Wednesday, March 1, 2017

Cherry Pie Bars

My "fool proof" pie crust recipe is compliments of my mother-in-law, Marlene.  I have it here: The recipe makes enough for 4 pie crusts.  Make the whole recipe and freeze the other.

Roll out your crust and fit it into a square pan.  

Spread 1 can of cherry pie filling (could be other fruit too).

Top with the following crumb mixture:

1 C oatmeal
1/4 C flour
pinch of salt
1/2 C brown sugar
1 t cinnamon
freshly grated nutmeg - 1 t 
1/2 stick of melted butter

Bake 400-425 for 25-30 min.  or until the cherries are bubbling and the crumb mixture is toasted.

So easy and so good!

Blessings from Ringle, Wisconsin.  

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