Cherry Crumb Pie

1 pkg (11 oz.) pie crust mix
5 T. ice water
2 cans (21 oz. each) cherry pie filling
1-1/2 t. grated orange zest
1 t. almond extract
1 C. flour
2/3 C. packed light brown sugar
1/4 C. butter or margarine, melted
1/2 C. sliced almonds

Place baking sheet on rack in lower third of oven. Preheat oven to 425°.

In a bowl, stir together 1-1/2 C. pie crust mix and 2 T. water until dough forms; shape into disk. On a lightly floured surface, roll out dough to a 13" circle. Fit into 9" pie pan; trim & flute edges.

Combine canned filling, zest & extract; spoon into pie shell. Bake on hot baking sheet 10 minutes. Meanwhile, combine flour, brown sugar & remaining crust mix. Stir in butter and remaining water until crumbs form; stir in almonds.

Sprinkle crumb mix over filling to cover. Reduce oven to 375°; bake 30 minutes or until filling is bubbly. Cool; refrigerate 8 hours or overnight. Let stand at room temperature 30 minutes before serving.

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