Double Cherry Pie

• 1/2 C Mini semisweet chocolate pieces
• 5 T. butter
• 3/4 C. rolled oats
• 3/4 C. all-purpose flour
• 1/4 C. packed brown sugar
• 1 20 oz can reduced calorie cherry pie filling
• 1 16 oz. can pitted tart red cherries (Water pack, drained
• 1/4 tsp. almond extract
• 1/2 C. a/p flour
• 2 Tbsp. rolled oats
• 3 Tbsp butter, softened
• 1/4 C. mini semisweet chocolate pieces.

1. Grease a 10" pie plate set aside. For crust, in a medium saucepan melt 1/2 c. choco pieces and 5 Tbsp butter. Remove from heat. Stir in 3/4 C. oats, 3/4 C. flour, and 1/4 C. brown sugar. Press onto bottom and sides of prepared pie plate to form a firm, even crust. Bake in a 350*F oven for 10 minutes.
2. Meanwhile, for fillinf, in a med. bowl, combine pie filling, cherries and almond extract. Pour fillin ginto crust
3. For topping, in a small bowl, stir, together 1/2 C flour, 2 Tbsp brown sugar, and 2 tbsp of oats. Using a pastry blender or two knives, cut in the 3 Tbsp butter until mixture resembles coarse crumbs. Stir in 1/4 C. choco pieces. Sprinkle over filing. Bake in 350*F for 35 mins. Cool on rack. Makes 10 servings