Double cherry pie

Yield: 10 Servings

Measure 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

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

Similar recipes