Today was my weekly grocery shopping day. It is one of my favorite activities during the weekend. I lose track of time every time I go to the grocery store. Don’t get me wrong, I love making grocery lists, but there is something to be said for the awesome finds you can stumble across in the grocery store. That is exactly what happened today.
I went into the store with a plan to make salted, caramel, apple hand pies. I am still making those little pies, but that’s a recipe for a different day. I was in the baking aisle stocking up on chocolate chips and all sorts of goodies when Andrew exclaimed about the Keebler Graham Cracker Pie Crusts. This is very unusual since Andrew’s feelings about grocery shopping are the polar opposite of mine. Despite his love for all the yummy food I make, he does not enjoy these grocery missions. He is more of an efficient shopper. Go in. Grab a basket. Once the basket is full. Check out. But I am lucky because he will appease me and join in on these weekly adventures :)
He recalled this recipe for Cherry Crunch Tarts that his mom used to make. He even went as far as to call her while we were at the grocery store so that we could buy all of the ingredients for the tarts. I have never seen him this excited during a grocery mission. Obviously, I made the tarts today.
These are great because they are simple, ready in less than 30 minutes, and they look and taste as if you whipped them up from a french bakery. My immediate thought was that these would be perfect for the holidays. The fact that they are personal size means easy clean up–added bonus!
I am going to explore future recipes with alternative pie fillings, but I believe that the tart and sweet taste of the Cherry Crunch Tarts will always be my favorite.
Recipe adapted from the Creating Magic Moments: 23 Desserts and Treats for Memorable Holidays (cookbook)
Prep Time: 5 minutes
Cook Time: 22 minutes
1 4oz package Keebler Ready Crust Single Serve Graham Cracker Pie Crusts
1/4 C egg white beaters
1 21 oz can cherry pie filling
juice of 1/2 lemon
1 T granulated sugar
1 T brown sugar
3 T all-purpose flour
3 T quick oats
2 T butter, melted
- Preheat oven to 375 F.
- Brush the pie crusts with the egg white. Place in oven for 2 minutes then remove and set aside.
- In a medium mixing bowl combine the cherry pie filling with the lemon juice.
- In a small mixing bowl combine the remaining ingredients.
- Divide cherry pie filling amongst pie crusts. Top with oatmeal crumble mixture.
- Bake the cherry tarts for 20 minutes. Remove from the oven and allow to cool for ~10 minutes. Serve warm or cool.