argarine and flour as for pie. Mix together beaten egg yolks
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.
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!
Mix all fruit and nuts together and pour fruit pie filling over mixture.
Refrigerate after stirring together and serve. Good and easy.
Heat oven to 425\u00b0F Use a 9-inch glass pie plate and make pie crusts as directed on box for two-crust pie.
Pour pie filling into crust-lined plate. Top with second crust; seal edge and press edges together with a fork to seal.
Brush top crust with milk; sprinkle with sugar. Cut several two inch slits on top crust.
Bake 40 to 45 minutes or until crust is golden brown. After 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 15 minutes before serving.
Mix together cake mix, eggs and fruit pie filling.
Spread in 9 x 13-inch pan.
Top with mixture of butter, flour and brown sugar.
It should be crumbly.
Bake at 350\u00b0 for 40 to 45 minutes.
Use an oblong cake pan or baking dish.
Melt margarine in baking dish.
Mix together flour, sugar, baking powder and milk. Beat by hand until smooth.
Pour into the buttered baking dish; do not stir!
Spoon in 1 can of fruit pie filling.
Take knife and swirl one time.
Bake at 375\u00b0 for 15 minutes, then turn oven down to 350\u00b0 and bake for 30 minutes.
Soften cream cheese and add Eagle Brand milk, lemon juice and whipped topping.
Mix together and pour into crusts.
Chill.
Top with chilled fruit pie filling (cherry, blueberry or strawberry). Yield:
2 pies.
Melt butter in baking dish.
Mix sugar, flour and baking powder, then stir in milk.
Pour this on top of melted butter or margarine.
Pour heated fruit pie filling on top of this mixture. Bake 35 minutes at 375\u00b0.
Melt margarine in a 9 x 13-inch pan.
Make batter of flour, sugar, milk and baking powder.
Pour into margarine.
Stir.
Add fruit pie filling.
Bake 40 to 45 minutes at 350\u00b0.
Serve with ice cream or whipping cream.
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
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.
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.
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.
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.
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.
Beat sugar and cream cheese; fold in Cool Whip and drained pineapple. Pour into both pie crusts. Top with fruit pie filling.
Place pastry shell in glass pie dish; fill shell with pie filling.
Put in microwave.
Cook for 7 to 10 minutes.
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.