9 inch unbaked pie shell
3/4 c. flour
1/4 c. sugar
1/4 tsp. Salt
1/4 tsp. Nutmeg
6 tbsp. unsalted butter
1/3 c. sliced almonds
1/8 tsp. Cinnamon
21 oz. can cherry pie filling
Heat the oven to 425
degrees. Line the pie shell with a double thickness of foil and
bake 10 minutes. Remove from the oven, take off the foil and let
cool. Combine the flour, sugar, salt and nutmeg. Cut the butter
into small pieces and rub it into the flour mixture with your
fingers until crumbly. Add the almonds. Add the cinnamon to the
pie filling. Pour the pie filling into the pie shell. Sprinkle
with the crumb mixture. Bake 10 minutes. Reduce heat to 350
degrees and continue baking until brown, about 35 minutes.
