|Shannon and the DOI CUPCA Group|
When making a cream pie, never use non-cook pie filling.
Always use a Pyrex glass pie plate it browns up the crust.
Avoid using canned "pie fillings", instead of cherries in a thick syrup use cherries packed in water.
Libby's brand pumpkin filling is the best.
For thickening apples use cornstarch, for everything else use tapioca.
Use wax paper over cream pies to store in the refrigerator.
Danish Dessert can be used as a glaze.