Double Cherry Pie
Tart cherries add a pleasant tang to canned cherry pie filling piled in a chocolate-oat crust.
Prep Time:
45 mins
Total Time:
1 hr 30 mins
Servings:
10 servings
Ingredients
-
1/2 cup miniature semisweet chocolate pieces
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5 tablespoons margarine or butter
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3/4 cup quick-cooking or regular rolled oats
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3/4 cup all-purpose flour
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1/4 cup packed brown sugar
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1 20-ounce can reduced-calorie cherry pie filling
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1 16-ounce can pitted tart red cherries (water-pack), drained
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1/4 teaspoon almond extract
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1/2 cup all-purpose flour
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2 tablespoons packed brown sugar
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2 tablespoons quick-cooking or regular rolled oats
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3 tablespoons margarine or butter, softened
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1/4 cup miniature semisweet chocolate pieces
Directions
1.
Grease a 10-inch pie plate; set aside. For crust, in a medium saucepan melt the chocolate pieces and margarine or butter. Remove from heat; stir in oats, flour, and brown sugar. Press onto bottom and sides of prepared pie plate to form a firm, even crust. Bake in a 350 degree F. oven for 10 minutes.
2.
Meanwhile, for filling, in a medium mixing bowl combine pie filling, cherries, and almond extract. Pour into the baked crust.
3.
For topping, in a small mixing bowl stir together the flour, brown sugar, and oats. Cut in the margarine or butter until mixture resembles coarse crumbs. Stir in the chocolate pieces. Sprinkle over filling. Bake in a 350 degree F. oven for 35 minutes. Cool on a wire rack. Makes 10 servings.
Nutrition information
Calories 296, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 25 mg, Sodium 99 mg, Carbohydrate 43 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 12%, Vitamin C 4%, Calcium 1%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
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Cherry Cobbler
Dollops of sweet biscuit dough turn golden brown as this fruit dessert bakes. For variety, replace the cherries with blueberries, peaches, or apples.
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