"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cherry Crunch Pie Recipe

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This recipe for Cherry Crunch Pie, by , is from Cooking from the Hart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Arene Wagner
Added: Wednesday, September 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pie crust
1 large egg yolk, slightly beaten
1 21 oz. can cherry pie filling
1 tbsp. cornstarch
1 tbsp. water
2 tbsp. granulated sugar
2 tbsp. light brown sugar, firmly packed
1/3 c. flour
1/3 c. quick cooking oats
3 tbsp. butter, melted

Directions:
Directions:
Preheat oven to 375. Brush bottom and sides of crust evenly with yolk; bake on baking sheet until lightly brown, about 5 minutes. Remove from oven.

Place pie filling in bowl. Combine cornstarch and water to make a smooth paste. Mix into cherry pie filling and spoon into prepared crust.

Combine sugar, brown sugar, flour and oats; mix in melted butter. Spoon oat mixture over pie filling. Bake at 375 on a baking sheet for 35 minutes. Cool at least 4 hours on a wire rack. Serve at room temperature.

 

 

 

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