Double Cherry Pie

1/2 cup miniature semisweet chocolate pieces

5 tablespoons butter

1/4 cup quick-cooking or regular rolled oats

1/4 cup flour

1/4 cup packed brown sugar

1 16oz. can cherry pie filling

1 16oz. can pitted tart red cherries (water packed), drained

1/4 teaspoon almond extract

1/2 cup flour

2 tablespoons packed brown sugar

2 tablespoons quick cooking or regular rolled oats

3 tablespoons butter, softened

1/4 cup minature semisweet chocolate pieces

1. Grease a 10 inch pie plate, set aside.

2. For crust, in a medium saucepan melt the 1/2 chocolate pieces and 5 tablespoons butter.

3. Remove from heat; stir in the 1/4 cup oats, /4 cup flour, and 1/4 cup brown sugar.

4. Press onto bottom and sides of prepared pie plate to form a firm, even crust.

5. Bake at 350 degrees for 10 minutes.

6. Meanwhile, for filling, in a medium-mixing bowl combine pie filling, cherries, and almond extract. Pour into the baked crust.

7. For topping, in a small mixing bowl, stir together the 1/2 cup flour, 2 tablespoons brown sugar, and 2 tablespoons oats.

8. Cut in the 3 tablespoons butter until the mixture resembles course crumbs.

9. Stir in the 1/4 cup chocolate pieces.

10. Sprinkle over filling mixture.

11. Bake at 350 degrees for 35 minutes.

12. Cool on wire rack.

Makes 10 servings