Easiest crumb-topped cherry pie you'll ever make.

Cherry Crunch Pie

1 (9-inch) graham cracker pie crust
1 large egg yolk, beaten
1 tablespoon cornstarch
1 tablespoon water
1 (21-ounce) can cherry pie filling
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1/3 cup all-purpose flour
1/3 cup quick cooking oats
3 tablespoons butter, melted

1. Preheat oven to 375°F (190°C).
2. Brush the bottom and sides of a graham cracker pie crust with a slightly beaten egg yolk. Place pie pan on a baking sheet in the oven for about 5 minutes, or until light brown. Remove from the oven.
3. In a small bowl, combine cornstarch and water; stirring until smooth. Add cherry pie filling and combine. Spoon into the pie crust.
4. In another bowl, combine sugar, brown sugar, flour, quick cooking oats (uncooked), and melted butter. Mix well and spoon over the cherry filling.
5. Bake for 30 minutes on a baking sheet. Cool.

Makes 8 servings.