Cherry Crumb Pie

I would hate to lose this crumb topping recipe. Here is the entire recipe, though I use just canned cherries.  Credit: Dish 'n That

Cherry Crumb-Top Pie

For the bottom crust:

• Use your favorite pastry recipe or click here for mine.

For the filling:

1. 4 cups fresh pitted cherries
2. 2 tablespoons quick-cooking tapioca, dissolved in a few tablespoons of cranberry or orange juice
3. 3/4-1 cup of sugar, depending on how sweet the cherries are
4. 1/2 teaspoon almond extract
5. pinch of salt
6. dash of cinnamon

For the crumb topping:

1. 1/2 cup all-purpose flour
2. 1/4 cup quick rolled oats
3. dash of cinnamon
4. 1/4 cup sugar
5. 1/4 cup unsalted butter (or substitute Earth Balance), chilled

• Mix the cherries in a large bowl with all the other ingredients; let set for about 14 minutes while you prepare the pastry and topping.
• Roll out the bottom crust and lay it in a 9-inch pie plate. Crimp the edges.
• For the crumb topping, mix the flour, oats, sugar and cinnamon. Cut in the butter and work the mixture with a pastry blender, or your fingers, until it resembles large coarse crumbs; set aside.
• Pour the filling into the pastry-lined pie plate. Sprinkle the crumb mixture on top.
• Cover the edges of the pastry with foil guards or make your own with aluminum foil. Put the pie plate on a large baking sheet to prevent if from bubbling over. Bake the pie in a preheated 450-degree oven for about 15 minutes. Lower the heat to 350 degrees and cook another 15 minutes; remove the foil covers; cook another 15 minutes or until bubbly and browned.

Let cool on a rack (or on a window sill with the window open and curtains flowing in the breeze; get the picture?!) before slicing and serve with a dollop of whipped cream or good vanilla ice cream.