baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Preheat oven to 350 degrees F (175 degrees C).
Stir together the egg, white sugar, flour, salt and rhubarb in a mixing bowl.
Place one of the pie shells in the bottom of a 9 inch pie plate. Pour pie filling into shell; dot with butter. Put top crust over filling and cut slits into crust.
Bake in preheated oven for 30 to 45 minutes; or cook 7 minutes in a microwave and then about 10 minutes in the oven.
0 minutes.
FILLING.
Combine all the filling ingredients, in a
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 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.
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.
>Roll out the Perfect Pie Dough on a well-floured
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.
hile preparing the pot pie filling recipe. When the pot pie filling is ready, arrange
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.
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.
ase.
Spoon pie filling over top.
Gently spread pie filling to make
Grease bottom of 9 x 13-inch pan.
Cover bottom with pie filling.
Take cake mix and add butter.
Crumble mixture.
Spread this mixture over top of pie filling.
Cover with sliced almonds. Bake at 350\u00b0 for 30 minutes.
then dollup tablespoonfuls of the pie filling all over top of the
It will help keep the pie from 'weeping'.).
Add salt