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.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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.

Reviews

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Average Rating:

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.