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Double Cherry Crunch Pie

Makes: 8 servings
Prep 35 mins Bake 375°F 20 mins to 25 mins
Double Cherry Crunch Pie
Ingredients
  • 12  ounces  frozen tart cherries, thawed
  • 6  ounces  frozen sweet cherries, thawed
  • 3/4  cup  sugar
  • 3  tablespoons  quick-cooking tapioca
  • 2  3x1-inch  strips lemon peel
  • 1 9  inch  baked pastry shell
  • 1  cup  flaked coconut
  • 1/2  cup  coarsely chopped almonds
  • 1/2  cup  white chocolate baking pieces
  • 1/4  cup  quick-cooking rolled oats
  • 1/4  cup  whole wheat flour
  • 2  tablespoons  packed brown sugar
  • 1/4  cup  butter, melted
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)
  • Servings Per Recipe 8,
  • cal. (kcal) 545,
  • Fat, total (g) 28,
  • chol. (mg) 31,
  • sat. fat (g) 16,
  • carb. (g) 68,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 4,
  • sugar (g) 39,
  • pro. (g) 6,
  • vit. A (IU) 729,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 56,
  • sodium (mg) 271,
  • Potassium (mg) 235,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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