Cherry Almond Crumb Pie

Leader food columnist Kathleen Brotherton suggests you try this easy-to-make Cherry Almond Crumb Pie for your Fourth of July celebration, leaving you with plenty of time for fun with family and friends.

We’ve all heard the phrase, “American as apple pie,” which suggests it’s our country’s favorite. If that’s true, then cherry pie is a close runner-up.

With summer now in full swing, everyone’s celebrating the good weather with picnics and barbecues. The summer’s biggest celebration is Fourth of July, and outdoor meals are a big part of the holiday.

When you’re busy grilling hamburgers, hot dogs and pork steaks, and making potato salad or coleslaw, it doesn’t leave a lot of time to prepare a dessert. But, this Cherry Almond Crumb Pie could be just the answer.

It can even be prepared the day before the event, freeing you up to devote your time to the rest of the meal and, of course, some outdoor fun.

There’s no rolling out pie dough, so that saves time, and the crumb topping is delicious. Add toasted, sliced almonds, and you have a pie that tastes like you’ve spent hours to make, but really has left you with plenty of time to enjoy the celebration with family and friends.

CHERRY-ALMOND CRUMB PIE

1/2 cup Bisquick or other biscuit mix

1/4 cup sugar

3/4 cup milk

2 tablespoons margarine or butter, softened

1/2 teaspoon almond extract

2 eggs

1 (21-ounce) can cherry pie filling

Sliced almonds

Streusel topping:

1/2 cup Bisquick or other biscuit mix

1/2 cup packed brown sugar

1/2 teaspoon ground cinnamon

2 tablespoons firm margarine or butter (from a stick, not a soft spread)

Heat oven to 400 degrees. Grease a 9-by-1 1/4-inch pie plate.

Stir together all ingredients (except pie filling, streusel and almonds) until blended. Pour into pie plate. Spoon the pie filling evenly over the batter.

Bake 30 minutes. In the meantime, mix together Bisquick, brown sugar and cinnamon. Cut in margarine, using fork or pastry blender, until crumbly.

After the pie has baked 30 minutes, sprinkle streusel over pie filling. Bake an additional 10 minutes or until streusel is golden brown; sprinkle with sliced almonds; cool.

Note: To toast almonds, bake uncovered in an ungreased shallow pan in a 350-degree oven for a few minutes, stirring occasionally, until golden brown.

Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.

Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.

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