Delicious crumb-crust cherry pie. It's great served warm with vanilla ice cream or whipped topping.
Ingredients
- all-purpose flour: 0.75 cup
- white sugar: 0.25 cup
- packed brown sugar: 1 tsp
- ground nutmeg: 0.25 tsp
- salt: 0.25 tsp
- butter: 6 Tbsp (softened)
- unbaked deep dish pie crust: 1 piece (9 inch)
- cherry pie filling: 1 can (21 ounce can)
- ground cinnamon: 0.25 tsp
- almonds: 0.33333 cup (sliced)
Metric Conversion
Stages of cooking
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Preheat an oven to 425 degrees F (220 degrees C).
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Whisk together the flour, white sugar, brown sugar, nutmeg, and salt in a bowl. Cut the softened butter into the flour mixture using a pastry blender until crumbly; set aside.
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Bake the pie crust in the preheated oven for 10 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C).
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Stir together the cherry pie filling and cinnamon. Pour into the prepared pie crust. Sprinkle crumb topping over the pie, then sprinkle with the sliced almonds.
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Bake in the preheated oven until crumb topping is lightly browned, about 45 minutes. Allow to cool about 30 minutes before slicing. Serve warm.
