“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.”
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 2 tablespoons 2% milk
- 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
- 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.
- 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.
Originally published as Crumb-Topped Cherry Pie in Taste of Home October/November 2006, p12
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