Apple Cherry Tart

Love this. So easy and so good. It almost makes me thing I'm eating something good for me.

The topping makes this, it really does.

Apple Cherry Tart

Crumb Topping:

2/3 cup flour

1/2 cup backed brown sugar

1/2 teaspoon ground cinnamon

1/3 cup butter or margarine

1/2 cup pecans, chopped

Tart:

1 refrigerated pie crust

2 large Granny Smith apples

1 can (19 oz) cherry pie filling, divided

Preheat oven to 400 F.

For topping, in a bowl, combine flour, brown sugar, cinnamon and butter. Blend thoroughly. Chop pecans, add to bowl. Mix well; set aside.

Roll pastry on floured board or 13 inch circle. Place on round pizza stone or a cookie sheet.

Peel, core and slice apples. Cut slices crosswise in half; layer apples evenly over crust to within 1 inch of edge of crust. Spread 1/2 cup of pie filling over apples; sprinkle topping over top.

Fold outer edge of pastry over filling to form rim (Pastry will cover outer edge of filling only). Bake 30-35 minutes or until crust is golden brown. Cool slightly.

To serve, cut with Slice 'N Serve . Serve warm with ice cream and remaining pie filling.

Yield:12 servings