Cherry Crumb Pie
Cherry Crumb Pie – My family’s favorite cherry pie!
4 c. tart cherries, pitted
1¼ c. sugar
¼ c. flour
Unbaked 8- or 9-inch pie crust (see easy pie crust recipe below)
Crumb topping: Combine ¾ c. flour, ½ c. brown or white sugar, and ½ c. butter until crumbly.
Combine cherries, sugar and flour in sauce pan. Cook over medium heat, stirring frequently, until mixture just begins to thicken. Pour mixture into pie crust. Sprinkle crumb topping over pie. Bake in 425 degree oven for 25 minutes or until crust is brown and filling is bubbling. You might want to cover with aluminum foil for part of baking time to prevent top crust from getting too brown.
Variation: To make a cherry crisp, omit pie crust. Pour cherry mixture directly into pie plate (sprayed with vegetable oil). Sprinkle crumb topping over cherries and bake as directed about.
“Easy As Pie” Crust – I found this recipe in my Pillsbury Kitchen cookbook. It couldn’t be easier and makes a very flaky crust!
1½ c. flour
1 t. salt
2 t. sugar
½ c. vegetable oil
2 T. milk
Mix dry ingredients in bowl. Add oil and milk. Stir well. Pat in 9-in. pie plate. Bake for 10 minutes at 375 degrees or proceed to fill before baking.