|Nutritional Guidelines (per serving)|
Cherry pie filling and an easy cake-like crust make this dessert perfect for a busy day. Top it off with a dollop of whipped cream or whipped topping or serve it warm with a scoop of ice cream.
Add a streusel topping for extra flavor and crunch!
If you're lucky enough to have an abundance of fresh cherries, see the instructions for cherry pie filling below.
- 1 can (21 ounces) cherry pie filling
- For the Crust:
- 2 tablespoons softened butter
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour, 4 1/2 ounces
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- For the Streusel Topping:
- 1/3 cup all-purpose flour
- 1/4 cup light brown sugar
- 3 tablespoons butter
- 1/4 cup chopped pecans or walnuts, optional
Heat the oven to 350 F (180 C/Gas Mark 4).
Grease and flour a deep dish pie plate.
In a mixing bowl with an electric mixer, cream the granulated sugar and 2 tablespoons of butter; stir in milk and vanilla.
In another bowl, combine the 1 cup of flour, salt, and baking powder; whisk to blend.
Stir the dry ingredients into the creamed mixture until the batter is smooth.
Spread or pat (with floured hands) the dough mixture into the bottom and up sides of a deep dish pie plate.
Pour cherry pie filling over the batter. If desired, sprinkle streusel over the top (see below).
Bake in the preheated oven for 20 to 25 minutes, until crust is lightly browned and cherry filling is hot.
Serve with sweetened whipped cream or whipped topping.
Optional Streusel Topping
In a bowl combine the 1/3 cup of flour with 1/4 cup of brown sugar. Work the butter in with your fingers and then add the chopped nuts, if using.
Fresh Cherry Pie Filling
In a large saucepan, combine 5 to 6 cups of fresh pitted cherries with 1/2 cup of water, 1 1/2 cups of granulated sugar, and 1/4 cup of cornstarch. Stir to blend.
Place the pan over medium-high heat and bring the mixture to a boil. Reduce the heat to low and continue cooking for about 10 minutes, stirring frequently.
Cool and use in any recipe calling for a 21-ounce can of cherry pie filling.
Replace the cherry pie filling with blueberry pie filling or apple pie filling. Or use this homemade apple pie filling.
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