#3213 - Muffin Pies

(by Shirley McNevich)

2 - refrigerated unbaked pie crust doughs (or make your own)
2 cans of your favorite flavor pie filling
1 egg
white sugar for sprinkling
cinnamon sugar for sprinkling (only if using apple pie filling)

Grease all of the cups of a muffin tin. Roll out one of the pie doughs and use a 4" cookie cutter to cut out dough circles. Carefully press one dough circle into the bottom and up the sides of a muffin cup (with a little bit left sticking out of the top). Repeat with all the dough circles and muffin cups. Grease your finger and gently flatten the dough that is left hanging over the top edges of the muffin cups. Fill each dough with pie filling (almost to the top). Roll out the second pie dough and cut out more dough circles. Spray Pam on the top edges of the doughs in the muffin cups. Place a dough circle on top of the pie filling in each muffin cup. Use your fingers to gently press the top dough circles into the edges of the first dough circles. Make sure they are all completely closed or the filling will bake out through the gaps. Use a sharp knife to cut a small hole in the top dough of each pie. In a bowl add the egg--beat. Use a pastry brush to brush the tops of all the pies with the beaten egg. Sprinkle some white sugar over each of the pies (if you're making apple pies, sprinkle with cinnamon sugar instead). Bake at 350 degrees for 20-27 minutes or until the top crust is golden brown. Cool completely. Gently remove each pie (it's tricky!).

#3053 - Pie Filling Coffee Cake

(by Shirley McNevich)

2 cups flour
1 cup white sugar
1 tsp. salt
4 eggs
1 cup canola oil
1 can of your favorite pie filling
Topping: 1/2 cup Domino's dark brown sugar (packed); 1 TBSP butter; 1/2 tsp. cinnamon; 1/2 cup chopped nuts (optional)
Glaze: 1/2 cup Domino's powdered sugar; enough milk to make it runny

In a bowl add eggs--beat. Add white sugar, salt and canola oil--stir. Add flour--stir until mixed. Pour half of the batter into a greased 9 x 13 cake pan. Spoon the pie filling as evenly as possible over the top of the batter. Pour the rest of the batter over the top. Topping: in a bowl add brown sugar, butter, cinnamon and chopped nuts--mix until it makes crumbs. Sprinkle the crumbs evenly over the batter. Bake at 350 degrees for 30 minutes. Cool to room temperature. In a bowl add powdered sugar and 1TBSP milk at a time--stir until mixed. Add more milk if necessary. Drizzle the glaze over the top of the coffee cake.

#2351 - Quick Cobbler

(by Shirley McNevich)

1 stick butter (melted)
1 cup white sugar
1 cup flour
1 cup milk
2 tsp. baking powder
1 can fruit or berry pie filling (any flavor)

In an 8 x 8 square cake pan add melted butter. Add white sugar, flour, baking soda and milk to the melted butter in the pan--stir until it's no longer lumpy. Spoon the pie filling evenly over the top--do NOT stir. Bake at 350 degrees for 35-45 minutes.

#1297 - Cookie Sheet Cheesecake

(by Shirley McNevich)

Crust: 2 cups flour; 2 sticks Parkay margarine (softened); 2 TBSP white sugar
Filling: 1 - 8oz. Cool Whip (thawed); 2 - 8oz. Philadelphia cream cheese (softened); 2 cups Domino's powdered sugar
Topping: 1 can pie filling (cherry, strawberry or blueberry)

In a mixer add Parkay and white sugar--beat. Add flour--beat. Spread dough evenly on a greased cookie sheet. Bake at 350 degrees for about 18 minutes or until golden brown. Cool completely. In a mixer add cream cheese--beat. Add powdered sugar--beat. Add Cool Whip--beat. Spread cream cheese mixture evenly on top of cooled crust. Refrigerate the cookie sheet mixture for 1 hour, then remove from refrigerator and spread pie filling on top. Keep refrigerated.

#1128 - Crushed Pretzel Cake

(by Shirley McNevich)

2 cups crushed thin salted pretzels
1/3 cup white sugar
1/2 cup butter (melted)
2 - 8oz. Philadelphia cream cheese
1/2 cup white sugar
1 or 2 tsp. vanilla
1 cup Breakstone's sour cream
1 - 8oz. Cool Whip (thawed)
1 can pie filling (your choice of flavor)

In a Ziploc bag add pretzels--close the bagtight, then crush the pretzels using your hands on the outside of the bag--crush them to coarse consistency. Dump crushed pretzels into a measuring cup--continue until you have 2 cups crushed pretzels. In a bowl add crushed pretzels, 1/3 cup white sugar and melted butter--mix with a spoon. Press pretzel mixture into the bottom of a greased 9 x 13 cake pan to make the crust--press with the back of a spoon. Bake the crust at 400 degrees for 8 minutes--set aside to cool completely. In a mixer add cream cheese, 1/2 cup white sugar and vanilla--beat until smooth. Add sour cream--beat. Remove bowl from mixer--add thawed Cool Whip--stir with a spoon until mixed. When crust is completely cooled spread the cream cheese mixture on top of the pretzel crust. Refrigerate overnight. The next day (when ready to serve) spread pie filling (your choice of flavor) evenly on top of cream cheese mixture.