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Crumb-Topped Cherry Pie

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6-8 servings Easy
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Ingredients (16)

  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 tablespoons milk


  • 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


  • 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

I have made this pie for Thanksgiving many times and it is always one of the most requested. I also make pumpkin and apple pies but this one disappears fast. It has a delicious filling and a great crunch top.


  1. 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.
  1. 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.
  1. Bake at 425 F. for 35-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
  1. 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. Yield: 6-8 servings.
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