Michigan Cherry Squares
|Piecrust mix||11 Ounce (1 Package)|
|Canned cherry pie filling||12 Ounce (1 Can)|
|Sweetened condensed milk||1 Can (10 oz) (Not Evaporated)|
|Canned flaked coconut||3 1⁄2 Ounce (1 Can)|
|Chopped pecans||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
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.