>Roll out the Perfect Pie Dough on a well-
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.
baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
Mix
crushed graham crackers, butter and 1/4 cup sugar. Spread in
9-inch pie plate.
Beat cream cheese, 1/4 cup sugar and eggs. Pour over graham cracker mixture.
Bake at 350\u00b0 for 20 minutes; cool.
Pour can of pie filling over cooked mixture and chill. Serve with whipped cream.
Serves nine.
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.
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.
Into a 9-inch pie plate, sift together the flour
Mix flour, sugar, vanilla and milk.
Melt margarine in 9 x 13-inch pan.
Pour flour mixture over melted margarine.
Spoon on pie filling.
Bake 30 minutes at 350\u00b0 or until knife comes out clean.
Combine water and gelatin in small saucepan.
Place over low heat and stir until dissolves and mixture is clear.
In a medium bowl, combine condensed milk and lemon juice.
Stir in gelatin mixture until well combined.
Fold in sour cream.
Mix in 1 1/4 cup blueberry filling.
Spread mixture evenly into crust.
Chill remaining filling.
Cover and refrigerate pie for 3 to 4 hours. When ready to serve, garnish with reserved filling, leaving about 1/2-inch ring around the pie.
Makes 6 to 8 servings.
Lay one wonton wrapper on work surface with one point towards you (diamond shape).
Place 1 tablespoon apple pie filling in center.
Moisten edges of wrapper on two sides closest to you.
Fold wrapper in half, forming a triagle. Press to seal edges tightly.
Repeat with remaining filling and wrappers.
Heat oil in heavy skillet to 1/4-1/2 inch in depth.
When hot, add wontons a few at a time.
Brown on both sides and remove to paper toweling to drain.
Sprinkle with powdered sugar and DEVOUR!
Combine water and gelatin in small saucepan.
Place over low heat and stir until dissolved and mixture is clear.
In a medium bowl, combine condensed milk and lemon juice.
Stir in gelatin mixture until well combined.
Fold in sour cream.
Mix in 1 1/4 cups blueberry filling.
Spread mixture evenly into crust.
Chill remaining filling.
Cover and refrigerate pie for 3 to 4 hours.
1/4 cup sugar, flour, pie filling, and almond extract. Set this
Beat together cream cheese, sugar and vanilla until smooth. Fold in Cool Whip.
Spoon into pie shell.
Spoon pie filling atop. Chill until set.
Add juice to instant pie filling.
Beat slowly with hand mixer until well blended, about 2 minutes.
Pour into baked pie crust. Top with Cool Whip.
Store in refrigerator.
Put water and gelatin in a small saucepan.
Place over direct heat and stir until dissolved or mixture is clear.
In medium sized bowl, combine condensed milk and lemon juice.
Stir in gelatin mixture.
Fold in sour cream.
Mix in 1 1/4 cups of the pie filling.
(Add several drops of almond flavoring to cherry pie filling.)
Turn into crust.
Refrigerate 2 to 3 hours, then garnish pie top with remaining chilled pie filling.
hile preparing the pot pie filling recipe. When the pot pie filling is ready, arrange
Combine flour, brown sugar, nuts and margarine.
Press into bottom of 9 x 13-inch baking pan.
Bake at 350\u00b0 for 15 minutes. Cool completely.
Blend cream cheese and sugar, fold in Cool Whip. Spread over cooled crust.
Top with pie filling.
Prepare pie shell as directed.
In a medium bowl, mix coconut pie filling as directed.
Add 1/2 cup of coconut in the pie filling.
After filling is poured into the pie shell, add the other 1/2 cup of coconut on the top of pie and toast in oven, being sure not to burn the coconut.
Let chill for 1 hour and serve.
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.
sing fresh fruit, jam or pie filling, hold it aside.
If