry pie filling. Let refrigerate for 1 hour before serving.