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Recipe Summary

prep:
40 mins
bake:
1 hr 5 mins at 375°
Servings:
8
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Ingredients

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Directions

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  • 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.

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  • 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.

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

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  • 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.

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

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

Tips

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; total fat 23g; saturated fat 12g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 72mg; sodium 198mg; potassium 153mg; carbohydrates 67g; fiber 6g; sugar 39g; protein 8g; trans fatty acid 0g; vitamin a 777IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 28mcg; vitamin b12 0mcg; calcium 40mg; iron 2mg.
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Reviews

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