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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 9 |
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Meet the Cook: I used my favorite cherry pie recipe to create this one after my fiance - who's now my husband - asked me to make a treat for his rugby team's meeting. Since I didn't have time to roll out a crust, I just used a simple crisp crust. -Melissa Radulovich, Byers, Colorado Ingredients:
2 cans (14-1/2 ounces each) pitted tart cherries |
1 cup sugar |
1/4 cup quick-cooking tapioca |
1 teaspoon almond extract |
1/8 teaspoon salt |
4 to 5 drops red food coloring, optional |
crust: |
1 cup king arthur unbleached all-purpose flour |
1/3 cup sugar |
1/4 teaspoon salt |
1/8 teaspoon baking powder |
6 tablespoons butter, melted |
topping: |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
1/2 cup chopped pecans |
1/3 cup quick-cooking oats |
6 tablespoons cold butter, cubed |
Directions:
1. Drain cherries, reserving 3/4 cup juice. In a large bowl, combine the cherries, sugar, tapioca, extract, salt, food coloring if desired and reserved juice; set aside for 15 minutes, stirring occasionally.
2. In a small bowl, combine the crust ingredients. Press onto the bottom and 1 in. up the sides of a greased 9-in. square baking dish; set aside.
3. For topping, in another small bowl, combine the flour, brown sugar, pecans and oats Cut in butter until mixture resembles coarse crumbs. Stir cherry mixture the; pour into crust. Sprinkle with topping.
4. Bake at 400° for 10 minutes. Reduce heat to 375°; bake 30-35 minutes longer or filling is bubbly and topping is golden brown. Yield: 9 servings.
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