Every Presidents Day, my mom would make a cherry pie. Something about Washington cutting down the cherry tree or something? I will never make it as good as my mom. I know that. Usually, hers had two crusts. But my favorite was when it had a crumb top. Warm it up and top it with a little scoop of ice cream. It might make President’s Day your favorite holiday! …or at least February your favorite month!
- 3 14-ounce cans pitted tart cherries in water (not pie filling)
- 1 cup sugar
- 1/4 cup cornstarch
- 1/8 tsp salt
- 2 TBS butter
- 1/4 tsp almond extract
- 1 refrigerated pie crust (or make a crust from scratch)
- 1 stick butter chilled and cubed
- ½ cup granulated sugar
- 1 cup all purpose flour
- ½ tsp. cornstarch
- 1 tsp. baking powder
- ¼ tsp. salt
- dusting of ground cinnamon
- Preheat oven to 375
- Remove pie crust from box and allow to warm slightly on the counter before unrolling.
- Into a measuring cup, drain liquid from cherries to make 1 cup of liquid.
- Transfer to a saucepan and add sugar, cornstarch and salt. Whisk well to combine before heating.
- Bring to a boil, stirring often.
- Reduce heat to medium and simmer about 3 to 5 minutes until thickened.
- Turn off heat and add butter, almond extract, and cherries. Set aside.
- Make crumble topping:
- Cut a stick of chilled butter into cubes.
- In a mixing bowl, stir the sugar, flour, cornstarch, baking powder and salt.
- Fold the butter into the dry ingredients and mix with a mixer or food processor until crumbly.
- Using your hands, mix together to form the crumble.
- Unroll one crust into the bottom of a 9-inch pie plate. Fold or crimp edges of the crust.
- Add the filling.
- Sprinkle crumble over the pie filling.
- Sprinkle the topping with a dusting of cinnamon.
- Bake 40 to 45 minutes, tenting with foil if the crust begins to get too dark.
- Cool before serving for at least 3 hours or overnight.
As always, thanks to…