Cherry Crunch Pie Food

CHERRY CRUNCH PIE

Steps:

• Crust.
• In a bowl, combine flour,butter, and walnuts and mash into a 9x13 inch pan. Bake at 350 degs for 20 minutes or until lightly browned. Let cool completely.
• Filling.
• In a large bowl blend cream cheese, cool whip, and powdered sugar on high until smooth. Pour on top of crust and spread evenly.
• Topping.
• Spread both cans of pie filling evenly over the top and refrigerate for at least two hours before serving.

CHERRY CRUNCH PIE

Steps:

• In 2 separate bowls, mix each of the crust ingredients together (dough will be crumbly). Press the large crust onto a non-stick sprayed cookie sheet. Press the small crust onto the bottom of a 9x13x2" non-stick sprayed baking dish. Bake separately 15 to 20 minutes in a 350 degree oven. Cool crusts to room temp. After crusts cool, crumble large crust into small pieces. Leave small crust as it is--it will be the 1st layer of your dessert.
• Cream filling:
• With cream cheese at room temperature, mix these ingredients till creamy. Mix in crumbs of large crust. Spread over small crust in baking pan. Let chill 2 hours.
• Topping:
• Spread pie filling on cream filling layer. Then its ready to serve and you are in for the treat of your life!

CHERRY CRUNCH PIE

Steps:

• Preheat oven to 350 degrees.
• Pour cherries into crust. Sprinkle cherries with cinnamon, nutmeg and flour then dot with butter.
• Blend topping ingredients, except the almonds, in a food processor until crumbly. Sprinkle over top of pie.
• Sprinkle almonds on top of crumble.
• Bake 1 hour.
• Serve chilled with whipped cream.

CHERRY CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a medium bowl, combine the rolled oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.
• Sprinkle one half of crumb mixture in the bottom of a 9 inch square baking dish. Cover with cherry pie filling. Sprinkle remaining crumb mixture over pie filling.
• Bake in the preheated oven for 40 minutes, or until topping is golden brown. Serve warm.

CHERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Lightly grease a 2 quart baking dish. Pour pie filling into the dish, and spread evenly.
• In a medium bowl, mix together flour, oats, sugar, cinnamon, and nutmeg. Mix in melted margarine. Spread over pie filling, and sprinkle with chopped pecans.
• Bake in the preheated oven for 30 minutes, or until topping is golden brown. Allow to cool 15 minutes before serving.

CRUMB-TOPPED CHERRY PIE

Steps:

• In a small bowl, combine flour and salt. Combine oil and milk; stir into flour mixture with a fork just until blended. Pat evenly onto the bottom and up the sides of a 9-in. pie plate; set aside. , In a large bowl, combine filling ingredients; pour into crust. For topping, combine flour and sugar; cut in butter until crumbly. Sprinkle over filling. , Bake at 425° for 35-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. , Just before serving, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve with pie.

CHERRY CRUNCH PIE

Steps:

• 1. Mix first four ingredients together. 2. Use 1/2 of mixture as a pie crust, pack firm in a pie plate. 3. Add cherries on top of crust. 4. Sprinkle other 1/2 of mix on top. 5. Bake 30 minutes or until brown on top at 350 degrees.