Crumb-Topped Cherry Pie

Name: Crumb-Topped Cherry Pie
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 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

“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.”

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.
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.

Nutrition Facts

1 piece: 614 calories, 31g fat (12g saturated fat), 57mg cholesterol, 223mg sodium, 82g carbohydrate (56g sugars, 1g fiber), 5g protein.

Originally published as Cherry Pie with Homemade Whipped Cream in Taste of Home October/November 2006

Reviews

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Jaroburk

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!
MariahL

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.
ktownsend

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!
muttluvr76

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.

Crumb-Topped Cherry Pie

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