Double Cherry Pie

Tart cherries add a pleasant tang to cannedcherry pie filling piled in a crumbly crust made of chocolate, oats, brown sugar, and butter. This perfect pie dessert would be delicious all on its own, or you could serve each slice topped with a scoop of vanilla ice cream. Either way, you're not likely to have much left in the pie plate.

Ingredients

• 1/2 cup miniature semisweet chocolate pieces
• 5 tablespoons margarine or butter
• 3/4 cup quick-cooking or regular rolled oats
• 3/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1 20-ounce can reduced-calorie cherry pie filling
• 1 16-ounce can pitted tart red cherries (water-pack), drained
• 1/4 teaspoon almond extract
• 1/2 cup all-purpose flour
• 2 tablespoons packed brown sugar
• 2 tablespoons quick-cooking or regular rolled oats
• 3 tablespoons margarine or butter, softened
• 1/4 cup miniature semisweet chocolate pieces

Directions

1. Grease a 10-inch pie plate; set aside. For crust, in a medium saucepan melt the chocolate pieces and margarine or butter. Remove from heat; stir in oats, flour, and brown sugar. Press onto bottom and sides of prepared pie plate to form a firm, even crust. Bake in a 350 degree F. oven for 10 minutes.
2. Meanwhile, for filling, in a medium mixing bowl combine pie filling, cherries, and almond extract. Pour into the baked crust.
3. For topping, in a small mixing bowl stir together the flour, brown sugar, and oats. Cut in the margarine or butter until mixture resembles coarse crumbs. Stir in the chocolate pieces. Sprinkle over filling. Bake in a 350 degree F. oven for 35 minutes. Cool on a wire rack. Makes 10 servings.

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