Dessert for those wanting 2 pie flavors in 1 serving.
Prep Time: 10 minutes Bake Time: 45 to 55 minutes
Cool Time: 45 minutes Makes: 16 servings
1 box (15 ounces) refrigerated pie crusts
1 can cherry pie filling
1 can apple pie filling
1/3 cup sugar
1/3 cup all-purpose flour
3 tablespoons butter or margarine, chilled
2 tablespoons brown sugar
1/4 cup light or dark corn syrup
1 tablespoon butter or margarine, melted
Pre-heat oven to 375 degrees Fahrenheit
Stack pie crusts on top of each other and roll into a 16×12-inch rectangle. Fit crust into a 13×9-inch pan, pressing dough up sides of pan.
Pour 1 can of pie filling on one half of the crust; repeat with remaining can to completely cover crust. Set aside.
Mix sugar and flour in medium bowl, cut in butter until mixture resembles coarse meal. Sprinkle evenly over pie.
Bake for 45 to 55 minutes until crust and crumb are lightly browned. Remove from oven and place on wire rack.
Blend together brown sugar, corn syrup and melted butter and drizzle over hot pie. Cool 45 minutes before serving.
Serve by cutting pie in half lengthwise. Make 4 equal crosswise cuts to create 8 rectangles. Slice each rectangle diagonally. Serve with whipped topping or ice cream, if desired.
Variations Use any combination of fruit pie filling flavors.