My "fool proof" pie crust recipe is compliments of my mother-in-law, Marlene. I have it here: http://dickybirdsnest.blogspot.com/2014/09/homemaking-skills-pumpkin-pie-101.html 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.