CHERRY CRUNCH PIE

1 (9-ounce) Ready Crust 2 Extra Servings Graham Cracker Pie Crust
1 large egg yolk, slightly beaten
1 (30-ounce) can cherry pie filling (about 31/2 cups)
1 tablespoon cornstarch
1 tablespoon water
1/3 cup all-purpose flour
1/3 cup quick-cooking oats
2 tablespoon granulated sugar
2 tablespoons packed light brown sugar
3 tablespoons butter, melted

Preheat oven to 375 degrees F.

Brush bottom and sides of crust evenly with egg yolk; bake on baking sheet 5 minutes or until golden brown.

Place pie filling in bowl. Combine cornstarch and water in small bowl to make smooth paste. Mix into pie filling. Spoon into crust.

Combine flour, oats and sugars in medium bowl; stir in butter. Spoon oat mixture over filling. Bake on baking sheet about 35 minutes. Cool at least 4 hours on wire rack. Serve at room temperature.

Makes 10 servings
Source: Keebler