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Crumb-Topped Cherry Pie




Source of Recipe


adapted from Taste of Home


Recipe Introduction


Very good pie! Be sure to read my notes though.


List of Ingredients




Crust: (I made a different crust)
* 1-1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup canola oil
* 2 tablespoons milk

* FILLING:
* 1-1/3 cups sugar (I used 1 cup)
* 1/3 cup all-purpose flour
* 2 cans (14-1/2 ounces each) pitted tart cherries -- drained
* 1/4 teaspoon almond extract

* 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

Recipe



* 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 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. Yield: 6-8 servings.

NOTES : My changes: I made the Favorite Tender Crust out of the King Arthur Baker's Companion (pg. 418) which makes an awesome pie crust; reduced the sugar to 1 cup (instead of 1 1/3 cup) in the filling; measured my sugar and flour for the streusel topping and then took out about a Tbs. of each; and I didn't make the whipped cream. Even with reducing the sugar, the pie was still fairly sweet. It could be reduced even further and I can't imagine using the full amount it calls for. I will just have to tweak it a bit more the next time I make it, but it was still very good. I had to shield my crust around the edges toward the end because it was getting very brown. So be sure to check it early.