Source: Parents Magazine


Recipe Summary test

40 mins
1 hr 5 mins
1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • On a lightly floured surface roll the pie dough into a 12-inch circle. Line a 9-inch fluted pie plate with the pastry, fluting edge as desired. Cover and set aside.

  • Preheat oven to 375°F. For crumble, place oats in a food processor. Cover and process until finely ground. Add the flour, sugar, 1/4 teaspoon salt, cinnamon, and almonds. Cover and process until almonds are coarsely ground.

  • Transfer mixture to a medium bowl and add the melted butter; stir with a fork until combined.

  • To make cherry filling, in a large bowl stir together the sugar, cornstarch, and 1/4 teaspoon salt. Add the cherries and almond extract and stir to combine.

  • Spoon cherry mixture into pastry-lined pie plate and sprinkle with almond mixture.

  • Bake about 65 minutes or until bubbly in the center, covering loosely with foil after 30 minutes. Remove and cool on a wire rack.


To partially thaw cherries, place in a large microwave-safe bowl. Cover with waxed paper and microwave on 100% power (high) for 2 minutes, stirring once.

Nutrition Facts

490 calories; fat 23g; cholesterol 72mg; saturated fat 12g; carbohydrates 67g; mono fat 5g; poly fat 1g; insoluble fiber 6g; sugars 39g; protein 8g; vitamin a 777.4IU; vitamin c 1.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 198mg; potassium 153mg; calcium 40.4mg; iron 2.2mg.