| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pies &, Pastry | 10 | Servings | ||
INGREDIENTS
| 1/2 | c | Miniature Semisweet Chocolate Pieces |
| 5 | tb | Margarine or Butter |
| 1/4 | c | Quick-Cooking Oats or Regular Rolled Oats |
| 1/4 | c | All-Purpose Flour |
| 1/4 | c | Packed Brown Sugar |
| 1 | cn | (16 Ounce) Cherry Pie Filling |
| 1 | cn | (16 Oz) Pitted Tart Red Cherries (water-packed); Drained |
| 1/4 | ts | Almond Extract |
| 1/2 | c | All-Purpose Flour |
| 2 | tb | Quick-Cooking or Regular Rolled Oats |
| 3 | tb | Margarine or Butter; Softened |
| 1/4 | c | Miniature Semisweet Chocolate Pieces |
INSTRUCTIONS
Grease a 10-inch pie plate; set aside. For crust, in a medium saucepan melt the 1/2 cup chocolate pieces and 5 tablespoons margarine or butter. Remove from heat; stir in the 3/4 cup oats, 3/4 cup flour and 1/4 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 1/2 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 1/4 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@shentel.net> on Feb 22, 1998
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