- 3/4 cup all-purpose flour
- 1/4 cup white sugar
- 1 teaspoon packed brown sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 6 tablespoons butter, softened
- 1 (9 inch) unbaked deep dish pie crust
- 1 (21 ounce) can cherry pie filling
- 1/4 teaspoon ground cinnamon
- 1/3 cup sliced almonds
- Preheat an oven to 425 degrees F (220 degrees C).
- Whisk together the flour, white sugar, brown sugar, nutmeg, and salt in a bowl. Cut the softened butter into the flour mixture using a pastry blender until crumbly; set aside.
- Bake the pie crust in the preheated oven for 10 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C).
- Stir together the cherry pie filling and cinnamon. Pour into the prepared pie crust. Sprinkle crumb topping over the pie, then sprinkle with the sliced almonds.
- Bake in the preheated oven until crumb topping is lightly browned, about 45 minutes. Allow to cool about 30 minutes before slicing. Serve warm.