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Cherry pie filling and graham cracker crust

 
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lk1234




 
 
 
 

Post Tue, Jun 01 2021, 8:43 pm
I want to use up a can of cherry pie filling and 2 graham cracker crusts. Can I pour the pie filling into the crust and top with the second graham cracker crust crushed ?

Any other ideas? Simpler the better
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enneamom




 
 
 
 

Post Tue, Jun 01 2021, 9:24 pm
Don't do it, it comes out way too sweet (as I know from sad experience.) You need a regular unbaked pie crust for cherry filling.
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ra_mom




 
 
 
 

Post Tue, Jun 01 2021, 9:44 pm
Cherry Crumble

4 cups flour
1 1/2 cups sugar
2 tsp baking powder
2 tbsp vanilla sugar or 2 tsp vanilla extract
1 cup oil
2 eggs
2 cans pie filling

Combine all ingredients to form a crumbly dough. Spread half of the mixture on the bottom of a 9x13 pan or divided between 2 9" round pans.
Spread filling over the crumbs.
Cover with remaining crumbs.
Bake for 1 hour - 1 and 30 minutes.
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wtvr




 
 
 
 

Post Tue, Jun 01 2021, 9:52 pm
My mother does it all the time, but not with the topping. Just graham cracker crust and pie filling.
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ra_mom




 
 
 
 

Post Tue, Jun 01 2021, 9:54 pm
For the pie crust, fill with set chocolate pudding (2 packs- not instant), top with whipped cream, and chill.
https://allergyawesomeness.com.....ding/
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Ambassador Girl




 
 
 
 

Post Tue, Jun 01 2021, 11:15 pm
ra_mom wrote:
Cherry Crumble

4 cups flour
1 1/2 cups sugar
2 tsp baking powder
2 tbsp vanilla sugar or 2 tsp vanilla extract
1 cup oil
2 eggs
2 cans pie filling

Combine all ingredients to form a crumbly dough. Spread half of the mixture on the bottom of a 9x13 pan or divided between 2 9" round pans.
Spread filling over the crumbs.
Cover with remaining crumbs.
Bake for 1 hour - 1 and 30 minutes.


I'll vouch for this! I've made it and it's really good. Especially refrigerated in the summer!
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ice coffee




 
 
 
 

Post Tue, Jun 01 2021, 11:19 pm
Whip a Rich’s whip with 1 packet instant vanilla pudding. Spread in crust, top with the cherries. Refrigerate. Freezes well also.
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enneamom




 
 
 
 

Post Tue, Jun 01 2021, 11:28 pm
I like to do a pumpkin pie with the graham cracker crust. For the cherry filling, I make a basic white cake batter and put the filling on top before placing in the oven.
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etky




 
 
 
 

Post Wed, Jun 02 2021, 1:36 am
Ambassador Girl wrote:
I'll vouch for this! I've made it and it's really good. Especially refrigerated in the summer!


Me too.
It's one of my go-to desserts.
It's also great warm in the winter.
Takes less than 5 minutes to make.
I make half the recipe with one can of pie filling (blueberry is really good too) in an 8 in. square pyrex.
I also reduce the sugar otherwise it's way too sweet for our taste.
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tulips12




 
 
 
 

Post Wed, Jun 02 2021, 5:31 am
I make cheese cake. Pour half a can of cherry pie filling into my two crusts and pour cheese mixture on top and bake.
1 lb farmer cheese
1 container whipped cream cheese
2 eggs
3/4 cup sugar
1 tablespoon vanilla sugar
1/2 cup milk
Mix together. I use a hand blender for faster and smoother results.
Bake on 350 for 45 minutes
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