Ingredients for Double Cherry Pie
- Miniature Semisweet Chocolate Chips
- 5 tablespoons (70g) unsalted butter, plus 3 tablespoons (42g) for crumble
- Quick Oats
- 1 1/4 cups (150g) all-purpose flour
- 1/4 cup (50g) packed light brown sugar, plus 2 tablespoons (25g) for crumble
- Light Cherry Pie Filling
- Tart Red Cherries
- 1 teaspoon almond extract
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How to Make Double Cherry Pie
- Preheat oven to 350°F (175°C).
- **Make the crust:** Melt 1/2 cup (113g) chocolate pieces and 5 tablespoons (70g) butter in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Remove from heat and stir in 3/4 cup (90g) rolled oats, 3/4 cup (100g) all-purpose flour, and 1/4 cup (50g) packed light brown sugar. Mix until well combined.
- Press the mixture firmly into the bottom and sides of a greased 10-inch pie plate.
- Bake for 10 minutes. Remove from oven and set aside.
- **Prepare the filling:** In a large bowl, combine your desired amount of cherry pie filling (see ingredient list below for suggestions) with fresh or frozen cherries (approximately 4 cups), and 1 teaspoon almond extract.
- Pour the cherry filling into the partially baked crust.
- **Make the crumble topping:** In a medium bowl, whisk together 1/2 cup (60g) all-purpose flour, 2 tablespoons (25g) packed light brown sugar, and 2 tablespoons (20g) rolled oats.
- Cut in 3 tablespoons (42g) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1/4 cup (56g) chocolate pieces.
- Sprinkle the crumble topping evenly over the cherry filling.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
927g
Fat
413g
Carbs
143g
