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Double Cherry Pie

This cherry pie is the bomb! It's super juicy, and the crust is sweet and delicious. I would eat it every day if I could.


  • 1/2 cup miniature semisweet chocolate pieces
  • 5 tablespoons margarine or butter
  • 1/4 cup quick-cooking oats or regular rolled oats
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 can (16-ounce) cherry pie filling
  • 1 can (16-ounce) pitted tart red cherries (water-packed), drained
  • 1/4 teaspoon almond extract
  • 1/2 cup all-purpose flour
  • 2 tablespoons quick-cooking or regular rolled oats
  • 3 tablespoons margarine or butter, softened
  • 1/4 cup miniature semisweet chocolate pieces


  1. Preheat oven to 350F degrees.
  2. Grease a 10-inch pie plate; set aside.
  3. For crust, in a medium saucepan melt the 1/2 cup chocolate pieces and 5 tablespoons margarine or butter.
  4. Remove from heat; stir in the 1/4 cup oats, 1/4 cup flour and 1/4 cup brown sugar.
  5. Press onto bottom and sides of prepared pie plate to form a firm, even crust.
  6. Bake in a 350F degree oven for 10 minutes.
  7. Meanwhile, for filling, in a medium mixing bowl combine pie filling, cherries and almond extract.
  8. Pour into the baked crust.
  9. For topping, in a small mixing bowl stir together the 1/2 cup flour, 2 tablespoons of brown sugar and 2 tablespoons oats.
  10. Cut in the 3 tablespoons margarine or butter till mixture resembles coarse crumbs.
  11. Stir in the 1/4 cup chocolate pieces.
  12. Sprinkle over filling. Bake in 350F degree oven for 35 minutes.
  13. Cool on a wire rack.

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In ingredients list, it calls for 1/4 c. flour and 1/4 c. oats, but in the instructions it calls for 3/4 c. of each. Please clarify the amounts. Thank you.


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