- 1 cup graham cracker crumbs
- 1 cup flour
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted
- 1 large egg
- 1 cup sour cream
- 1 1/4 cups granulated sugar
- 3 tablespoons cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1 can (20 ounces) cherry pie filling
Butter a 9-inch square baking pan or spray with baking spray. Heat oven to 325°.
In a bowl combine the graham cracker crumbs, flour, 1/4 cup brown sugar, 1 teaspoon cinnamon, and the butter. Mix until well blended. Press about 1/2 of the crumb mixture into the prepared baking pan.
In another bowl, whisk the egg with the sour cream, granulated sugar, cornstarch, and 1 1/2 teaspoons cinnamon. Pour over the bottom crust.
Spoon the cherry pie filling evenly over the sour cream layer.
Sprinkle the remaining crumbs evenly over the cherry layer.
Bake for 55 to 60 minutes, until a knife or cake tester comes out clean when inserted in the center.
Serve warm or cooled. Cover leftovers and store in the refrigerator.
|Nutritional Guidelines (per serving)|
|Total Fat||30 g|
|Saturated Fat||15 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||4 g|