9" unbaked pie shell
3/4 c. flour
1/4 c. sugar
1/4 tsp. salt
1/4 tsp. nutmeg
6 tbsp. butter
1/3 c. sliced almonds
1/8 tsp. cinnamon
21 oz. can cherry pie filling

Heat oven to 425 degrees. Line the pie shell with a double thickness of foil and bake 10 minutes. Remove from oven and let cool while making crumb topping.

Combine flour, sugar, salt and nutmeg. Cut the butter into small pieces and rub it into the flour mixture with your fingers until crumbly. Add the almonds. Add the cinnamon to the cherry pie filling.

Pour the pie filling in the pie shell. Sprinkle with the crumb topping. Reduce oven to 350 degrees and continue baking for about 35 minutes until topping is brown. Cool and serve.