Pennsylvania Dutch Cherry Pie


1 pastry circle from 15 ounce
refrigerator pie crust
2 (21 ounce) cans cherry pie

3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 tsp. ground cinnamon
1/3 cup margarine or butter
1/4 cup unblanched almonds


Heat oven to 425 degrees. 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 1/4 to 1/2 teaspoon grated orange peel. Spoon
into pie crust. Set aside. 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 20
minutes until filling is hot and top is golden brown. Sprinkle
with almonds.

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