Pie Recipes

Cherry Nut Crisp

Yield: 9 servings

Ingredients

Filling

• 2 (14 1/2 ounce) cans pitted tart cherries
• 1 cup granulated sugar
• 1/4 cup quick-cooking tapioca
• 1 teaspoon almond extract
• 4 to 5 drops red food coloring (optional)

Crust

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1/8 teaspoon baking powder
• 6 tablespoons butter, melted

Topping

• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans
• 1/3 cup quick-cooking oats
• 6 tablespoons cold butter

Instructions

1. Drain cherries, reserving 3/4 cup juice (discard remaining juice or save for another use).
2. In a bowl, combine cherries, sugar, tapioca, extract, salt, food coloring if desired and remaining juice; set aside for 15 minutes, stirring occasionally.
3. Meanwhile, combine crust ingredients. Press onto the bottom and 1 inch up the sides of a greased 9-inch square baking dish; set aside.
4. In another bowl, combine first 4 topping ingredients; cut in butter until mixture resembled coarse crumbs.
5. Stir cherry mixture; pour into crust Sprinkle with topping.
6. Bake at 400 degrees F for 10 minutes.
7. Reduce heat to 375 degrees F; bake 30-35 minutes longer or until filling is bubbly and topping is golden.

Attribution

Posted by kdipaolo at Recipe Goldmine 6/22/01 6:53:38 am.