Almond Crumble Cherry Pie

The magnificent flavors of cherry and almond marry in a quick-to-prepare pie.

Recipe from Betty Crocker
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    • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
    • 4 ounces marzipan (about 1/3 cup)
    • 3 tablespoons butter or margarine, softened
    • 1/2 cup old-fashioned oats
    • 2 tablespoons Gold Medal® all-purpose flour
    • 2 cans cherry pie filling (21 ounces each)
    • 1/4 teaspoon almond extract
    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.
    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.
    Remove partially baked shell from oven. Spread filling in shell. Crumble topping over filling.
    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

    Per Serving: cal. (kcal) 400, Fat, total (g) 15, chol. (mg) 15, sat. fat (g) 6, carb. (g) 62, fiber (g) 4, sugar (g) 38, pro. (g) 4, vit. A (IU) 194, vit. C (mg) 4, sodium (mg) 140, calcium (mg) 40, iron (mg) 1, Fruit () 1, Starch () 2, Other Carb () 2, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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