Recipe by Kari Becerra
"Delicious crumb crust cherry pie. It's great served warm with vanilla ice cream or whipped topping."
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packed brown sugar
1 (9 inch)
unbaked deep dish pie crust
1 (21 ounce) can
cherry pie filling
I liked this alot, its very good warm!! Added alot more brown sugar though and didnt use the almonds.
i loved it! just added more of the crumb mix on top with twice the amount of brown sugar. Otherwise was very good recipe!
Excellent pie with a great crumb topping and easy to make!
I have been making this for a few years now and it is always a hit! Do add more brown sugar. When I want something a little different I mix in a can of crushed pineapple with the cherry pie filling. It is delicious!
This is the best cherry pie I've ever made! I wanted to make a recipe with cherries canned in juice, but couldn't find any at the local grocery store. In my hunt for a recipe using pie filling, this is the one that looked best. I'm sure it is! The only thing I changed was adding 1/2 t. of almond extract to the cherries. Wonderful!
This is BY FAR the best pie I have ever made or had. I cannot believe how yummy it was. We ALL went back for seconds! Great recipe! Thanks!
This is the best cherry pie I've tasted. The only problem I had with the recipe is that when I baked the empty pie shell for 10 minutes, it came out shriveled and burned. Thank goodness they came two to a pack, and the pie baked up well without pre-baking the shell.
I follow the recipe, just swapped nutmeg for cinnamon, and omitted the almonds.
* Percent Daily Values are based on a 2,000 calorie diet.
Holiday Cherry Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 220
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