Cherry Heart Pie
- For Crust:
- 2 cups Enjoy Life (R) Very Berry Crunch granola
- 2 tbsp. tapioca or rice flour
- 1 tbsp. brown sugar
- 3 tbsp. butter, margarine or safflower oil dash salt (optional)
- For Filling:
- 2 cans (14.5 oz each) drained tart cherries
- 1/4 cup of the cherry juice remaining in can
- 2/3 cup brown sugar
- 4 tsp. quick cooking tapioca
- 1 tsp. almond extract (optional)
- Grind granola in food processor or blender until fine. Add remaining crust ingredients and process until well blended. Press into greased heart-shaped pie plate. Preheat oven to 350u0b0F. While waiting, combine all filling ingredients in a bowl. Let stand 15 minutes. Pour on top of crust and bake 15-20 min at 350u0b0F or until filling begins to bubble.
tapioca, brown sugar, butter, cherries, cherry juice remaining, brown sugar, tapioca, almond
Taken from www.epicurious.com/recipes/member/views/cherry-heart-pie-50053661 (may not work)