Almond Crumble Cherry Pie

In just 15 minutes, you can have a homemade pie with a buttery oatmeal topping ready to pop in the oven.

  • prep time 15 min
  • total time 55 min
  • ingredients 7
  • servings 8

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Topping

4
oz marzipan (about 1/3 cup)
3
tablespoons butter or margarine, softened
1/2
cup old-fashioned oats
2
tablespoons all-purpose flour

Filling

2
cans (21 oz each) cherry pie filling
1/4
teaspoon almond extract
  • 1 Heat oven to 375°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 8 to 10 minutes or just until set but not brown.
  • 2 Meanwhile, in small bowl, mix marzipan and butter with pastry blender or fork until well blended. Stir in oats and flour until crumbly. In large bowl, mix all Filling ingredients.
  • 3 Remove partially baked shell from oven. Pour filling into shell. Crumble topping over filling.
  • 4 Return to oven; 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

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    410
    (
    Calories from Fat
    130),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    6g,
    6%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    160mg
    160%;
    Total Carbohydrate
    65g
    65%
    (Dietary Fiber
    3g
    3%
      Sugars
    36g
    36%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    2%;
    Calcium
    4%;
    Iron
    6%;
    Exchanges:
    2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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