Line two 9-inch pie plates with pastry; make high fluted edges.
Combine cherries, juice and water, 1 1/2 cups sugar, tapioca, 1/2 teaspoon salt, almond flavoring, butter or margarine and food coloring.
Divide evenly into the two pie shells.
Take 1 1/2 times the crumb recipe for best results.
Sift first 4 ingredients in bowl.
Cut in butter until crumbly.
Add egg; mix with fork.
Press half of crumb mixture into greased pan. Spoon cherry pie filling over first layer.
Top with remaining crumbs.
Serve warm topped with whipped cream, cold milk or ice cream.
Make cream cheese mixture (softened) to which sugar has been added.
Spread over the cooled crumb layer.
The second layer is a whipped envelope of whip mix.
For the last layer, spoon ready mixed cherry pie filling over all.
Allow to set several hours or overnight.
Beat the cream cheese (11 ounce) until light and fluffy.
Blend in 1/2 cup sugar and vanilla.
Add in the egg whites.
Spoon it into pie shell.
Bake at 350\u00b0 for 25 minutes or until the filling is settled.
Drain cherries (reserve 1/2 cup of the juice). Combine the juice and food coloring, 1/4 cup sugar, cornstarch in a saucepan.
Cook over medium heat until its thick (let it cool). Arrange cherries over cheese filling.
Spoon over the cherries. Chill until its time to serve.
Preheat ovet to 350.
Pour pie filling into 1 pie crust.
Take 1/2 of 2nd crust & crumble it into pie filling.
Bake at 350 for 7 minute.
Remove and top with marshmallows.
Bake at 350 for 5 min or until mm brown on top.
Enjoy.
Wash berries.
Reserve 1/2 cup whole berries for garnishing and crush the remainder; add sugar and let stand 1/2 hour.
Soften gelatin in cold water for five minutes, then dissolve in boiling water.
Combine with crushed berries, lemon juice and salt.
Cool; when it begins to thicken, fold in whipped cream and egg whites.
Fill the crust and chill.
Garnish with whipped cream and whole berries.
Soften gelatin in water for 5 minutes.
Beat egg yolks, add milk sugar and salt; cook over low heat, stirring constantly.
When mixture coats the spoon, stir in softened gelatin.
Cool.
Beat egg whites, add rum and fold into cooled custard.
Pour into crumb pie crust, cover with whipped cream and sprinkle with grated chocolate.
Preheat oven to 350\u00b0.
Combine cream cheese, sugar, almond flavoring, salt and eggs in mixer bowl or blender container.
Beat or process until smooth and well blended.
Stop mixer frequently to scrape bowl with rubber spatula.
Pour into crumb pie shell; smooth top.
Bake in a preheated oven for 30 minutes.
Cool on a wire rack.
In a small bowl, combine cornstarch and water until smooth. Stir in pie filling. Pour into crust.
For topping, combine flour, oats and sugars in another small bowl; cut in the butter until crumbly. Sprinkle over filling. Bake at 375\u00b0 for 35-40 minutes or until filling is bubbly and topping is browned. Cool on a wire rack; refrigerate until chilled. Yield: 6-8 servings.
In large bowl, beat cheese until fluffy.
Gradually beat in Eagle Brand milk until smooth.
Stir in lemon juice and vanilla. Pour into prepared crust.
Chill for 3 hours or until set.
Top with desired amount of pie filling before serving.
Refrigerate leftovers.
nd refrigerate for at least 1 hour.
While the pie crust
Pie:.
In a medium saucepan
Saute the onion and garlic for 2-3 mins, until the
heet under pie pan.
Prepare pastry for single-crust pie.
Place
Mix flour, brown sugar, oats and margarine with fork (save the desired amount for top of pie).
Press into 9-inch pie plate on sides and bottom.
Add cherry pie filling.
Sprinkle with reserved oatmeal mix.
Bake at 350\u00b0 for 45 minutes.
ven to 400 degrees.
For the filling: In a bowl
Mix cherries, juice from can plus enough water to make 1 cup, and rest of filling ingredients. In saucepan, cook until mixture boils, becomes thick, and is clear-looking. Pour into unbaked pie shell.
Prepare pastry for 2 crust pie shell, using your favorite recipe for pie shells.
Roll
Line pie pan with rolled pie crust.
Spread filling evenly in crust.
Place vented or lattice top crust over filling.
Bake at 425\u00b0 for 10 minutes; reduce heat to 350\u00b0 and continue baking for 25 to 35 minutes, until golden brown.
Serves 6 to 8.
reparing the pot pie filling recipe. When the pot pie filling is ready