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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Cherry Crunch Pie
12 ounces frozen tart cherries, thawed
6 ounces frozen sweet cherries, thawed
3/4
cup sugar
1/4 teaspoon almond extract
few drops of red food coloring
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 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. Add the food coloring and almond extract. 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.
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Cherry Crunch Pie
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Cherry Crunch Pie
12 ounces frozen tart cherries, thawed
6 ounces frozen sweet cherries, thawed
3/4
cup sugar
1/4 teaspoon almond extract
few drops of red food coloring
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 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. Add the food coloring and almond extract. 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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