CRUMB-TOPPED CHERRY PIE

Crumb-Topped Cherry Pie image

"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."

Provided by Taste of Home

Time 1h

Yield 8 servings.

Number Of Ingredients 16

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

Steps:

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 : Calories 614 calories, Fat 31g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 223mg sodium, Carbohydrate 82g carbohydrate (56g sugars, Fiber 1g fiber), Protein 5g protein.