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Results 51 - 60 of 237 for canned lemon pie filling
Fill seven 1 quart jars with ... bath for 25 minutes. To use, pour into a crust and bake as usual. For peach pie, omit cloves and almond extract.
Put in jars; cold pack 15 minutes.
In large saucepan, blend first ... bubbly, stirring. Add lemon juice and food coloring. Pack ... inch head space. Fill jars with hot syrup, leaving ... When using in pie, put in unbaked pie ... degrees for 50 minutes.
In large saucepan blend sugar, ... to thicken. Add lemon juice and food coloring. Remove from heat. Fill jars to the neck with ... minutes. Makes seven quarts.
Mix dry ingredients. Pour into water. Slowly bring to a boil. Pour over apples. Put in jars. Pressure at 5 pounds pressure 3 minutes or ...
Put cupcake liners in muffin ... all ingredients, except pie filling, until sooth. Fill cups 3/4 full. Bake at ... with cherry or lemon pie filling.
In a large saucepan, blend ... from heat; add lemon juice. Pack prepared apples into ... inch head space. Fill with hot syrup, leaving 1/2 ... makes 3 1/2 quarts.
Cook first 5 ingredients until thick and bubbly. Place cold apples in clean jars. Pour hot syrup over apples, leaving 1/4 inch head space. ...
Heat oven to 425 degrees. For filling, drain cherries, saving 1/4 ... reserved cherry liquid, lemon juice, and almond extract. Stir ... Pour into unbaked pie shell. Bake for 15 minutes. ... room temperature before serving.
60. FRUIT CRISP
Pour fruit filling into 9"x13" pan or into 2 (9") square pans. Sprinkle lemon juice on top. Mix together ... Serve warm with vanilla ice cream.
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