>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  
Makes:8 servings 
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 
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.
~~~***Rhonda G in Missouri***~ ~~


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