CRUST:

1 1/2 c. flour
1/4 tsp. salt
1/2 c. shortening
1/2 tsp. nutmeg
1 tsp. cinnamon
3-4 tbsp. water

FILLING:

2 (20 oz.) cans sour cherry pie filling
1 tsp. cinnamon
1/4 tsp. nutmeg
3 tbsp. flour
1/2 stick butter

TOPPING:

3/4 c. flour
1/2 c. sugar
1/2 stick butter
1/2 c. slivered almonds

Mix dry crust ingredients. Cut in shortening. Knead water in a little at a time. Roll out a 9" crust. Pour cherries into crust. Sprinkle cinnamon, nutmeg and flour on top. Dot with butter. Blend topping ingredients (minus almonds) in a food processor until crumbly. Sprinkle over top of pie. Sprinkle on almonds. Bake 1 hour at 350 degrees. Serve chilled with whipped cream.