lended.
If using dried fruit, fold it into the cream
argarine and flour as for pie. Mix together beaten egg yolks
It will help keep the pie from 'weeping'.).
Add salt
alt and blend until well mixed.
In a 13 x
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.
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.
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.
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.
Combine Cool Whip, cream cheese and sugar.
Whip until smooth. Slice bananas on pie crust.
Add filling and top with fruit pie filling.
Place extra Cool Whip on top, if desired.
Let cream cheese come to room temperature, then mix cream cheese with condensed milk and lemon juice.
Beat until smooth. Pour into graham cracker crust.
Top with favorite fruit pie filling and chill.