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Almond Crumble Cherry Pie

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Almond Crumble Cherry Pie
  • Prep 15 min
  • Total 55 min
  • Servings 8
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In just 15 minutes, you can have a homemade pie with a buttery oatmeal topping ready to pop in the oven.
Sep 22, 2010

Ingredients

  • Crust
  • 1/2 pkg Pillsbury® Refrigerated Pie Crusts, softened as directed on box (1 crust)
  • Topping
  • 4 oz marzipan (about 1/3 cup/75 mL)
  • 3 tbsp (45 mL) butter or margarine, softened
  • 1/2 cup (125 mL) old-fashioned oats
  • 2 tbsp (25 mL) all-purpose flour
  • Filling
  • 2 cans (540 mL each) cherry pie filling
  • 1/4 tsp (1 mL) almond extract

Steps

  • 1
    Heat oven to 375ºF. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 8 to 10 minutes or just until set but not brown.
  • 2
    Meanwhile, in small bowl, mix marzipan and butter with pastry blender or fork until well blended. Stir in oats and flour until crumbly.
  • 3
    In large bowl, mix all Filling ingredients.
  • 4
    Remove partially baked shell from oven. Pour filling into shell. Crumble topping over filling.
  • 5
    Return to oven; bake 30 to 40 minutes longer or until topping is golden brown and filling is bubbly around edges. Cover edge of crust with 2 to 3 inch strip foil to prevent excessive burning; remove foil last 15 minutes of baking.

Nutrition Information

No nutrition information available for this recipe
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