Crumb-Topped Cherry Pie Recipe
Crumb-Topped Cherry Pie Recipe photo by Taste of Home

Crumb-Topped Cherry Pie Recipe

Publisher Photo
“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.”
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES: 6-8 servings

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

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.

Directions

  1. 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.
  2. In a large bowl, combine filling ingredients; pour into crust. For topping, combine flour and sugar; cut in butter until crumbly. Sprinkle over filling.
  3. Bake at 425° for 35-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
  4. 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

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.

Reviews for Crumb-Topped Cherry Pie

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jul. 4, 2013

"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!"

MY REVIEW
Reviewed Jun. 11, 2011

"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 REVIEW
Reviewed Nov. 11, 2009

"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!"

MY REVIEW
Reviewed Apr. 26, 2008

"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."

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