I make this in a jelly roll pan with apricots and tart cherries. No corn flakes or panko or anything. You need four cans of fruit...not pie filling. Two apricot and two tart cherries is a very good ratio! Drain and spread on the bottom crust. Cover with the top and crimp the edges. Bake. Cool. Drizzle with glaze. What's so great about this recipe is that you can get up in the middle of the night and eat a piece with no tell-tale knife and plate! ;-)

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