mall bowl combine 1 cup pie filling and 1/4 cup powdered
et a smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn a
Mix sugar, flour and milk together.
Grease rectangular pan with stick of butter.
Pour in sugar, flour and milk mixture.
Add blackberry pie filling.
Cook at 325\u00b0 for 30 minutes.
Beat eggs, add oil and sugar.
Add rest of ingredients.
Bake in greased and floured tube pan at 350\u00b0 for one hour or until done.
Cool.
Frost with cream cheese frosting.
Drizzle blackberry pie filling over the top.
For The Pie Crust: Before making the pie crust, put mixing bowl, utensils
ATER and let it set for a few minutes to bloom
Melt 1/2 stick margarine in baking dish (1 1/2-quart dish). Combine all other ingredients.
Pour a line of batter lengthwise down the middle of the dish, the margarine will float to the sides.
Pour a line of blackberry pie filling down the middle of batter; batter will bake around filling.
Bake at 350\u00b0 for 45 to 55 minutes.
Grease 13x9 baking dish.
Add 1/2 cup sugar to pie filling.
Pour into baking dish.
Mix flour, sugar, baking powder and salt together in medium bowl.
Break eggs in to bowl of dry ingredients and mix with hands until mixture becomes crumbly.
Sprinkle over pie filling.
Pour melted butter evenly over top (do not spread with utensil).
Sprinkle cinnamon over the top.
Bake at 350\u00b0F for about 45 minutes, or until center is set.
Melt butter in a 9 x 9 x 2-inch baking dish.
Mix the rest of the ingredients together except the pie filling.
Pour over the melted butter.
Do not stir.
Spoon the pie filling onto mixture. Do not stir.
Bake at 325\u00b0 for 50 minutes.
Serve warm.
Combine crumbs, melted butter and 1 cup sugar.
Press in bottom of 9 x 13-inch pan.
Beat eggs and cream cheese and 1/2 cup sugar together until smooth.
Add vanilla; spread over crust.
Bake at 250\u00b0 for 25 minutes.
Cool, spread pie filling lightly over top with fork, until evenly covered.
Store in refrigerator.
Melt 2 sticks margarine.
Set aside.
In a 9 x 13-inch lightly greased pan, pour large can of crushed pineapple (plus juice). Next, spread a can of cherry, apple or blackberry pie filling over pineapple.
Then sprinkle a box of yellow cake mix (dry) over this.
Pour melted margarine over the cake mix.
Top with 2 or more cups of chopped pecans.
Bake at 350\u00b0 for 35 minutes. Delicious served warm!
Melt butter in a 9 x 9 x 2-inch baking dish.
Mix sugar, flour, baking powder, salt and milk together.
Pour over melted butter. Do not stir.
Pour pie filling onto mixture.
Do not stir.
Bake at 325\u00b0 for 50 minutes.
Serve warm.
sing fresh fruit, jam or pie filling, hold it aside.
If
In a large bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.
To prepare cobbler:Pour butter into an 11-in. x 7-in. baking dish. Top with pie filling. In a bowl, combine 2 cups cobbler mix and water. Drop by rounded tablespoonfuls over pie filling; spread gently. Bake at 350\u00b0 for 35-40 minutes or until topping is golden brown. Serve warm.
Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Beat together oil, eggs and vanilla.
Sift dry ingredients together and add to egg mixture.
Stir in cherry pie filling and nuts by hand.
Pour into 2 greased and floured loaf pans.
Bake at 350\u00b0 for 50 minutes to 1 hour.
Melt butter or margarine in 9 x 9 baking dish.
Mix sugar, flour, salt, and baking powder.
Add milk and mix well.
Pour batter into melted butter-- do not stir.
Pour pie filling into batter (I drop it by spoonful and put several spoons in the middle and then divide the rest into the corners and sides-- do not stir).
Bake@ 350\u00b0 for 50 minutes to 1 hour or until golden brown.
Heat oven to 375 degrees. Melt margarine in baking dish. Stir together flour, sugar and milk. Pour mixture in melted margarine. Put pie filling in middle of mixture. Bake 35-40 minutes or until golden brown.
Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
Measure sugar and cornstarch into saucepan; mix well.
Add pineapple with its juice; mix well so no lumps form.
Stir in pie filling and food color.
Use a wooden spoon; stir gently to avoid mashing the cherries.
Cook over medium heat until mixture comes to a boil and is well thickened, about 5 to 8 minutes.
Remove from heat; stir in dry gelatin.
Let cool.
Combine all ingredients except vanilla and cook over medium heat, stirring constantly until mixture thickens.
Remove from heat and stir in vanilla.
Immediately spoon into pie shell and spread the meringue on hot pie filling.
Spread meringue to edge of pastry.
Bake at 325\u00b0 for 10 to 15 minutes or until golden brown.
To prevent meringue shrinkage, move to draft free place. Do not refrigerate.