Almond Crumble Cherry Pie

In just 15 minutes, you can have a homemade pie with a buttery oatmeal topping ready to pop in the oven.

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

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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.