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Crumb-Topped Cherry Pie Recipe


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     Crumb-Topped Cherry Pie

Category   Desserts - Breads
Sub Category   None
Servings   6-8

1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup vegetable oil
2 tbsp milk
1 1/3 cups sugar
1/3 cup all-purpose flour
2 cans (14 1/2 oz each) pitted tart cherries, drained
1/4 tsp almond extract
1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup cold butter
1 cup heavy whipping cream
1 tbsp confectioners 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 in 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 at 425 for 35-45 min 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 confectioners sugar and vanilla; beat until soft peaks form. Serve with pie.

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