| 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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