George Washington Cherry Crunch Pie Recipes

Steps:

• Preheat oven to 375°F. Brush bottom and sides of crust evenly with egg yolk bake on baking sheet until light brown, about 5 minutes. Place cherry pie filling in bowl. Combine cornstarch and water to make a smooth paste. Mix into cherry pie filling and spoon into prepared crust. Combine sugar, brown sugar, flour and oats mix in melted margarine. Spoon oat mixture over pie filling. Bake for 35 minutes. Cool on wire rack. Serve at room temperature.

Steps:

• In large mixing bowl, mix gelatin with 2 cups boiling water until dissoved.
• Add cherry pie filling and pineapple with juice. Mix well.
• Pour into 13X9X2 inch pan and refrigerate until gelatin is set.
• Mix cream cheese, sour cream and sugar until smooth.
• Spread over salad after gelatin is set.
• Refrigerate until ready to serve.
• Sprinkle with nuts just before serving.

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.

Steps:

• Mix the melted butter with the graham crackers and press into a 8x8 dish.
• Bake for 8 minutes in a 350 degree oven. Cool
• Cream the cream cheese and powdered sugar and spread over the cooled crust, sprinkle with chopped nuts and spread the cool whip over this and chill for about an hour. Spread the cherry pie filling over the cool whip. Keep refrigerated.
• Will keep several days in the refrigerator.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl, mix the cherries, cherry juice, almond extract, brown sugar, white sugar, and flour until the sugar has dissolved; allow to stand while you prepare pastry dough, about 15 minutes.
• Line a 9-inch pie dish with a pastry crust, and fill with the cherry filling; sprinkle small chunks of butter over the filling. Top with the remaining crust, and crimp the edges to seal; cut several steam vents into the top crust with a sharp paring knife.
• Bake in the preheated oven until the cherry filling is bubbling and thickened and the pie crust is browned, 35 to 40 minutes. Allow to cool before serving.