Michigan Cherry Squares Recipe
Ingredients
| 1 package piecrust mix | ||
| Pie filling | 1 Can (10oz) | |
| Sweetened condensed milk | 1 Can (10oz), evaporated | |
| Flaked coconut | 1 Can (10oz) | |
| Pecans | 1 Cup (16 tbs), chopped | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon, melted | |
Directions
1. Prepare piecrust mix, following label directions. (Or use your favorite 2-crust pie recipe.) Pat dough into the bottom of a 13x9x2-inch baking pan.
2. Bake in very hot oven (450°) 8 minutes, or until lightly browned. Remove to wire rack. Lower oven temperature to moderate (350°).
3. Spoon canned cherries over pastry; spread condensed milk over cherries. Combine coconut, pecans, flour, brown sugar and melted butter or margarine in a small bowl until crumbly with a pastry blender. Sprinkle over condensed milk.
4. Bake in moderate oven (350°) 45 minutes, or until crumbs are golden. Cool in pan on wire rack. Cut into 24 bars. Keep in refrigerator.
2. Bake in very hot oven (450°) 8 minutes, or until lightly browned. Remove to wire rack. Lower oven temperature to moderate (350°).
3. Spoon canned cherries over pastry; spread condensed milk over cherries. Combine coconut, pecans, flour, brown sugar and melted butter or margarine in a small bowl until crumbly with a pastry blender. Sprinkle over condensed milk.
4. Bake in moderate oven (350°) 45 minutes, or until crumbs are golden. Cool in pan on wire rack. Cut into 24 bars. Keep in refrigerator.
Chef
