CRUMB TOP APPLE OR CHERRY PIE - Linda Chipman

I decided to make some crumb crust pies for Sunday dinner. Since the recipe makes two crusts anyway, I decided to make two kinds: cherry and apple. We liked both of them and couldn't decide which one was the best. We ate them warm with vanilla ice cream.

Bottom Crust

2 cups flour
1 cup butter flavored Crisco
1 teas. salt
1/2 C. cold water

Cut the Crisco and salt into the flour until it resembles small peas and then add the cold water and mix and then handle it like a snowball until it holds together. Or put the flour salt and shortening into a food processor and mix until fine then add the cold water. Take out of food processor and then handle as a snowball. Flour your counter lightly and then cut the dough in half. Roll it as for pie crust and then put in two pie plates and crimp the edges. For the apple pie, I added one quart of homemade apple pie filling or you could use store bought. In the cherry pie, I used one large can of cherry pie filling.

CRUMB TOP (this is for two pies)
1 cup flour
1 cup brown sugar
1/4 teas. soda
1 cup quick cooking oats
1/2 cup cold butter

Mix up the crumbs and cut the cold butter in with a fork or pastry blender. Spread on top of pies. (You may have a little left over.) Cover the outside crust of each pie with some foil. Bake in a 375 degree oven for 25 minutes. Take off the foil and cook for an additional 25 minutes.
Enjoy