Almond Crumble Cherry Pie
The magnificent flavors of cherry and almond marry in a quick-to-prepare pie.
Ingredients
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Crust
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1 box Pillsbury® refrigerated pie crusts, softened as directed on box
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Topping
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4 ounces marzipan (about 1/3 cup)
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3 tablespoons butter or margarine, softened
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1/2 cup old-fashioned oats
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2 tablespoons Gold Medal® all-purpose flour
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Filling
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2 cans cherry pie filling (21 ounces each)
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1/4 teaspoon almond extract
Directions
1.
Heat oven to 375 degrees F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 8 to 10 minutes or just until set but not brown.
2.
Meanwhile, in small bowl, place marzipan and butter; with pastry blender or fork, mix until well blended. Stir in oats and flour until crumbly. In large bowl, mix filling ingredients.
3.
Remove partially baked shell from oven. Spread filling in shell. Crumble topping over filling.
4.
Bake 30 to 40 minutes longer or until topping is golden brown and filling is bubbly around edges. If necessary, after 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
Nutrition information
Calories 400 (Calories from Fat 140); Total Fat 15g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 15mg; Sodium 140mg; Total Carbohydrate 62g (Dietary Fiber 4g, Sugars 38g); Protein 4g. Daily Values: Vitamin A 4%; Vitamin C 6%; Calcium 4%; Iron 6%. Exchanges:: 1 1/2 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat. Carbohydrate Choices: 4.
Percent Daily Values are based on a 2,000 calorie diet
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