12 classic pie filling Recipes

yellow cake mix, angel flake coconut, divided, cold milk, jell-o vanilla flavor instant pudding & pie filling, powdered sugar, tub cool whip whipped topping, thawed

layer size) yellow cake mix, angel flake coconut, divided, cold milk, jell-o vanilla flavor instant pudding & pie filling, powdered sugar, tub (8 oz.) cool whip whipped topping, thawed

sliced, peeled, cored apples , treated to prevent browning* and drained, water, granulated sugar, cooking starch used for preserving, such as clearjel, ground cinnamon, ground nutmeg, apple juice, cold water, lemon juice, ball or kerr pint (16 oz) jars with lids and bands

cherry pie filling, yellow cake mix (or classic yellow), butter (melted )

duncan hines moist deluxe devil s food cake mix (or the classic yellow cake mix), margarine or 1/4 cup butter, melted, cream cheese, softened, eggs, sugar, vanilla extract, sour cream, sugar, cherry pie filling (or whatever is your fave flavor)

graham cracker crumbs, sugar, melted butter, cottage cheese, sour cream, softened cream cheese, eggs, lightly beaten, sugar, flour, vanilla, cherry pie filling , optional or fresh sliced fresh strawberries or blueberries to serve with cake

store-bought un-iced large chocolate cupcakes or jumbo muffins, cherry pie filling, peppermint extract, white icing, green fruit roll strip, red cinnamon candies, green sanding sugar, pastry bag fitted with medium star tip, aluminum foil, saucer

condensed cream of chicken soup (your choice try the classic cream of mushroom soup, cream of chicken or cream of celery soup), milk (my favorite is the cream) or 3/4 cup cream (my favorite is the cream), pepper (to taste), green beans or 2 (14 1/2 oz) cans cut , drained, canned fried onions, ground meat try ground turkey , etc or 1 -1 1/2 lb sausage, filling etc or 1 -1 1/2 lb ground beef, etc, mashed potatoes

nonstick vegetable oil cooking spray, classic yellow cake mix, malibu rum, vegetable oil, vanilla flavor instant pudding and pie filling mix, mix, eggs, golden brown sugar, water, butter, malibu rum

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt