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| CHERRY CRUMB PIE | |
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1 1/3 c. sugar 1/4 c. flour 1/2 tsp. almond extract 2 cans red sour pitted cherries 1 c. flour 1/2 c. sugar 2 tbsp. butter 1/4 tsp. salt 1 (9") unbaked pie crust Stir 1/2 cup juice from canned cherries into 1 1/3 cup sugar, 1/4 cup flour and almond extract. Cook over moderate heat until mixture thickens and boils, stirring while cooking. Combine 1 cup flour, 1/2 cup sugar, 2 tablespoons butter and 1/4 teaspoon salt. Blend until small crumbs form. Drain rest of juice from cherries. Put cherries into pie crust. Cover with hot juice mixture. Top with crumbs. Bake 35-45 minutes in 425 degree oven. | |
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recipe reviews #52745
Rhonda (Texas) says:
This recipe was awesome. It was just perfect and I'm picky with my pies but I would buy this pie anywhere
#175685
Marilyn Jolly Yeutsy (Washington) says:
Following the recipe to the letter, I ended up with cherry soup. The crumb topping was very dry and just didn't have enough moisture to form crumbs. It's very sweet, so much so that you can hardly taste the cherries. Disappointing.
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