Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.
d pressing berries against side of pot, until berries have completely
Mix pudding as directed on package.
Take 3/4 of whipped cream and mix with all the pudding.
Add coconut, pecans and chocolate chips to the mixture.
Fold mixture into pie crust.
Take remaining Cool Whip and spread on top of pie.
Now, take remaining coconut, pecans and chocolate chips and sprinkle them over the pie.
Place in the refrigerator for about 2 hours and it's ready to eat.
Beat milk lightly and add lemon juice, pecans, coconut and pineapple.
Fold together with all of Cool Whip.
Fill pie crust. Add cherries to top of pie and chill.
Beat whipped topping mix with 1 cup milk and vanilla, using large mixer bowl. Beat on high with electric mixer about 6 minutes or until topping thickens and forms peaks. Add remaining milk, pie filling mix and coconut. Blend on low speed. Beat on high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Toast coconut and sprinkle on top of pie. Chill at least 4 hours before serving.
Line a 9-inch pie plate with half of the pastry; trim the edges of crust.
Combine sugar and salt.
Add blackberries, tossing to coat.
Pour berry mixture into pastry-lined pie plate.
Cut slits in top crust; place on top of filling.
Seal and flute edges.
To prevent overbrowning, cover edge of pie with foil.
Bake in a 375\u00b0 oven for 20 minutes.
Remove foil.
Bake for 25 to 30 minutes longer or until golden.
Cool on rack.
Serve with ice cream, if desired.
Grease 9-inch pie plate with butter, then slice apples and layer in bottom of pie plate.
Mix cinnamon and sugar together and sprinkle over apples.
Stir together butter, brown sugar, flour, salt, water and chopped pecans.
Mixture will be gooey.
Spread over apples with knife dipped in water.
Bake at 350\u00b0 for 1 hour.
Mix Dream Whip according to directions on box in deep bowl. In separate bowl, mix cream cheese and powdered sugar.
Then combine with Dream Whip.
Refrigerate while pie shells cook and cool.
Pack bottoms of pie shells with coarsely chopped pecans. Bake shells at low setting so pecans won't burn.
Pour cream cheese mixture into shell after they have cooled.
Top with blueberry pie filling.
Refrigerate several hours before serving.
Combine eggs, syrup, sugar, flour, salt and vanilla.
Beat until well blended.
Add pecans. Pour into unbaked pie shell.
Top with pecan halves.
Bake at 350\u00b0 at least 45 minutes or middle of pie is firm.
Mix and cook until thick.
Add vanilla.
Pour into baked pie shell.
Beat egg whites and add to top of pie.
Brown meringue in oven or under broiler.
Mix margarine, sugar, flour and egg together.
Pour over top of pie.
Let it set 10 to 15 minutes.
Bake at 350\u00b0 until brown.
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
These recipes call for starting with a baked 9-inch pie shell.
grees F.
Unroll one pie crust onto a lightly
ixture to the saucepan of milk and coconut.
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Mix apple pie filling, sugar, cinnamon, nutmeg, and
lds together and leaves side of bowl clean.
Roll
Roll 2/3 of pie crust to fit an 8-inch or 9-inch pie pan. Arrange apple slices in crust and sprinkle tapioca on top of apples, then sprinkle Sweet 'N Low and cinnamon on top.
Roll out remaining pie crust, perforating the top and arrange over apples. Crimp edges securely, moistening with a little water, if necessary. Bake at 400\u00b0 for 30 minutes or until apples are tender.
One sixth of pie is 227 calories.
00 degrees F.
Line pie shell with aluminum foil and
nd set aside.
Prepare pie crusts as directed on package