- 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.
Reviews for Crumb-Topped Cherry Pie
"I most certainly would make this pie again! It is plenty sweet, so I may experiment on cutting back the sugar a bit in the cherry mixture, but so far I've just stuck with the recipe amount. The only change I did make that I thought others might be interested in know is that I used 3-3/4 to 4 cups fresh tart cherries instead of canned cherries. Turned out magnificent! Definitely my "go-to" cherry pie recipe from now on!"
"Excellent recipe....great reviews from my family. I will certainly save this recipe to make when we have company. I spread out the crust and cut a little heart out with a cookie cutter and bake on the top just like Grand Traverse...so cute! I did not make the whipped cream along with it, so I can not rate that."
"My boyfriend's mom made this for Thanksgiving a few years ago and I could have eaten the whole pie. She accidentally put some almond extract in the topping too, and I keep putting a few drops in when I make it too. I have made this a couple times for holidays and it is my "go to" recipe for cherry pie ( I have never been much of a double crust person). The crust is so easy and good I may try it for other recipes as well. Thanks for the great recipe!"
"What a wonderful pie! The filling was just a tad too sweet for my taste, so next time I'll use less sugar. I also used 1/2 c. sliced almonds for the topping--marvelous! This is my new "standard" cherry pie recipe."