Cherry Pie Filling (1961)

Crust:
1 C. flour
1/2 C. butter
2 T. sugar
dash of salt

Filling:
1 package vanilla pudding, prepared
1 can cherry pie filling

Prepare crust and bake until brown. Fill crust with vanilla pudding and put the cherry pie filling on top. Place in refrigerator and allow to cool through.

From the kitchen of Marlene Lake and Ella Meyer

This entry was posted in Pies. Bookmark the permalink.

2 Responses to Cherry Pie Filling (1961)

  1. Beth Kilen says:

    Did you leave out the water in the pie crust?

    I’m enjoying you recipes!!

  2. Beth Kilen says:

    Now I left out something. I left out the ‘r’ in ‘your’ in the above post. :0)

Leave a Reply

Your email address will not be published. Required fields are marked *