What a fine dessert this is on a cool fall or cold winter day. It is rich and fruity and very tasty. Served à la mode with a high quality brand of vanilla ice cream it is superb, and your family and/or guests will love it.

Note that this recipe is perfect for one 10" diameter deep dish pie plate, but if you need or want to use a 9" diameter regular pie plate then reduce the pie filling to one can and the lemon juice to one half tablespoon. Similarly, make only enough pie dough for the 9" diameter pie plate, and roll the dough out to a diameter of 12".

Ingredients:

2, 21 ounce cans of Comstock® or similar high quality cherry pie filling

1 unbaked Classic Crisco® recipe deep dish pie crust

1 tbsp. of fresh lemon juice

2/3 cup of brown sugar

1/2 cup of all purpose flour

5 tablespoons of butter

1/2 teaspoon of cinnamon

1 teaspoon of vanilla

Directions:

Use the Food Nirvana recipe for Classic Crisco® pie crust and make enough dough for a single deep dish pie crust.

Roll the dough into the shape of a circle, to a diameter of 14 inches. I use 15" wide plastic wrap under the dough and on top of the dough before using the rolling pin. By so doing I do not have to use any extra flour. Neither do I have to clean the rolling pin afterwards.

If you do not have 15" wide plastic wrap then simply put two overlapped pieces on the counter to a width and length of 15" by 15". Do similarly, using two overlapped pieces of plastic wrap on top of the hand flattened ball of dough after placing it in the center of the bottom layer of plastic wrap.

After rolling I remove and discard the top layer of plastic wrap and then lift the rolled pie dough from underneath the bottom piece of plastic wrap.

I then invert the pie dough over a deep dish 10" diameter glass pie plate evenly and let/help the dough fit the inside of the pie plate. Then I remove the plastic wrap, adjust the dough if necessary and then trim any excess dough from around the top edge of the pie plate.

Preheat the oven to 375ºF.

Mix the cherry pie filling with the lemon juice in a two-quart bowl.

Pour/spoon the filling mix into the unbaked pie shell.

Blend the brown sugar, flour, butter, cinnamon, and vanilla on low speed in the bowl of an electric mixer.

Crumble the mixture evenly over the pie filling.

Put the pie into the oven on a middle shelf and put a cookie tray on the bottom shelf underneath to catch any drippings from the pie during baking.

Bake the pie for 40 minutes. Check for doneness based on the crust color and the color of the crumb topping. The crust should be light tan and the crumb topping should not show any dark or burned areas. If necessary, bake for an additional five minutes and again check for doneness.

Remove the pie from the oven, put it on a wooden cutting board, and let it cool to room temperature or to no more than slightly warm.

Serve. This dessert is delightful served à la mode. Use a high quality brand of vanilla ice cream, like the Food Nirvana recipe for French Vanilla ice cream.

Hot fresh coffee is a fine accompaniment.