et a smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn a
For The Pie Crust: Before making the pie crust, put mixing bowl, utensils
ATER and let it set for a few minutes to bloom
For the fruit filling, combine apples, sugar, half
aper and refrigerate for 20 minutes.
FILLING.
Combine all
In bowl, combine pie filling with rhubarb, sugar and cornstarch. Mix well. Pour filling into 9-inch crust. Cover with top crust. Bake at 375\u00b0 for 35 or more minutes or until golden brown.
Preheat oven to 350 degrees. Mix together the pie filling ingredients. Pour filling into unbaked pie crust. Mix together topping ingredients in a quart ziploc bag and mash to make crumble topping. Sprinkle topping over top of pie filling. Bake for 1 hour.
Mix together pie filling, Pour into 1- 10 inch unbaked pie shell.
Mix topping ingredients and put on top of rhubarb.
Bake at 450F for 15 minute.
Then at 350F for 45 to 60 minute.
Or until fruit is tender and filling is set.
Cool.
Mix sugar and cornstarch in medium size saucepan.
Stir in rhubarb, pie filling and allspice.
Bring to boil over medium heat, stirring constantly.
Let boil 1 minute until thickened. Remove from heat.
Cool until lukewarm.
sing fresh fruit, jam or pie filling, hold it aside.
If
Combine rhubarb, pie filling and sugar.
Boil slowly 15 to 20 minutes.
Remove from heat and stir in Jell-O.
Cool.
Spoon into jars.
Put into freezer.
Makes 9 pints.
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.
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.)
Boil or simmer together for 10 minutes.
Take from heat and stir in Jell-O, using a flavor that goes with the pie filling. Stir until dissolved.
Pour into sterilized jars and seal.
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.
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
Mix
sugar
and
flour\ttogether;
add\tsalt.
Beat egg yolks together,
pour into pan with sugar and flour.
Pour in milk, vanilla, butter;
mix chocolate with a little amount of warm water
and dissolve well; add to mixture.
Cook over low heat until
mixture is thick like a pudding.
Use same recipe for coconut
pie.
Use coconut instead of chocolate.
Use egg whites for topping.