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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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âThis pie was my dadâs favorite and one my mom made frequently for Sunday dinner,â recalls Sandy Jenkins from Elkhorn, Wisconsin. âWe had a farm, so mom made her own butter and ice cream, and she used our fresh dairy products for this pieâs great topping.â Ingredients:
1-1/4 cups king arthur unbleached 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 king arthur unbleached all-purpose flour |
2 cans (14-1/2 ounces each) pitted tart cherries, drained |
1/4 teaspoon almond extract |
crumb topping: |
1/2 cup king arthur unbleached 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 |
Directions:
1. 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.
2. In a large bowl, combine filling ingredients; pour into crust. For topping, combine flour and sugar; cut in butter until crumbly. Sprinkle over filling.
3. Bake at 425° for 35-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
4. 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.
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