In mixing bowl, combine all ingredients except fruit filling. Blend on low speed.
Beat 2 minutes on medium speed.
Spread batter in 9 or 10 inch deep dish pie plate.
Smooth batter toward sides, making a depression in the center.
Carefully spoon fruit filling into center of batter.
Do not stir.
Bake at 400 degrees for 40 to 45 minutes or until crust is golden brown.
Melt one stick of butter (or 1/2 cup butter) in a deep baking dish.
Mix sugar, flour, baking powder, salt, vanilla and milk into a thin batter.
Pour batter in on melted butter.
(Do not stir!), then pour canned fruit Comstock pie filling on top of batter butter (do not stir!) and bake at 350\u00b0 for 45 minutes to 1 hour.
It should be brown and crispy.
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.
Sift together flour, sugar, baking powder and salt into a large bowl.
Add milk and stir.
Melt butter in a 13 x 9-inch baking pan.
Pour batter into pan.
Spoon fruit over top.
Bake at 375\u00b0 for 40 minutes.
Serve warm.
May serve with vanilla ice cream or whipped cream.
Serves 6 to 8.
Cream together the sugar and soft margarine.
Add milk, flour, baking powder and salt.
Mix until smooth.
Put 1/4 cup margarine in a 9 x 13-inch casserole dish and melt in oven.
Spread batter mixture over the melted margarine.
Put fruit on top.
If using fresh fruit, sprinkle with 3/4 cup of sugar (for fresh cherries, add slightly more sugar).
Preheat oven to 350\u00b0F. Grease 2 - 12-cup mini muffin trays. Cut 24 - 2 1/2 inch discs out of pie dough. Use to line muffin trays. Chill. Cut 24 - 1 1/2 inch stars from remaining pie dough. Set aside.
Distribute fruit filling between tart shells. Brush edges with egg. Place stars over fruit mixture and press edges to seal. Brush with egg and bake for 20 mins, or until pastry is golden. Serve dusted with powdered sugar.
l ingredients to bag except fruit.
Mix well, then
argarine and flour as for pie. Mix together beaten egg yolks
ool whip, and put into pie crust.
Cover and chill
Preheat oven to 350\u00b0F.
Combine all ingredients and let sit for 15-20 minutes until juices start to run. Place filling in bottom of pie shell and top with top crust. Crimp edges together, brush with egg wash, cut slits into top crust, and place on a baking tray.
Bake approximately 40-55 minutes until golden brown and filling is bubbling. Remove from oven and cool slightly before serving.
Yields enough filling for one 9\" pie.
Reserve about 1/2 cup juice and mix the cornstarch in it.(4-5 tbsp, depending on how thick you like your filling)
Mix sugar with cherries and juices and cook till bubbling.
Stir constantly if cooking on stove stop.
In the microwave I cook at 5 minute intervals and stir in between.
Add the reserved juice/cornstarch mixture and stir to mix.
Cook for about 3 minutes until thickened.
Cool and use in your favorite pie crust.
Cut together like pie crust the flour, sugar, salt, baking powder and shortening.
Add the egg and milk mixture to the crust. Roll out 1/2 of dough; place in jelly roll pan (10 x 15-inch). Spread the fruit filling over the bottom crust; cover with top crust.
Bake at 350\u00b0 for about 1 hour, or until lightly browned. Frost with powdered sugar glaze.
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.
lended.
If using dried fruit, fold it into the cream
Work butter and flour like for a pie crust.
Add remaining ingredients, except for the pie filling.
Place about 1/2 to 3/4 cup of the batter in a small bowl.
Spread the rest of batter into an ungreased jelly roll pan.
Add flour to reserved batter to make a rollable dough.
After spreading pie filling over batter, crisscross strips of the \"pie dough\" over the fruit filling.
nd then stir in hot filling. Stir and cook until thickened
Preheat oven to 350\u00b0.
In large bowl, mix all ingredients except pie filling.
Spread half of batter in a 9 x 13 x 2-inch greased pan.
Top with pie filling.
Dollop remaining batter over fruit, covering as much of the filling as possible.
Swirl in batter; uncovered fruit peeking through can be expected.
Bake at 350\u00b0 for 35 to 40 minutes or until top is browned.
For ultimate flavor, serve warm.
In large bowl, mix all ingredients except for pie filling. Spread half of batter in a 9 x 13 x 2-inch pan that has been greased on the inside bottom.
Top with pie filling of your choice.
Dollop remaining batter over fruit, covering as much filling as possible.
Swirls in batter and fruit peeking through are to be expected.
Bake for 35 to 40 minutes at 350\u00b0 or until browned.
Serve warm.
It will help keep the pie from 'weeping'.).
Add salt
Heat oven to 300\u00b0.
Combine margarine, sugar and crumbs. Press on bottom of pie pan.
Beat cheese until fluffy.
Slowly add Eagle Brand until smooth.
Beat in eggs and lemon juice.
Pour in pan and bake for 50 minutes or until the center is firm.
Top with sour cream.
Bake approximately 8 minutes longer.
Cool and chill. Top with desired fruit topping.
(You may substitute pie crust with ready made frozen graham cracker pie crust.)