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

Heat the oven to 425 degrees. Line the pie shell with a double thickness of foil and bake 10 minutes. Remove from the oven, take off the foil and let cool. Combine the 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 pie filling. Pour the pie filling into the pie shell. Sprinkle with the crumb mixture. Bake 10 minutes. Reduce heat to 350 degrees and continue baking until brown, about 35 minutes.