Star Spangled Cherry Pie with Crumble Topping

By rossboys

Ingredients

• Crumble Topping:
• 4 c. tart cherries, frozen or fresh
• 1 c. granulated sugar
• 3 T. quick-cooking tapioca
• 1/2 t. almond extract
• Pastry for one-crust 9-inch pie
• 2 T. butter or margarine
• 1/2 c. butter, softened
• 1/2 c. brown sugar, packed
• 1 c. flour

Preparation

Step 1

In a medium bowl, combine cherries, sugar, tapioca and almond extract and mix well (it is not necessary to thaw frozen cherries before using). Let cherry mix stand for 15 minutes.

Line a nine-inch pie plate with pastry and fill with cherry mixture. Dot with 2 T. butter.

To make crumble topping, combine 1/2 c. soft butter, brown sugar and flour in a small bowl and mix until crumbly. Top cherry filling with crumble topping and bake in preheated 400° oven for 50 to 55 minutes or until crust is golden brown and filling is bubbly.
Note: Two cans (16 oz. each) well-drained unsweetened tart cherries can be substituted for frozen or fresh cherries.

Tip: If freezing your own cherries, arrange in a single layer on a cookie sheet after pitting. Freeze until solid to prevent cherries from clumping together, then bag.