mr me When the weather turns crisp, here’s a fun variation on traditional cherry pie—Cherry Crisp Pie. (NAPSA)—Canned, frozen and dried tart cherries are a welcome ingredient in just about any pantry. This versatile, nutritious fruit can play a tasty role ina wide variety of meals. For example, when the weather turnscrisp, here is a fun variation on traditional cherry pie. It can be a great addition to family get-togethers, school gath- erings, even for a fall picnic. It’s quick and easy to prepare, and the ingredients are easy to have on hand. Cherry Crisp Pie ’%4 cup (%4 stick) butter or margarine % cup quick-cookingor oldfashioned oats, uncooked % cup all-purpose flour % cup firmly packedlightbrown sugar % cup chopped pecans,if desired 4 teaspoon ground cinnamon 2 (21-ounce) cans cherry pie filling 1 (9-ounce) prepared graham cracker crust (10-inch) Melt butter in medium saucepan. Remove from heat and stir in oats, flour, brown sugar, pecans, if desired, and cinnamon. Spoon pie filling into crust. Sprinkle oats mix- ture over top. Place pie on a bakingsheet. Bake in a preheated 375degree oven 40 to 45 minutes, or until topping is golden brown. Cool on wire rack, then refrigerate at least 4 hours before serving. Makes8 to 10 servings. Cherry Crisp Pie is one of seven new cherry recipes developed by the Cherry Marketing Institute. All recipes are on easy-to-read recipe cards, so you can store them away to use again and again. To order the free recipe cards, write to CMI: The Cherry People, P.O. Box 30285, Dept. New, Lansing, MI 48909-7785 or send an e-mail to assistant@usa cherries.com and request new recipe cards.
