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Crumb-Topped Cherry Pie

 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


  • 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 McCormick® Pure Almond Extract
  • 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 McCormick® Pure 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.

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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.
Nutritional 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.