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Ingredients Jump to Instructions ↓

  1. Double Cherry Pie

  2. 1/2 cup miniature semisweet chocolate pieces

  3. 5 tablespoons margarine or butter

  4. 1/4 cup quick-cooking oats or regular rolled oats

  5. 1/4 cup all-purpose flour

  6. 1/4 cup packed brown sugar

  7. 16 oz can cherry pie filling

  8. 16 oz can pitted tart red cherries (water-packed), drained

  9. 1/4 teaspoon almond extract

  10. 1/2 cup all-purpose flour

  11. 2 tablespoons quick-cooking or regular rolled oats

  12. 3 tablespoons margarine or butter, softened

  13. 1/4 cup miniature semisweet chocolate pieces

  14. Grease a 10-inch pie plate; set aside. For crust, in a medium

  15. 1/2 cup chocolate pieces and 5 tablespoons

  16. margarine or butter. Remove from heat; stir in the 3/4 cup oats,

  17. 3/4 cup flour and 1/4 cup brown sugar. Press onto bottom and sides

  18. of prepared pie plate to form a firm, even crust. Bake in a 350

  19. degree oven for 10 minutes.

  20. Meanwhile, for filling, in a medium mixing bowl combine pie filling,

  21. cherries and almond extract. Pour into the baked crust. For topping,

  22. 1/2 cup flour,

  23. 2 tablespoons

  24. 2 tablespoons oats. Cut in the

  25. 3 tablespoons

  26. margarine or butter till mixture resembles coarse crumbs. Stir in

  27. 1/4 cup chocolate pieces. Sprinkle over filling. Bake in

  28. degree oven for 35 minutes. Cool on a wire rack.

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