3 21-ounce cans of cherry pie filling
1/4-pound stick of butter
1 cup of sugar
8 drops of Almond extract
2 pie crusts, such as Pillsbury Pie Crusts
from the dairy case (or make your own)
Mix the cherry filling, butter, sugar and Almond extract in a large pan over
medium heat. Stir until blended, and heat for a few minutes until the mixture
begins to thicken. Stir ocassionally. Preheat the oven to 425 degrees.
While the mixture is heating fit two pie crusts in the bottoms of two deep-dish pie
plates and set them aside.
In a large bowl mix two cups of flour with one cup of sugar. Cut in a
quarter-pound stick of butter until crumbs form evenly throughout. Butter left out
at room temperature works best.
After the filling mixture is heated through, divide it between the two pie shells.
Then sprinkle the crumb mixture over the tops.
Bake at 425 degrees for 10 minutes. Then reduce the heat to 400 degrees and
bake for another 10 minutes or until crusts and tops begin to brown.
|This recipe makes two pies, one
for you, one for the neighbors!
|Makes a great gift. Give the neighbors something good to talk about.
|The Bakery Chef presents ...
Cherry Crumb Pie
at The Fatted Café