Cherry Orchard Pie
1 (9-inch) unbaked pie shell
2 cans (1 lb. 5 oz each) red ruby cherry pie filling and topping
2 tablespoons cornstarch
6 tablespoons butter
1/4 teaspoon almond extract
1/2 cup Mandelin Blanched Slivered Almonds, toasted
1/4 cup flour
1/4 cup brown sugar
1/4 cup old-fashioned rolled oats
Prepare pie shell (recipe below); set aside.
In a mixing bowl, blend part of cherry liquid with cornstarch to dissolve. Stir in remaining cherries and liquid.
Melt 2 tablespoons butter in a pan or microwave then stir into cherry mixture.
Stir in almond extract and 1/4 cup almonds; mix well.
Pour mixture into prepared shell; set aside.
In a bowl, combine flour and brown sugar. Cut in remaining 4 tablespoons butter, until evenly blended. Stir in remaining 1/4 cup almonds and oats; mix well. Sprinkle over cherry filling.
Bake below oven center at 350 degrees, 1 hour, or until crust is golden and cherries have thickened; cool. Serve with vanilla ice cream, if desired.
Combine 1-1/2 cups flour with 1/2 teaspoon salt. Cut in 1/2 cup shortening until particles are the size of peas. Blend in 1/4 cup milk. Form mixture into a ball.
Flatten ball on lightly floured surface. Roll to 11-inch circle. Fit into deep dish 9-inch pie plate. Trim edges 1/2-inch from pan. Turn edges under and flute.
Almond Board of California