lended.
If using dried fruit, fold it into the cream
Thaw fruit in a microwave oven in the fruit storage bag on the defrost cycle in 3 minute cycles, until the fruit is softened.
Or submerge the bag of frozen fruit in tepid water 10-30 minutes, changing the water as it gets too cold.
Drain the liquid from the bag and toss the fruit with flour, sugar and salt.
Transfer to a prepared pie shell. Top with a crust or a crumb topping.
Bake at 375 F until fruit is bubbly and crust in lightly browned, 25-35 minutes.
argarine and flour as for pie. Mix together beaten egg yolks
Preheat oven to 400\u00b0.
Spoon pie filling into pastry shell. In bowl combine flour and brown sugar.
Cut in butter until mixture is crumbly; stir in nuts.
Crumble over pie filling.
Bake 40 to 45 minutes or until top is golden and filling is bubbly. Remove to wire rack to cool.
Makes 8 servings.
If using a purchased frozen crust, buy a \"deep dish\" crust and follow package directions.
Mix all together except fruit pie filling.
Spread half of mixture in bottom of baking dish.
Spread 1 can fruit pie filling over this.
Spread remainder of mixture over fruit.
Bake at 350\u00b0 until crunchy and brown.
Serve with topping, if preferred. Especially good with cherry pie filling.
baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
Mix instant pie filling with 1 cup fruit juice or 1 can fruit pie filling.
Coat bananas first.
Add rest of drained fruit and refrigerate.
It will help keep the pie from 'weeping'.).
Add salt
Drain pineapple; save juice. Add enough water to pineapple juice to make 2 cups liquid. Put liquid, Jell-O, 1/2 cup sugar and 1/4 cup lemon juice in a saucepan. Bring to a boil while stirring. When dissolved, add pie filling, crushed pineapple, bananas and pecans. Cool. Pour into pie shells; refrigerate. Serve with Cool Whip. May be frozen. Thaw a few minutes before serving.
Preheat oven to 400\u00b0.
Spoon filling into pastry shell.
In a bowl, combine flour and brown sugar.
Cut in butter until mixture is crumbly. Stir in nuts. Crumble over pie filling.
Bake 40 to 45 minutes or until top is golden and filling is bubbly. Remove to wire rack to cool. Makes 8 servings.
Mix all ingredients together (except fruit pie filling).
Put half of mixture on bottom of small cookie sheet.
Now pour fruit pie filling over dough.
Spread rest of dough mixture over the fruit.
Bake at 350\u00b0.
Spread the fruit pie filling evenly in an 8 x 8-inch pan. Spread the dry cake mix evenly over the pie filling.
Pour the melted margarine over the dry cake mix.
Bake at 300\u00b0 for 10 to 20 minutes, or until lightly brown.
Enjoy!
Pour fruit pie filling in a well greased 9 by 9-inch casserole dish.
Spoon cookie dough by scant teaspoons over fruit filling. Sprinkle with cinnamon and sugar evenly.
Bake at 350 degrees for 20 minutes.
Serve immediately.
Blend condensed milk, lemon juice and tofu in electric blender until firm and smooth.
Pour into crust.
Top with fruit pie filling or other drained canned or fresh fruit.
Refrigerate for 1 hour.
f ungreased pan.
Spread fruit pie filling (I use cherry or blueberry
Preheat oven to 400\u00b0.
Spoon pie filling into pastry shell. In bowl, combine flour and brown sugar.
Cut in butter until mixture is crumbly.
Stir in nuts.
Crumble over pie filling. Bake 40 to 45 minutes or until top is golden and filling is bubbly.
Remove to wire rack to cool.
Makes 8 servings.
Beat sugar and cream cheese; fold in Cool Whip and drained pineapple. Pour into both pie crusts. Top with fruit pie filling.
Preheat oven to 400\u00b0.
Spoon pie filling into pastry shell. In bowl, combine flour and brown sugar.
Cut in butter until mixture is crumbly; stir in nuts.
Crumble over pie filling.
Bake 40 to 45 minutes or until top is golden and filling is bubbly. Remove to wire rack to cool.
Makes 8 servings.
Soften cream cheese and cream with sugar.
Beat in eggs, salt and vanilla.
Pour into unbaked crust.
Bake at 350\u00b0 for 20 minutes.
Chill.
Top with fresh peaches, strawberries, etc., or canned fruit pie filling and topping.
Mix shortening with beaten egg.
Add vanilla and dry ingredients, using a pastry cutter or forks.
Use 7 x 11-inch or 9-inch square baking dish.
Put in 1/2 of batter (loosely); do not pack.
Use a can of any fruit pie filling (cherry, blueberry, peach, pineapple or apple).
Spread lightly and cover with remaining batter mixture.
Sprinkle with cinnamon.
Bake at 350\u00b0 for 45 minutes to 1 hour.