Almond Crumble Cherry Pie

Name: Almond Crumble Cherry Pie
Prep time: 15 min
Total time: 55 min
Yield: 8
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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 all-purpose flour; 2 cans (21 oz each) cherry pie filling; 1/4 teaspoon almond extract

6 Ratings

0 Reviews

Prep 15 min
Total 55 min
Ingredients 7
Servings 8

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

By Pillsbury Kitchens

Updated January 7, 2010

Make With

Pillsbury Pie Crust

Ingredients

Crust

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Steps

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 Facts

Serving Size: 1 Serving

Calories: 410

Calories from Fat: 130

Total Fat: 14g; 22%

Saturated Fat: 6g; 28%

Trans Fat: 0g

Cholesterol: 15mg; 5%

Sodium: 160mg; 7%

Potassium: 240mg; 7%

Total Carbohydrate: 65g; 22%

Dietary Fiber: 3g; 14%

Sugars: 36g

Protein: 4g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 2%; 2%

Calcium: 4%; 4%

Iron: 6%; 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;