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