Add a photo

Holiday Cherry Pie

By: Kari Becerra  
"Delicious crumb crust cherry pie. It's great served warm with vanilla ice cream or whipped topping."

Rating: This weblink has been rated 4 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 84 people have saved this

Prep Time:
10 Min
Cook Time:
55 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 1 - 9 inch deep dish pie
 

Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup white sugar
  • 1 teaspoon packed brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 6 tablespoons butter, softened
  • 1 (9 inch) unbaked deep dish pie crust
  • 1 (21 ounce) can cherry pie filling
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup sliced almonds

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C). Whisk together the flour, white sugar, brown sugar, nutmeg, and salt in a bowl. Cut the softened butter into the flour mixture using a pastry blender until crumbly; set aside.
  2. Bake the pie crust in the preheated oven for 10 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C).
  3. Stir together the cherry pie filling and cinnamon. Pour into the prepared pie crust. Sprinkle crumb topping over the pie, then sprinkle with the sliced almonds.
  4. Bake in the preheated oven until crumb topping is lightly browned, about 45 minutes. Serve warm.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 496 | Total Fat: 24.4g | Cholesterol: 31mg

ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2009 by JRKSMOM 
Excellent pie with a great crumb topping and easy to make! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2009 by ElizaJane 
I loved this pie and will be making it again. I found it easier to make with the crumb topping... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2009 by tinab 
I thought the crumb topping could have been sweeter-it tasted like flour. I'd put more brown... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?