Cherry Crumb Pie
This yummy cherry pie is so good, that it was gone in the blink of an eye once we cut into it.
The recipe comes from The Farm House Cookbook from 1991, and originally called for sour cherries. I couldn’t find sour cherries, so I used sweet cherries, and it was still delicious!
PrintCherry Crumb Pie
Sweet cherries and an almond crumb topping make this lovely Cherry Crumb Pie a winner!
- Prep Time: 10 minutes
- Cook Time: 45 Minutes
- Total Time: 55 minutes
- Yield: 8 slices
- Category: Baking
Ingredients
1 prebaked pie shell
For the Topping:
1/4 cup all-purpose flour
1/2 cup granulated sugar
pinch of salt
6 Tablespoons salted butter, cut into small pieces
1/2 cup almonds, chopped coarsely
For the Filling:
4-4-1/2 cups of pitted cherries
3 Tablespoons granulated sugar
1 Tablespoon quick-cooking tapioca
Instructions
Preheat your oven to 375 degrees.
Prepare the topping by mixing the flour, sugar, and salt together. Add the butter, working it in quickly with the tips of your fingers, or by using a pastry blender.
Stir in the almonds, and set the mixture aside.
In a small bowl, combine the tapioca and sugar.
Layer 1/3 of the cherries into the prebaked pie shell, and sprinkle 1/3 of the tapioca mixture over the fruit. Repeat until you’ve used all of the cherries and the tapioca mixture.
Cover the cherries completely with the crumb topping, and press it down gently.
Bake approximately 45 minutes, until the pie is golden and the filling is beginning to bubble up through the topping.
Let cool to room temperature, then serve plain, with vanilla ice cream, or with whipped cream.
