Popular in Food

Double Cherry Crunch Pie

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
0 did it
4.5 by 8 people
8,440 views
Rate me!
  • Makes: 8 servings
  • Prep: 35 mins
  • Bake: 20 mins to 25 mins 375°F

Double Cherry Crunch Pie

Ingredients

Directions

  1. Preheat oven to 375 degrees F. Drain cherries, reserving juices; if necessary, add water to equal 1 cup. In a medium saucepan combine sugar and tapioca. Stir in reserved juices and lemon peel. Cook and stir over medium heat until thickened and bubbly. Remove and discard lemon peel. Add drained cherries (you should have about 2 cups). Cook and stir 5 minutes more. Pour filling into baked pastry.
  2. For topping, in a bowl combine coconut, nuts, baking pieces, oats, flour, and brown sugar. Add butter; stir to combine. Sprinkle topping over filling. Bake 20 to 25 minutes or until topping is golden brown. Cool on rack.

From the Test Kitchen

*

Use a vegetable peeler to remove large strips of peel (about 3x1 inch) from a lemon, avoiding the bitter white pith.

Nutrition Facts (Double Cherry Crunch Pie)

    Per serving:
  • 545 kcal cal.,
  • 28 g fat
  • (16 g sat. fat,
  • 4 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 31 mg chol.,
  • 271 mg sodium,
  • 68 g carb.,
  • 4 g fiber,
  • 39 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
0 did it

Comments

close
close
close
close
close

Loading... Please wait...

I Did It!
Share on Facebook
Uh oh! Please pick a jpg at least 600x600px. Done close
Choose Cancel close
Share on Facebook
Done Cancel close
No one has shared their photo yet.
close