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1. Preheat oven to 375 F.
2. Place refrigerated pie crust in 9-inch glass pie plate.
3. Bake 8 minutes, just until pie crust is set but not brown.
4. While crust is baking, place marzipan and butter in small bowl. Mix with pastry blender or fork.
5. Stir in oats and flour, and continue blending until mixture resembles large crumbs.
6. Add cherry pie filling and almond extract to large bowl. Stir to combine.
7. Remove pie crust from oven. Spread cherry pie filling into partially baked crust.
8. Crumble oat and flour topping over filling.
9. Bake additional 30 to 40 minutes or until topping is golden brown and filling is bubbly around edges.
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