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Crumb-Topped Cherry Pie

TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling YIELD: 8 servings.
“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

  • 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.

Nutrition Facts

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

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