Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4
cup Gold Medal™ all-purpose flour
1/2
cup quick-cooking or old-fashioned oats
1/2
cup packed brown sugar
1/2
teaspoon ground cinnamon
1/8
teaspoon kosher salt
1/2
cup cold unsalted butter, cubed
2
lb frozen sweet and tart cherries (about 6 cups)
2
tablespoons lemon juice
1
cup granulated sugar
1/4
cup cornstarch
Preparation
Heat oven to 375°F.
Unroll pie crusts; place one on top of the other on work surface. Fold sides in to make straight edges; roll crust into 14 x 12-inch rectangle. Fit dough into quarter sheet pan (rimmed 13x9-inch); trim and crimp edges. Refrigerate.
In food processor, place Streusel ingredients. Cover and process until mixture is sandy and clumps up when pinched. Set aside. In large bowl, mix Filling ingredients.
Spread filling evenly over refrigerated pie crust. Sprinkle generously with streusel; bake about 1 hour or until juices are bubbling. Cool on cooling rack at least 30 minutes before serving.
