For the pastry, sift flour and
large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch
ixer is unavailable fork is easy but more time consuming) mix
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.
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.
Stir together pie filling, cherries, and 2 TBS
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.
Preheat oven to 400. Melt butter in microwave safe bowl. Stir together milk, sugar, Bisquick, vanilla and butter. Pour batter in 9 x 9 inch glass dish. Pour cherry pie filling in and press down gently with spoon so that most of the filling is covered with your batter. Bake for 45 minutes to 1 hour. IMPORTANT - As soon as the cobbler is done cooking place on towel inside refrigerator and cool for at least 4 hours. This step is very important for your crust to turn out buttery.
Put cherry pie filling into an 8-inch square dish.
Cut bread into strips (3 strips per slice) and cover cherries.
Mix together melted margarine, sugar and beaten egg.
Pour over bread evenly to cover.
Bake at 350\u00b0 for 30 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.
Beat cream cheese in a bowl using an electric mixer until smooth and creamy. Add limeade concentrate and sugar and beat until light and fluffy, at least 5 minutes. Spoon mixture into graham cracker crust; refrigerate until chilled, at least 4 hours.
Top pie with cherry pie filling and whipped cream.
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.
Mix together cherry pie filling and pineapple. Spread to cover bottom of baking dish.
Sprinkle cake mix.
Dot with margarine. Bake at 350\u00b0 until golden brown.
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
Preheat oven to 350\u00b0.
Pour the cherry pie filling into an ungreased 9 x 13-inch glass dish.
Spread evenly on bottom.
Then sprinkle cake mix over the pie filling.
Do not pat down.
Melt margarine.
Pour evenly over cake mix.
Bake 45 minutes or until a toothpick comes out clean.
Prepare bottom pie shell. Sprinkle almonds and lemon rind over bottom crust.
FILLING:
Combine cherry pie filling with lemon juice and almond extract; spoon into pie shell.
Cover with top crust; seal and flute edge. Cut steam vents on top. Place on baking sheet.
Bake at 435F for 15 minutes. Reduce heat to 350F and bake for 25 minutes or until bubbling and browned.
HINT: For a glazed crust, mix 1 egg and 1 tablespoons milk. Brush over top crust before baking.
ooth; let cool, whisking occasionally for about 10 minutes, or until
Start oven at 425\u00b0.
Spread 1/2 cherry pie filling over the bottom of crust; save remaining filling.
Bake for 15 minutes until pastry is golden brown.
Beat cream cheese and sugar until smooth.
Add eggs and vanilla and beat.
Pour cheese mixture over hot cherry pie filling.
Reduce heat to 350\u00b0.
Continue baking 25 to 30 minutes.
Before serving, spoon sour cream around rim and spoon the rest of the cherry filling in the center.
Dump cherry pie filling into 9 x 13-inch pan.
Sprinkle yellow cake mix over it.
Cut butter over all.
Bake about 20 minutes or until brown.
Mix together first 2 ingredients until fluffy.
Add whipped cream.
Pour into baked crust and put cherry pie filling on top.