Cherry-Pineapple Crunch Pie

This is dedicated to Sharon and Rick! Thank you for inviting me out today, even though I had to work. I finished my work stuff and made this. Hope today was wonderful!

This only takes a few minutes to put together and you have a fantastic homemade pie to serve. I think Aunt Bee might be proud.

Ingredients:

1 unbaked pie crust (I use the refrigerated ones)

1 (21 ounce) can cherry pie filling
1 (8 ounce) can pineapple tidbits, drained

½ cup flour

¼ cup brown sugar, packed
¼ cup granulated sugar
Pinch of cinnamon
Pinch of nutmeg
¼ cup (1/2 of a stick) of butter, cold and cut into small pieces

Scoops of vanilla ice cream to serve

Directions:

Preheat oven to 375 degrees F. Place the pie crust in a 9 inch pie plate, fluting the edges as you like. In a large mixing bowl, combine the cherry pie filling and the drained pineapple. Spoon into the pie crust. In a small bowl, combine the flour, sugars and spices together. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle this topping over the pie and cover the edges of your pie shell with foil. Bake for 25 minutes. Remove foil and bake for another 25 minutes or until the top is bubbly and golden and the edges are lightly golden.

Let cool on a wire rack before slicing. Put a scoop of vanilla ice cream on the side if you wish!