Cherry Crisp Pie

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I was in the mood for cherry pie but didn't want to make pie crust, so i improvised and made a cherry crisp in pie form. the recipe calls for fresh cherries, but you could substitute canned pie filling if they happen to be out-of-season. we liked this pie served a la mode and thought the sweetness of the crust and topping was a good balance with the tartness of the cherries.

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Steps

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Preheat oven to 375f.

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In a small mixing bowl , combine crust ingredients with a fork until mixture resembles wet sand.

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Press into the bottom and up the sides of a standard pie plate , using the back of a spoon or fingers.

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Combine filling ingredients in a large mixing bowl.

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Set aside until juice begins to form.

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Pour cherry mixture into crust.

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In a small mixing bowl , combine topping ingredients until butter is thoroughly incorporated.

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With fingers , crumble atop cherry filling.

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Bake for 45-60 minutes or until topping is crispy and brown , and filling is bubbly.

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To allow the pie filling to set up well , cool for at least two hours on a wire rack.

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Cut into eight slices to serve.

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If desired , garnish each slice with a scoop of vanilla ice cream.

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Ingredients

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flour, brown sugar, butter, tart cherries, sugar, cornstarch, rolled oats