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Crumb-Topped Cherry Pie
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Source: Taste of Home Best Holiday Recipes
| 1 1/4 c. | flour |
| 1/2 tsp. | salt |
| 1/2 c. | vegetable oil |
| 2 Tb. | milk |
| Filling: | |
| 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 |
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.
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