Ingredients
1-1/4 cups all-purpose flour1/2 teaspoon salt1/2 cup canola oil2 tablespoons 2% milkFILLING:1-1/3 cups sugar1/3 cup all-purpose flour2 cans (14-1/2 ounces each) pitted tart cherries, drained1/4 teaspoon almond extractCRUMB TOPPING:1/2 cup all-purpose flour1/2 cup sugar1/4 cup cold butter, cubed1 cup heavy whipping cream1 tablespoon confectioners’ sugar1/8 teaspoon vanilla extract
Preparation
In a small bowl, combine flour and salt. Combine oil and milk; stir into flour mixture with a fork just until blended. Pat evenly onto the bottom and up the sides of a 9-in. pie plate; set aside.
In a large bowl, combine filling ingredients; pour into crust. For topping, combine flour and sugar; cut in butter until crumbly. Sprinkle over filling.
Bake at 425° for 35-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Just before serving, in a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Serve with pie.
