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 Thursday, July 29, 2010

RFS Recipes

RFS Recipes  Desserts
RFS Recipes
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CHERRY CRISP PIE

CHERRY CRISP PIE
Makes 8 to 10 servings.
 
  • ¼ cup (1/2 stick) butter or margarine
  • ¾ cup quick-cooking or old-fashioned oats, uncooked
  • ½ cup all-purpose flour
  • ½ cup firmly packed light brown sugar
  • ½ cup chopped pecans, if desired
  • ½ teaspoon ground cinnamon
  • 2 (21-ounce) cans cherry pie filling
  • 1 (9-ounce) prepared graham cracker crust (10-inch)
  1. Melt butter in medium saucepan. Remove from heat and stir in oats, flour, brown sugar, pecans, if desired, and cinnamon. Spoon pie filling into crust. Sprinkle oats mixture over top. Place pie on a baking sheet.
  2. Bake in a preheated 375-degree oven 40 to 45 minutes, or until topping is golden brown. Cool on wire rack, then refrigerate at least 4 hours before serving.

   
        
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