Crumb-Topped Cherry Pie
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable oil
2 tablespoons 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 almond extract
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1/8 teaspoon vanilla extract
In a 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 bowl, combine filling ingredients; pour into crust. For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling.
Bake at 425 F. 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 mixing 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.
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Pairs Well With
I have made this pie for Thanksgiving many times and it is always one of the most requested. I also make pumpkin and apple pies but this one disappears fast. It has a delicious filling and a great crunch top.