1 pastry circle from 15 ounce refrigerated pie crust
2 (21 ounce) cans cherry pie filling
1/4 to 1/2 teaspoon grated orange peel
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter or margarine
1/4 cup unblanched almonds

Preheat oven to 425 degrees F.

Fit pie crust into a 9-inch pie plate. Lightly dampen underside of crust and turn edge under pressing firmly to rim of pie plate.

In a large bowl, combine pie filling and orange peel. Spoon into pie crust. Set aside.

In a small bowl combine flour, sugar and cinnamon. Using pastry cutter or blender, cut in butter until it resembles coarse crumbs. Sprinkle mixture over cherry pie filling, covering completely and evenly. Bake 20 minutes until filling is hot and top is golden brown. Sprinkle with almonds.