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1957 Cherry Pecan Crisp Recipe

Ingredients

How to make it

  • Combine sifted flour, rolled oats, and brown sugar. Cut in butter with pastry blender. Pat one-half of the mixture into bottom and on sides of well-greased, 9-inch, deep piepan. Spread with cooled Cherry Filling. Add nuts to remaining crumb mixture. Sprinkle evenly around outer rim of pie. Bake in moderate oven (375F) for 25-30 minutes. Serve with whipped cream or ice cream.
  • CHERRY FILLING: Drain juice from defrosted cherries. Reserve cherries. Combine 2/3 cup cherry juice with sugar and tapioca and bring to rolling boil. Remove from heat. Add flavoring, coloring, and reserved cherries. Cool. Use as directed.

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  • 22566 13 years ago
    '1957'
    I was a youngin' on my Grandaddy's knee...but,I reckon as of today... this would be great setting on somebodys else's knee
    . ~ Grin ~
    I like the ole' recipes...I guess cuz' I can relate. :)
    Thank-you for this great vintage Cherry Pecan Crisp recipe.
    Kind Regards
    Joyce
    Was this review helpful? Yes Flag

The Cook

tashmoore Fort Meade, MD

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