Cherry Crisp/Pie

Graham Cracker Crust – low calorie

Spread 1 T. of soft butter or Smart Balance Light spread, all over a 9 inch pie plate. Sprinkle over this surface 1/2 c. graham cracker crumbs mixed with 1/2 t. cinnamon and 1 T. sugar.

Bake at 5-7 minutes @ 375 degrees. After baking, fill with the following pie filling.

Red Tart Cherry Pie Filling

2 14.5 oz. cans of Pitted Red Tart Cherries(in water)- found near pie fillings
3 T. cornstarch
1/2 – 3/4 c. sugar(we used 1/2 c. and it was just right to us)
1/4 t. almond extract

Preheat oven to 400 degrees F. Drain the cherries and reserve the juice from only one can. In a sauce pan, stir the cherry juice into the combined mixture of cornstarch and sugar and heat. Cook over med. heat, stirring constantly until thickened. Remove from heat and gently stir in the cherries and almond extract. Pour into graham cracker.

Crumb topping

1/2 c. graham cracker crumbs (about 2 large square and 1/2 of another square)
! T. butter or Smart Balance Light spread, melted
1/2 t. cinnamon
1 T. Sugar

Mix together and sprinkle over cherry pie filling. Bake for 15-20 minutes, cover the first 10 minutes with some foil, then uncover and let the crumb topping crisp up to a nice brown color.

Let set for a couple of hours before serving. This allows the filling to thicken before slicing.

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