Cherry Crunch Pie


  • 1 ready made graham cracker crust
  • 1 large egg yolk, slightly beaten


  • 1 lb. can cherry pie filling
  • 1 Tbsp. cornstarch
  • Ad
  • 1 Tbsp. water


  • 2 Tbsp. granulated sugar
  • 2 Tbsp. light brown sugar, firmly packed
  • 1/3 cup flour
  • 1/3 cup quick cooking oats
  • 3 Tbsp. butter, melted


Preheat oven to 375 degrees F. Brush bottom and sides of crust evenly with egg yolk; bake on baking sheet until golden brown, about 5 minutes. Remove crust from oven.

Filling: Place cherry pie filling in bowl. In a separate container combine cornstarch and water to make a smooth paste. Mix paste into cherry pie filling and spoon into prepared crust.

Topping: In a bowl combine sugar, flour, and oats, and mix in melted butter. Spoon oat mixture over pie filling. Bake at 375 degrees F on baking sheet for 35 minutes. Cool at least 4 hours on a wire rack. Serve at room temperature.

By Robin from Washington, IA


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