emove from fire.
Beat egg yolks.
In separate large
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.
>Roll out the Perfect Pie Dough on a well-
mooth in a mixer. Add egg, lemon peel, lemon juice and
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.
hile preparing the pot pie filling recipe. When the pot pie filling is ready, arrange
In a large bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.
To prepare cobbler:Pour butter into an 11-in. x 7-in. baking dish. Top with pie filling. In a bowl, combine 2 cups cobbler mix and water. Drop by rounded tablespoonfuls over pie filling; spread gently. Bake at 350\u00b0 for 35-40 minutes or until topping is golden brown. Serve warm.
Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
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.
Spread top with pie filling.
Sprinkle brown sugar on top and cinnamon, if desired.
Blend sour cream, egg and vanilla.
Pour over top and bake at 350\u00b0 for about 45 minutes or until golden brown.
Preheat oven to 350\u00b0F.
Combine 2 cups flour, 1 cup sugar, 1/2 cup butter, 2 teaspoons baking powder.
Place egg into measuring cup and add enough milk to measure 1 cup.
Add to other ingredients and mix until combined.
Pour into 9x13-inch pan.
Spread pie filling over top of batter.
Combine remaining 1 cup flour, 1 cup sugar, and 1/2 cup melted butter until crumbly.
Sprinkle over coffee cake.
Bake at 350\u00b0F for 40-50 minutes.
This is best eaten the day it is made.
Refrigerate leftovers.
Combine egg, pie filling and salt.
Add corn syrup, pecans and vanilla.
Pour into a pie shell.
Bake at 425\u00b0 for 10 minutes. Reduce oven temperature to 325\u00b0.
Bake for 45 to 50 minutes longer or until set.
ase.
Spoon pie filling over top.
Gently spread pie filling to make
Grease bottom of 9 x 13-inch pan.
Cover bottom with pie filling.
Take cake mix and add butter.
Crumble mixture.
Spread this mixture over top of pie filling.
Cover with sliced almonds. Bake at 350\u00b0 for 30 minutes.
then dollup tablespoonfuls of the pie filling all over top of the
It will help keep the pie from 'weeping'.).
Add salt
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.
Beat all of the ingredients (except pie filling) for 3 minutes.
Spread onto a 10 x 14-inch greased and floured pan. Pour a can of pie filling over the top of this.
Bake at 350\u00b0 for 35 to 45 minutes.
*Examples:
Chocolate cake mix, cherry pie filling; lemon cake mix, peach pie filling.
Dissolve jello in hot water.
Stir in pie filling.
Pour into pie filling.
Pour into 9 x 13-inch pan and refrigerate until firm.
Melt cream cheese and marshmallows together.
Cool completely.
Add Dream Whip (or Cool Whip).
Spread over jello and sprinkle with nuts.
Combine cake mix, eggs and oil. Add cherry pie filling. Pour into sprayed 9 x 12-inch pan.