1 pastry circle from 15 ounce refrigerated pie crust
2 (21 ounce) cans cherry pie filling
1/4 to 1/2 teaspoon grated orange peel
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter or margarine
1/4 cup unblanched almonds
Heat oven to 425 degrees F.
Fit pie crust into a 9-inch pie plate. Lightly dampen underside of crust and
turn edge under pressing firmly to rim of pie plate.
In a large bowl, combine pie filling and orange peel. Spoon into pie crust. Set
In a small bowl combine flour, sugar and cinnamon. Using pastry cutter or blender,
cut in butter until it resembles coarse crumbs. Sprinkle mixture over cherry pie
filling, covering completely and evenly.
Bake for 20 minutes until filling is hot and top is golden brown.