00b0F. Line a 9-inch pie dish with 1 of the
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.
tand.
Make No-Roll Pie Crust dough. In a bowl
Bake pie crust at 375 til light brown.
Stir together sweetened condensed milk, egg, and chocolate chips. Pour into baked pie shell. Cover edge of piecrust with foil or shield to prevent over browning.
Bake at 375 around 45 minutes or til middle is set. Serve warm with whipped cream or vanilla ice cream on top.
Slightly beat eggs in a bowl; add brown sugar, salt, shortening and syrup.
Beat for 1 minute.
Pour into pie crust. Sprinkle pecans on top.
Bake in a 350\u00b0 oven for 50 to 60 minutes until set.
Place unopened can of milk in a deep pan covered with water. The can must stay covered with water at all times.
Bring to a boil and then reduce to slow boil.
Boil for 3 hours.
Remove from heat and let cool completely.
Bake pie shell ahead of time.
When filling is cool, pour into shell.
Top with meringue or Cool Whip.
Bake pie shells as directed.
Cool 15 minutes before placing filling inside.
Preheat easybake oven for 15 minutes.
In a small bowl, combine cookie mix, water, raisins and chocolate chips. Stir with a spoon until mixture holds together in one big ball. Shape a small amount of dough at a time into a ball. Arrange on an ungreased cookie sheet.
Butter bottom of small drinking glass. Dip buttered glass bottom in sugar. Flatten each ball by pressing with sugar-coated glass.
Bake 10 to 12 minutes in Easybake oven. Remove from oven. Cool on a rack.
Each package of mix makes about 9 cookies.
Bake pie crust.
In pan stir
Prick and bake pie crust at 400 degrees for 10 minutes. Sprinkle cheese into bottom of crust; then top evenly with green chilies.
Combine eggs, sour cream, and onion salt; then pour evenly over chilies.
Sprinkle rotel around the inside rim of pie crust.
Bake for 25 minutes and serve hot.
Bake pie crust as label directs.
In saucepan, stir cornstarch, salt, and sugar. Stir in 1 1/2 cups water, lemon peel and juices; cook over medium heat, stirring constantly until lemon mixture is thickened and boils; remove from heat.
00b0F Spray 9-inch glass pie plate with cooking spray.
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.
Preheat oven to 375*.
Beat together all filling ingredients, except pecans.
Mix in the pecans.
Pour into pie crust.
Bake until set and crust is browned, 40-50 minutes .
9 inch oven-proof pie dish by spraying with some
han the size of your pie pan. Remove top piece of
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.
To make the pie crust blend all the ingredients
Heat oven to 350\u00b0F.
Grease 9-inch pie plate.
Stir all ingredients except whipped topping until blended.
Pour into pie plate.
Bake 35 to 40 minutes or until knife inserted in center comes out clean.
Cool 30 minutes.
Refrigerate about 3 hours or until chilled.
Serve with whipped topping.
Store covered in refrigerator.
Grease a deep 10 inch pie dish.
Roll 2/3