| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Cherry Crunch Pie

1 (9-inch) graham cracker pie crust
1 large egg yolk, beaten
1 tablespoon cornstarch
1 tablespoon water
1 (21-ounce) can cherry pie filling
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1/3 cup all-purpose flour
1/3 cup quick cooking oats
3 tablespoons butter, melted

1. Preheat oven to 375*F.
2. Brush the bottom and sides of a graham cracker pie crust with a slightly beaten egg yolk. Place pie pan on a baking sheet in the oven for about 5 minutes, or until light brown. Remove from the oven.
3. In a small bowl, combine cornstarch and water; stirring until smooth. Add cherry pie filling and combine. Spoon into the pie crust.
4. In another bowl, combine sugar, brown sugar, flour, quick cooking oats (uncooked), and melted butter. Mix well and spoon over the cherry filling.
5. Bake for 30 minutes on a baking sheet. Cool.

Makes 8 servings.