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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Another way to use cherry pie filling for dessert without making a dump cake. Recipe comes from a Pillsbury Bake-Off Dessert Cookbook (1980's). Ingredients:
2 cups flour |
1/2 cup sugar |
1/2 teaspoon baking soda |
1/2 teaspoon cream of tartar |
1/2 teaspoon salt |
1/2 cup butter, softened |
1 egg |
1 tablespoon lemon, rind of, grated |
1 teaspoon vanilla |
1 (21 ounce) can cherry pie filling |
1/4 cup nuts, chopped |
1/2 cup flour |
1/4 cup sugar |
3 tablespoons butter, softened |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease a 9-inch pie pan.
3. Combine flour, sugar, baking soda, cream of tarter, salt, butter, egg, lemon peel, and vanilla; mix until well blended.
4. Press mixture into prepared pan (don't cover rim of pie pan).
5. Spoon cherry pie filling evenly onto pressed layer.
6. Sprinkle with topping and nuts.
7. Bake for 35 to 40 minutes or until golden brown.
8. TOPPING: Combine flour and sugar.
9. Cut in butter until mixture is crumbly.
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