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Double Cherry Pie

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“I like the little bit of chocolate with the cherries in this two cherry pie. From BHG magazine.”
READY IN:
1hr
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • For the crust
  • 12 cup miniature semisweet chocolate chips
  • 5 tablespoons butter
  • 34 cup quick oats or 34 cup oats
  • 34 cup flour
  • 14 cup packed brown sugar
  • For the filling
  • 1 (16 ounce) can light cherry pie filling
  • 1 (16 ounce) canpitted tart red cherries, water packed,drained
  • 14 teaspoon almond extract
  • For the topping
  • 12 cup flour
  • 2 tablespoons packed brown sugar
  • 2 tablespoons quick oats or 2 tablespoons oats
  • 3 tablespoons butter, softened
  • 14 cup miniature semisweet chocolate chips

Directions

  1. For the crust, melt the 1/2 cup of chocolate pieces and 5 tablespoons of butter.
  2. Remove from heat and stir in the 3/4 cup oats, 3/4 cup flour, and 1/4 cup brown sugar.
  3. Press firmly onto the bottom and sides of a greased 10 inch pie place.
  4. Bake at 350 degrees for 10 minutes.
  5. Combine pie filling, cherries and almond extract.
  6. Pour into the baked crust.
  7. Mix the 1/2 cup flour, 2 tablespoons brown sugar and 2 tablespoons oats.
  8. Cut in the 3 tablespoons butter to form coarse crumbs.
  9. Stir in the 1/4 cup chocolate pieces.
  10. Sprinkle over filling.
  11. Bake at 350 degrees for 35 minutes.
  12. Cool on a wire rack.

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