Crumb-Topped Cherry Pie

By Tamipri

Ingredients

• Filling:
• 1 1/4 c. flour
• 1/2 tsp. salt
• 1/2 c. vegetable oil
• 2 Tb. milk
• 1 1/3 c. sugar
• 1/3 c. flour
• 2 cans (14 1/2 oz. each) pitted tart cherries, drained
• 1/4 tsp. almond extract
• Topping:
• 1/2 c. flour
• 1/2 c. sugar
• 1/4 c. cold butter
• 1 c. heavy whipping cream
• 1 Tb. powdered sugar
• 1/8 tsp. vanilla extract

Preparation

Step 1

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" 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 a 425 degrees 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 powdered sugar and vanilla; beat until soft peaks form. Serve with pie.