Almond Crumble Cherry Pie
Recipe from Betty Crocker

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

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      1   box 
      Pillsbury® refrigerated pie crusts, softened as directed on box
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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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      2   cans 
      cherry pie filling (21 ounces each)
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      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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