Cherry Crumb Pie
This Cherry Crumb Pie is so easy! Cherry pie filling with almond extract topped with a homemade crumb topping and baked until bubbling.
Servings 8 servings
- 9 inch refrigerated pie crust thawed according to package directions
- 2 21 oz cans cherry pie filling
- 1 tsp almond extract
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 cup butter cold
Place pie crust into a deep dish pie plate. Crimp edges as desired and set aside.
In a medium bowl, stir together pie filling and almond extract. Spread into pie crust.
In another medium bowl, stir together flour and brown sugar. Blend in cold butter using a pastry blender or two knives. You could also place topping ingredients into a small food processor and pulse until coarse crumbs form.
Sprinkle crumb topping evenly over cherry pie filling. Place pie plate on a cookie sheet (to catch any drippings). Bake at 425 for 45 minutes. Place a sheet of foil over the pie during the last 15 minutes of baking to prevent over browning.
Allow to cool and serve!
Calories: 1411kcal | Carbohydrates: 176g | Protein: 16g | Fat: 70g | Saturated Fat: 25g | Cholesterol: 30mg | Sodium: 1052mg | Potassium: 409mg | Fiber: 6g | Sugar: 13g | Vitamin A: 660IU | Vitamin C: 5.4mg | Calcium: 76mg | Iron: 7mg