65 cherry pie filling with cornstarch Recipes

refrigerated pie crusts, white sugar, cornstarch, ground cinnamon, cherry pie filling, frozen blueberries, egg white, water, sugar

refrigerated pie crusts, sugar, cornstarch, reduced-fat cream cheese, softened (neufchatel), egg, almond extract, cherry pie filling, egg white , in a small bowl, sliced almonds

active dry yeast, warm water (110o to 115o), warm 2% milk (110o to 115o), sugar, butter, softened, salt, eggs, king arthur unbleached all-purpose flour, cherry pie filling, sugar, cornstarch, cold water, cream cheese, softened, sugar, egg yolk, melted butter

graham cracker crumbs, real maple syrup, firm silken tofu, nondairy cream cheese, lemon zest, lemons, juiced, sugar, cornstarch, soy milk, cherry pie filling

graham cracker crumbs, walnuts, finely chopped, butter, melted, sugar, cream cheese, sugar, eggs, sour cream, cornstarch, lemon juice, vanilla extract, cherry pie filling, grated lemon peel, lemon juice

sour cherries, pitted, white sugar, cornstarch, butter, almond extract

tart cherries, pitted (fresh or frozen, thawed ), liquid (juice or water), sugar (sweeten to taste), cornstarch, almond extract

chopped fresh or frozen rhubarb, lemon juice, sugar, cornstarch, cherry pie filling, king arthur unbleached all-purpose flour, sugar, baking powder, baking soda, salt, cold butter, cubed, buttermilk, eggs, lightly beaten, vanilla extract, sugar, king arthur unbleached all-purpose flour, cold butter, cubed

reduced fat graham cracker crust, fat-free sweetened condensed milk, neufchatel cheese, softened at room temperature, cornstarch, eggs, egg beaters egg substitute, vanilla, light cherry pie filling

pastry for double-crust pie (9 inches), cherry pie filling, fresh or frozen cranberries, thawed, sugar, chopped walnuts, cornstarch, vanilla extract, ground cinnamon, ground allspice, butter, milk, coarse sugar

graham cracker crumbs, sugar, reduced-calorie stick margarine, melted, sugar, all-purpose flour, cornstarch, vanilla extract, less-fat cream cheese (neufchatel), tub fat-free cream cheese, eggs, fat-free milk, fat-free sour cream, egg whites, sugar, light cherry pie filling

rolled oats, brown sugar, king arthur unbleached all-purpose flour, salt, cold butter, cubed, diced rhubarb, sugar, cornstarch, water, almond extract, cherry pie filling, chopped walnuts

cherry pie filling, cinnamon, sugar, cornstarch, salt, corn syrup, butter, lemon juice, almond extract

rhubarb, lemon juice, sugar, cornstarch, cherry pie filling, all-purpose flour, sugar, baking powder, baking soda, salt, butter, eggs, slightly beaten, vanilla extract, sugar, all-purpose flour, butter

fresh or frozen rhubarb, lemon juice, sugar, cornstarch, cherry pie filling, flour, sugar, baking powder, baking soda, salt, butter, buttermilk, eggs slightly beaten, vanilla, sugar, flour, butter, if using frozen rhubarb thaw .

egg yolks, sugar, cornstarch, almond extract, fresh basil, finely chopped, half-and-half cream, refrigerated biscuits, regular (20 in total ), cherry pie filling, macadamia nuts, chopped and toasted, cool whip lite

cherry pie filling, crushed pineapple, undrained, sugar, cornstarch, raspberry gelatin, firm bananas, sliced, chopped pecans, toasted, pastry shells (9 inches), baked

pastry, sugar, corn starch, salt, sour cherries, dried cherries, almond extract, prepare pastry ., prepare filling : in 3-quart saucepan combine 1/2 cup sugar, the cornstarch, and salt. drain liquid from canned cherries into the saucepan; set cherries aside. stir cherry liquid into sugar mixture until no lumps remain. heat mixture to boiling over medium heat, stirring frequently; continue cooking 1 minute until mixture is clear. stir in reserved cherries, the dried cherries, almond extract, and food coloring, if desired; set aside., heat oven to 400 degrees f. between 2 sheets of floured waxed paper, roll out 1 ball of pastry into an 11-inch round. remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. remove remaining sheet of waxed paper. spoon cherry filling into pastry-lined plate., between sheets of floured waxed paper , roll out remaining pastry to a 9-1/2- by 7-1/2-inch rectangle. remove top sheet of paper from pastry. with fluted pastry wheel or knife, trim long edges to make them even, then cut rectangle lengthwise into fourteen 1/2-inch wide strips., make lattice crust , place 1 strip in center of pie and another at right angle to first strip. place 2 strips, 1 on each side of first strip, about 1/4-inch apart. place 2 more strips, 1 on each side of second strip. continue in this fashion, 2 strips at a time, moving toward edge of pie, until all strips have been used. trim off all strips extending more than 1 inch past rim of pie plate. lift edge of bottom crust over ends of strips. pinch together and flute edge. sprinkle remaining 1 tsp of sugar onto pastry strips. place pie on rimmed baking sheet., bake pie 35 to 40 minutes or until pastry is golden brown and the filling bubbles. cool pie on wire rack 15 to 20 minutes before cutting.