Double cherry pie
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Miniature Semisweet Chocolate Pieces |
| 5 | tablespoons | Margarine or Butter |
| ¼ | cup | Quick-Cooking Oats or Regular Rolled Oats |
| ¼ | cup | All-Purpose Flour |
| ¼ | cup | Packed Brown Sugar |
| 1 | can | (16 Ounce) Cherry Pie Filling |
| 1 | can | (16 Oz) Pitted Tart Red Cherries (water-packed); Drained |
| ¼ | teaspoon | Almond Extract |
| ½ | cup | All-Purpose Flour |
| 2 | tablespoons | Quick-Cooking or Regular Rolled Oats |
| 3 | tablespoons | Margarine or Butter; Softened |
| ¼ | cup | Miniature Semisweet Chocolate Pieces |
Directions
Grease a 10-inch pie plate; set aside. For crust, in a medium saucepan melt the ½ cup chocolate pieces and 5 tablespoons margarine or butter. Remove from heat; stir in the ¾ cup oats, ¾ cup flour and ¼ cup brown sugar.
Press onto bottom and sides of prepared pie plate to form a firm, even crust. Bake in a 350 degree oven for 10 minutes.
Meanwhile, for filling, in a medium mixing bowl combine pie filling, cherries and almond extract. Pour into the baked crust.
For topping, in a small mixing bowl stir together the ½ cup flour, 2 tablespoons of brown sugar and 2 tablespoons oats. Cut in the 3 tablespoons margarine or butter till mixture resembles coarse crumbs. Stir in the ¼ cup chocolate pieces. Sprinkle over filling. Bake in 350 degree oven for 35 minutes. Cool on a wire rack.
Posted to recipelu-digest by Donna Tester <tester@...> on Feb 22, 1998