1/2 c Miniature Semisweet
-Chocolate Pieces
5 tb Margarine or Butter
1/4 c Quick-Cooking Oats or
-Regular Rolled Oats
1/4 c All-Purpose Flour
1/4 c Packed Brown Sugar
1 cn (16 Ounce) Cherry Pie
-Filling
1 cn (16 Oz) Pitted Tart Red
-Cherries (water-packed);
-Drained
1/4 ts Almond Extract
1/2 c All-Purpose Flour
2 tb Quick-Cooking or Regular
-Rolled Oats
3 tb Margarine or Butter;
-Softened
1/4 c Miniature Semisweet
-Chocolate Pieces
Grease a 10-inch pie plate; set aside. For crust, in a medium saucepan melt
the 1/2 cup chocolate pieces and 5 tablespoons margarine or butter. Remove
from heat; stir in the 3/4 cup oats, 3/4 cup flour and 1/4 cup brown sugar.
Press onto bottom and sides of prepared pie plate to form a firm, even
crust. Bake in a 350 degree oven for 10 minutes.
Meanwhile, for filling, in a medium mixing bowl combine pie filling,
cherries and almond extract. Pour into the baked crust.
For topping, in a small mixing bowl stir together the 1/2 cup flour, 2
tablespoons of brown sugar and 2 tablespoons oats. Cut in the 3 tablespoons
margarine or butter till mixture resembles coarse crumbs. Stir in the 1/4
cup chocolate pieces. Sprinkle over filling. Bake in 350 degree oven for 35
minutes. Cool on a wire rack.
Yields
10 Servings