SAMANATHA'S EASY CHERRY CRUMB PIE

My 7-year-old granddaughter Samantha is quite a little baker.  Baking is her passion.  When she read a library book about a cherry pie, she wanted to make one.  So we took the idea for a crumb top and came up with her own cherry pie.  You know if it is easy enough for a 7-year-old to make (grandma handled putting it in and taking it out of the oven!), you can make it, too.  It really is good. This post was originally 8-years-ago. She is 14 now (15 next month) and still makes her crumb pies. She has made many cherry and apple over the years, especially for holidays and church functions.

1 pkg (15-oz) refrigerated pie crusts

1 can (20-oz) cherry pie filling
1 1/4 cup raw quick oats
1 cup packed brown sugar
3/4 cup all-purpose flour
1 tsp ground cinnamon
1 1/2 sticks butter, cut up

Preheat oven to 375 degrees.

Arrange one sheet of the refrigerated pie crusts in a 10-inch pie plate.  Refrigerate other crust for another use.

Spread the cherry pie filling evenly in the pie crust.

In a medium mixing bowl combine the oats, brown sugar, flour, and cinnamon until well combined.  Add the pieces of butter and using a pastry blender or two knives to cut in the butter.  Use fingers to blend if needed.  Sprinkle the crumbs evenly over the pie filling.

Place pie in oven and bake at 375 degrees for approximately 30 to 35 minutes.  Use a pie shield to protect crust if it starts to get too brown.

Allow to cool before cutting.
Yield: 8 to 10 servings