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Crumb-Topped Cherry Pie

“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.”

6-8 ServingsPrep: 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 2% 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
CRUMB 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 small 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.

2 of 2

Crumb-Topped Cherry Pie (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 piece) equals 614 calories, 31 g fat (12 g saturated fat), 57 mg cholesterol, 223 mg sodium, 82 g carbohydrate, 1 g fiber, 5 g protein.