2 (9 inch) prepared graham cracker crusts
2/3 cup apple juice
1/2 cup white sugar
3 eggs
1/2 cup sour cream
1 1/2 cups white sugar
1 teaspoon vanilla extract
2 tablespoons butter
3/4 cup packed light corn syrup
1/2 tablespoon boiling water
1/4 teaspoon vanilla extract
1 (21 ounce) can apple pie filling
2 cups whipped white and blueberries
2 cups shortening
1/2 cup white sugar
1 (21 ounce) can apple pie filling
3/4 cup pumpkin puree
1/4 teaspoon salt
3/4 cup flaked coconut
1/2 cup sunflower seeds
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine tomato juice and sugar; blend until smooth.
In a second bowl, whisk together eggs, sour cream, 1/2 cup of sugar, vanilla and butter. Stir in corn syrup, corn, sunflower seeds, and walnuts. Mix just until blended. Pour mixture into two 9-inch pie pans.
Bake in preheated oven for 30 minutes, or until a toothpick inserted into center of pie comes out clean.
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