For the pastry, sift flour and
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.
Cream cheese should be close to room temperature.
Blend milk, lemon juice and vanilla with cream cheese and pour into pie crust. Chill about 2 hours.
Then pour cherry pie filling on top.
Chill one more hour.
Keep refrigerated.
large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch
Prepare bottom pie shell. Sprinkle almonds and lemon rind over bottom crust.
FILLING:
Combine cherry pie filling with lemon juice and almond extract; spoon into pie shell.
Cover with top crust; seal and flute edge. Cut steam vents on top. Place on baking sheet.
Bake at 435F for 15 minutes. Reduce heat to 350F and bake for 25 minutes or until bubbling and browned.
HINT: For a glazed crust, mix 1 egg and 1 tablespoons milk. Brush over top crust before baking.
ooth; let cool, whisking occasionally for about 10 minutes, or until
Start oven at 425\u00b0.
Spread 1/2 cherry pie filling over the bottom of crust; save remaining filling.
Bake for 15 minutes until pastry is golden brown.
Beat cream cheese and sugar until smooth.
Add eggs and vanilla and beat.
Pour cheese mixture over hot cherry pie filling.
Reduce heat to 350\u00b0.
Continue baking 25 to 30 minutes.
Before serving, spoon sour cream around rim and spoon the rest of the cherry filling in the center.
Meanwhile, prepare pie crust squares and cherry pie filling.
Roll pie crust to
With an electric mixer, whip cream cheese and powdered sugar until creamy. Fold in Cool Whip and mix until combined. Pour into pie shell. Cover with cherry pie filling. Let refrigerate for 1 hour before serving.
Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.
Prepare pie crust for a 2-crust pie, using a 9-inch pie pan. Packaged pie crust may be used.
Preheat oven to 425\u00b0.
In a large bowl, combine cranberries, sugar, cornstarch and almond extract, if desired, and mix well.
Add the cherry pie filling and mix lightly.
Spoon into pie crust lined pan.
Decorate the top crust as desired and place on pie.
Seal the edge.
Bake at 425\u00b0 for 35 to 45 minutes or until crust is golden brown and filling is bubbly.
Line a 9\" pie plate with 1st unbaked pie crust, bottom side floured.
Combine cherry pie filling and pitted cherries in a bowl, then add in the almond extract and cinnamon. Add more or less of each to your own taste. Pour into pie crust. Make designs in 2nd pie crust before covering the filled crust. Crimp edges tightly. Cover crust edges lightly with tinfoil. Place pie plate on top of a cookie sheet to catch drips. Bake at 400 degrees for 40 minutes, or until pie has browned. Let cool before serving to allow filling to set.
br>Bake the pie crust in the preheated oven for 10 minutes
Stir together pie filling, cherries, and 2 TBS
Mix sliced rhubarb, cherry pie filling, sugar and tapioca. Let stand 15 minutes.
Line a 9-inch pie plate with pastry.
Fill with rhubarb filling.
Lattice top of pie.
Bake at 400\u00b0 for 40 to 45 minutes.
Dissolve jello with 1 cup boiling water.
When cool, add cherry pie filling and let set in refrigerator for about 2 hours.
Preheat oven to 375.
Pour half of the can of cherry pie filling into the pie shell, sprinkle with almond extract, and add the rest of the pie filling.
The almond extract really brings out the flavor of the cherries for a\"just picked\" taste.
Bake for 20-25 minutes.
While pie is baking, beat eggs and stir in sugar, lemon juice, vanilla extract and coconut.
Remove pie from oven and pour or spoon egg-coconut mixture over the top of the pie.
Return pie to oven and bake an additional 25-30 minutes or until brown.
Combine cherry pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon together.
Let stand for 15 to 20 minutes. Pour into bottom crust.
Cut 2nd pie crust into strips and crisscross (weave) strips on top of pie filling; brush with milk. Bake at 400\u00b0 for 35 to 45 minutes, until crust is golden brown.
If edge of pie begins to brown too much, cover with aluminum foil to prevent overbrowning.
Beat egg whites until stiff.
Beat in sugar and baking powder. Beat in vanilla.
Fold in Ritz crackers and pecans.
Spread in buttered 10-inch pie pan and press against sides to form shell. Bake at 325\u00b0 for 20 to 25 minutes, until lightly brown.
When cool, fill with 8 ounces Cool Whip.
Top with cherry pie filling. Refrigerate.
Blend dry ingredients.
Cut in shortening.
Pour half of mixture into greased 7 x 12-inch pan.
Pour cherry pie filling over mixture.
Top with remaining crumbly mixture.
Bake at 350\u00b0 for 20 minutes.