Serves: 8
Total Calories: 169
1. Brush bottom and sides of crust with egg yolk. Place on baking sheet. Bake at 375°F for 5 minutes.
2. In medium bowl stir together pie filling and 1/2 cup of almonds. Spread in crust.
3. In small bowl combine flour and sugar. Use pastry blender or 2 knives to cut in margarine or butter until crumbly. Stir in remaining almonds. Sprinkle over filling.
4. Bake on baking sheet at 375°F about 30 minutes or until filling is bubbly and topping is light brown. Serve warm or cool.
This Cherry Almond Crunch Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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