Cherry pie, or rather cherry nut pie, is always at the top of our Thanksgiving recipe’s / menu list. I’m not all that fond of actual pie crust and have used this cake roux for over 30 years. You can do this with just about any fruit, although I admit to using canned pie filling over the past decade. This is simple, fast and delicious…give it a try this Holiday season!
This recipe is also child friendly if you have a little helper or two around!

10″ glass pie pan
Medium microwavable bowl

Large can of cherry pie filling
1 cup pecan pieces ( substitute walnuts )
1/4 cup sugar
1/2 tsp almond extract

Roux:
3/4 cup butter, melted ( substitute margarine )
1/2 tsp almond extract
2 eggs
1 cup flour
1 cup sugar

Directions:

preheat oven to 350*

Pour the cherry filling in a 10″ glass pie plate.
Add about a 1/4 cup of sugar, cup of nuts
1/2 teaspoon of almond extract (or a teaspoon if you’re fond of the flavor)
Take a spoon and mix it together in the pie pan.

In medium bowl microwave 3/4 cup margarine or butter to soften/melt. Maybe 20 secs … 30 max
Add 1 cup of sugar, one cup of flour.
Add 1/2 teaspoon of almond extract
Beat eggs, add to the flour mixture. Mix well with a spoon.
Pour batter over cherry mixture, for 45 minutes to an hour (or the top gets to be golden brown).
Remove from oven, cool 20 minutes. Serve with whipped topping or ice cream if desired.

Tip:
If you use the wrong size pan, it will bubble over and make a mess, so put some tin foil under the rack and save your nerves for more important things …. like playing with the kids or pets or watching the big game!