Cherry Crumble Pie
1 (9-inch) pie crust
2 lbs pitted sweet cherries (frozen/thawed or fresh)
1 cup sugar
2 1/2 tablespoons quick-cooking tapioca
1 tablespoon cherry brandy or kirsch
Pinch of salt
2 cups Malt-O-Meal Cinnamon Toasters, slightly crushed
1/4 cup all-purpose flour
1/4 cup golden brown sugar, firmly packed
1/2 cup sliced almonds
1/2 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
Filling: Mix cherries, sugar, tapioca, brandy and salt in medium-size bowl. Let stand until tapioca looks translucent, stirring occasionally, about 1 hour. Place pie crust in 9-inch deep-dish glass pie dish. Trim overhang; fold under and crimp edge decoratively. Spoon filling into dough-lined dish. Preheat oven to 375 degrees and make topping to sprinkle on top.
Topping: Blend cereal, flour, sugar, almonds cinnamon and salt in medium-size bowl. Add butter. Rub in with finger-tips, pressing mixture together until moist clumps form.
Bake pie 30 minutes, reduce temperature to 350 degrees and continue to bake for 30-45 minutes. Bake until filling is bubbling thickly and topping is brown and crisp. Cover edges with foil if browning too quickly. Cool at least 30 minutes. Serve warm or at room temperature.
--Recipe from Rosalie Seebeck of Bethany, Past Award-Winning Recipe in a Malt-O-Meal cereal-sponsored Competition