“This pie was my dad’s favorite and one my mom made frequently for Sunday dinner,” recalls Sandy Jenkins from Elkhorn, Wisconsin. “We had a farm, so Mom made her own butter and ice cream, and she used our fresh dairy products for this pie’s great topping.”
PREP: 25 min.
BAKE: 35 min. + cooling
Yield: 6-8 servings
INGREDIENTS
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk
Filling:
1-1/3 cups sugar
1/3 cup all-purpose flour
2 cans (14-1/2 ounces each) pitted tart cherries, drained
1/4 teaspoon almond extract
Topping:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter
1 cup heavy whipping cream
1 tablespoon confectioners’ sugar
1/8 teaspoon vanilla extract
PROCEDURE
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 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 confectioners’ sugar and vanilla; beat until soft peaks form. Serve with pie.
Recipe taken from Taste Of Home magazine October-November 2006
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