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Double Cherry Pie

1/2 cup miniature semisweet chocolate pieces
5 tablespoons margarine or butter
1/4 cup quick-cooking oats or regular rolled oats
1/4 cup all-purpose flour
1/4 cup packed brown sugar
16 oz can cherry pie filling
16 oz can pitted tart red cherries (water-packed), drained
1/4 teaspoon almond extract
1/2 cup all-purpose flour
2 tablespoons quick-cooking or regular rolled oats
3 tablespoons margarine or butter, softened
1/4 cup miniature semisweet chocolate pieces

Grease a 10-inch pie plate; set aside. For crust, in a medium
saucepan melt the 1/2 cup chocolate pieces and 5 tablespoons
margarine or butter. Remove from heat; stir in the 3/4 cup oats,
3/4 cup flour and 1/4 cup brown sugar. Press onto bottom and sides
of prepared pie plate to form a firm, even crust. Bake in a 350
degree oven for 10 minutes.

Meanwhile, for filling, in a medium mixing bowl combine pie filling,
cherries and almond extract. Pour into the baked crust. For topping,
in a small mixing bowl stir together the 1/2 cup flour, 2 tablespoons
of brown sugar and 2 tablespoons oats. Cut in the 3 tablespoons
margarine or butter till mixture resembles coarse crumbs. Stir in
the 1/4 cup chocolate pieces. Sprinkle over filling. Bake in 350
degree oven for 35 minutes. Cool on a wire rack.

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