|by A. Escoffier|
A cookbook from one of the greatest French chefs, "Ma Cuisine" nevertheless deals with dishes for everyday cooking.
1 - 10 of 30 for blueberry crunch pie
Result Page: 1
Cook gently until thick. Remove from stove. Add remainder of a quart of blueberries and 1 tablespoon butter. Cool. One hour before serving, pour into ...
Layer ingredients as listed, sprinkling cake mix over top. Drizzle 1 stick butter (melted) over cake mix. Can add 1 cup chopped pecans-walnuts on top ...
Cover the bottom ... the can of blueberry pie filling. Then sprinkle ... 325°F oven until golden brown and a cake tester inserted in center comes out clean.
Mix flour, brown ... confectioners sugar and rest of white sugar and blend well. Spread over crunch mixture, top with blueberries and chill for 2 hours.
Preheat oven to 350 degrees. Spread pie filling in bottom ... Whip (warm or cold). Can also be made with blueberry, peach, pineapple, or apple pie fillings.
In an 8"x8" ... one can of blueberry pie mix. Mix first ... blueberry pie mix. Bake at 350 degrees for 40 to 45 minutes. Serve with whipped cream or ice cream.
Preheat oven to ... drain. Pour fruit pie filling into an ... desired, serve with ice cream or whipped cream. Cherry, peach, pineapple, apple or blueberry.
Preheat oven to ... strain. Pour fruit pie filling into ungreased ... crumbly. Distribute evenly over fruit in pan. Bake at 350 degrees for 30 to 40 minutes.
Pour pie filling in 9 ... tin. Sprinkle cake mix and nuts over top. Pour melted butter over. Bake at 350 degrees for 40 minutes. Spray pan with Pam first.
Combine the first ... Bake at 350 degrees until brown. Let cool. Whip the sugar, vanilla and cream cheese. Spread on crust. Top with blueberry pie filling.
Result Page: 1
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