Crumb-Topped Cherry Pie
Taste of Home
- try a FREE ISSUE today!
“This pie was my dad’s favorite and one my mom made frequently for Sunday dinner,” recalls Sandy Jenkins from Elkhorn, Wisconsin. “We had a farm, so mom made her own butter and ice cream, and she used our fresh dairy products for this pie’s great topping.”
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min. + cooling
Ingredients:
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 2 tablespoons milk
- FILLING:
- 1-1/3 cups sugar
- 1/3 cup all-purpose flour
- 2 cans (14-1/2 ounces each) pitted tart cherries, drained
- 1/4 teaspoon almond extract
- TOPPING:
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup cold butter, cubed
- 1 cup heavy whipping cream
- 1 tablespoon confectioners' sugar
- 1/8 teaspoon vanilla extract
Directions:
In a bowl, combine flour and salt. Combine oil and milk; stir into flour mixture with a fork just until blended. Pat evenly onto the bottom and up the sides of a 9-in. pie plate; set aside.
In a large bowl, combine filling ingredients; pour into crust. For topping, combine flour and sugar; cut in butter until crumbly. Sprinkle over filling.
Bake at 425° for 35-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Just before serving, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve with pie. Yield: 6-8 servings.