1 graham cracker pie crust
1 lg. egg yolk, slightly beaten
1 (21 oz.) can Comstock cherry pie filling
1 tbsp. cornstarch
1 tbsp. water
2 tbsp. sugar
2 tbsp. light brown sugar, firmly packed
1/3 c. flour
1/3 c. quick cooking oats (uncooked)
3 tbsp. butter, melted

Preheat oven to 375 degrees. Brush bottom and sides of crust evenly with egg yolk; bake on baking sheet until light brown, about 5 minutes. Remove from oven.

Place cherry pie filling in bowl. Combine cornstarch and water to make a smooth paste. Mix with cherry pie filling and spoon into prepared crust.

Combine sugar, brown sugar, flour and oats. Mix in melted butter. Spoon oat mixture over pie filling.

Bake at 375 degrees on baking sheet for 35 minutes. Cool at least 4 hours on a wire rack. Serve at room temperature. Serves 8.