- 1 9-ounce ready crust, plus 2 extra servings graham cracker pie crust
- 1 large egg yolk, slightly beaten
- 1 30-oz. can cherry pie filling, about 3 1/2 cups
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/3 cup all-purpose flour
- 1/3 cup quick-cooking oats
- 2 tablespoons sugar
- 2 tablespoons packed light brown sugar
- 3 tablespoons butter, melted
- Preheat oven to 375 degrees.
- Brush bottom and sides of crust evenly with egg yolk.
- Bake on baking sheet 5 minutes, or until golden-brown.
- Place pie filling in bowl.
- Combine cornstarch and water in small bowl to make smooth paste. Mix into pie filling. Spoon into prepared crust.
- Combine flour, oats, and sugars in medium bowl. Stir in butter.
- Spoon oat mixture over filling.
- Bake on baking sheet about 35 minutes. Cool at least 4 hours on wire rack. Serve at room temperature.
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Rating:
mamakathi23 (1 discussion) on Feb 19, 2005 at 06:46 PM
I thought the recipe to be fantastic, with no problems with your directions/instructions on preparing this recipe. Thanks for sharing. Kathi :)
Rating:
avabiffer (1 discussion) on Feb 10, 2005 at 07:21 PM
Thanks for the recipe - I've wanted a variation on this for some time. Since ready crusts come in a pan, I thought your directions were quite clear. Now I just need to experiment with how to lose all that butter!
Rating:
Hon N Me (2 discussions) on Feb 9, 2005 at 06:40 PM
Bake a pie crust on a baking sheet? This doesn't make sense. You mean to put the crust into a pie pan and then put it on a baking sheet? Please be more careful with your wording, Kathleen 207.
