In a saucepan, mix pie filling and pineapple.
Mix sugar and cornstarch together, then add to filling and bring to a boil. Cook until thick.
Let mixture cool.
Add sliced bananas and pecans to the cool mixture.
Pour into pie shells and chill.
Cover with Cool Whip.
Skin chicken breasts and halve lengthwise.
Arrange in a 13 x 9 x 2-inch baking dish.
Sprinkle with salt and pepper.
In a mixing bowl, combine apricot pie filling, lemon juice, salt and nutmeg.
Stir in pecans.
Pour apricot mixture over chicken pieces; cover and bake in a 375\u00b0 oven for 55 to 60 minutes, or until chicken is tender.
Arrange chicken on rice; spoon apricot mixture on top.
Serves 6.
Mix rhubarb and sugar; let stand for several hours.
Bring to a boil for 8 to 10 minutes.
Add 1 package apricot jello and dissolve.
Add one can apricot pie filling.
Mash some with potato masher.
Heat again.
Do not boil.
Put in jars and seal.
Mix the flour, crackers, coconut, brown sugar and baking powder.
Add the melted margarine.
In a 9 x 13-inch pan, spread 2/3 of the flour mixture, pressing down.
Pour the apricot pie filling over mixture.
Cover with remaining 1/3 of flour mixture. Bake at 350\u00b0 for 30 minutes.
Drain all canned fruits and cherries of all juice.
Add apricot pie filling and sliced bananas.
Stir well.
Chill.
(Bananas will not turn brown.)
Pour half of the milk into blender.
Add half of the apricot pie filling and half of the ice cream.
Cover; blend until ingredients are combined.
Pour mixture into glasses.
Repeat with remaining milk, filling and ice cream.
Makes 6 servings.
Preheat oven to 400\u00b0F. In a small bowl, combine almonds, breadcrumbs and walnuts; sprinkle over bottom pie crust.
Peel and halve fresh apricots. Spread apricot halves over nut mixture. Sprinkle sugar over apricots. Cut top crust into strips; arrange in a lattice pattern over filling. Brush top pastry with egg yolk. Bake 30 minutes.
our mixture into the unbaked pie shell and seal with the
Prepare or buy pie crust for 2-crust 9
Mix sugar, oil and vanilla.
Add eggs, one at a time; mix well.
Add dry ingredients (flour, soda and salt), mixing until well blended.
Add filling and nuts.
Pour into 9 x 5 x 2 1/2-inch loaf pans.
Bake in 350\u00b0 oven for 1 hour.
This recipe makes 3 loaves.
Ice bread with thin icing.
Place nuts or dried apricot pieces across top.
Pour mixture into the unbaked pie shell and seal with the
ill and bake, following individual recipe.
PIe: Pare, quarter, and core
Heat oven to 350 degrees.
Spray a 9 inch pie plate with cooking spray.
Stir together all ingredients except apricot preserves until well blended.
Pour into pie plate.
Bake for 35-40 minutes or until knife inserted into center of pie comes out clean.
Cool completely for at least 1 hour.
In a small saucepan heat apricot preserves until melted.
Spread over pie.
Cool.
Garnish with cool whip or whipped cream.
9-inch pie dish with 1 pie pastry. Spread apricot filling into
Heat oven to 350\u00b0F.
Grease 9\" pie plate.
Stir together all ingredients except preserves, whipped topping and nuts until blended.
Pour into pie plate.
Bake 35-40 minutes or until knife inserted comes out clean.
Cool completely, about 1 hour.
Heat preserves and nuts over low heat until melted; spread over pie.
Cool and garnish with whipped topping.
Cover and refrigerate any remaining pie.
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
Cook apricots in water; drain and reserve juice.
Dissolve Jell-O in warm apricot juice and water.
Add salt and pour over apricots; chill.
When slightly thickened, turn into cold pie shell.
Chill until firm.
Top with whipped cream.
Preheat oven to 400 degrees F.
Line a 9 1/2-inch deep dish pie plate with the pastry dough & flute the edges.
In medium bowl, combnine all the ingredients & pour into lined pie plate.
Bake in the lower 1/3 of the oven for 15 minutes, then move the pie up to the center of the oven & bake another 20 to 25 minutes until filling is bubbly.
Cool & serve.
Prepare favorite pastry for 2 crust pie; line pie plate.
Fill with 3 cups fresh apricot halves.
Combine 1 cup sugar, 3 tablespoons flour and 1/4 teaspoon nutmeg; sprinkle over apricots. Drizzle 1 tablespoon lemon juice over fruit and dot with 1 tablespoon butter.
Adjust top crust, cutting slits for escape of steam.
Bake at 425\u00b0 for 25 to 30 minutes.
Heat oven to 350\u00b0.
Grease pie plate, place all ingredients except preserves in blender.
Cover and blend about 1 minute or until smooth.
Pour into plate (pie).
Bake about 40 minutes or until knife inserted in center comes out clean.
Cool completely. Heat preserves over low heat until melted.
Spread over pie; cool. Garnish with whipped cream, if desired.