Whereas my favorite pie is apple pie, my husband’s favorite is cherry. And you know what, I’m glad, because it’s a lot easier. It’s easier because you open up a can of cherry pie filling, and dump it into the crust. No need to peel and slice a large mountain of apples (although I do realize there is such a thing as canned apple pie filing, which I must admit I am eager to try). 

Just like my apple pie recipe, this cherry pie has a scrumptious buttery crumble topping. I am usually all about gluten free and sugar free baking, but I only make pie twice a year (thanksgiving and Christmas), and we thankfully don’t have allergies to gluten, so I make an exception for pie. When it comes to pie, there’s no substitution for the real thing, in my book. 


  • 1 pie crust, thawed 
  • 1 21 oz can of cherry pie filling
  • 2/3 cup flour
  • 1 tsp almond flavoring (optional) 
  • ½ cup butter (cold, grated)
  • 2/3 cup sugar


  1. Pre-heat oven to 375. 
  2. Lay crust in pie pan and pierce a few times. 
  3. Pour the pie filling in
  4. Put remaining ingredients in a bowl and use a pastry blender/fork/cheese grater until the butter is crumbled and everything is mixed.
  5. Sprinkle the crumb topping over the top of the cherry filling.
  6. Bake 30 to 40 minutes or until topping is golden brown and filling is bubbly around edges. 
  7. Let cool 30 minutes and enjoy!

Adapted from: http://www.singingthroughtherain.net