** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Mix baking mix and sugar. Cut in margarine with fork or pastry blender until mixture is crumbly.
3. Press firmly on bottom and up side of ungreased tart pan with removable bottom or quiche pan, about 9x1 inch.
4. BAKE 12 to 15 minutes or until light brown; cool.
5. Remove side of pan. MIX pie filling, almonds and almond extract; spread evenly over crust.
6. Cut into wedges. Serve with whipped topping if desired.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tree Nuts, Almonds, Cherry, Natural Sweeteners allergies.
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