>From the Betty Crocker website...
Almond Crumble Cherry Pie
The magnificent flavors of cherry and almond marry in a quick-to-prepare pie.
Prep Time:15 min
Start to Finish:55 min
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as
directed on box
4 oz 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 (21 oz each) cherry pie filling
1/4 teaspoon almond extract
Heat oven to 375°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
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.
~~~***Rhonda G in Missouri***~ ~~