This is honest to goodness old fashioned cherry pie. The tartness of the cherries and the sweet crumb topping are the perfect marriage. No processed anything here, made with real ingredients. Baking time is cut in half by cooking the fruit before going into the pie crust. Top with a scoop of real vanilla ice cream and enjoy.
1) In a large sauce pan, add cherries, sugar, and flour. Mix well. Cook over medium heat, stirring often to prevent scorching, until it comes to a bubble. Allow to bubble for a couple of minutes. Remove from heat.
2) Preheat oven to 375F. In small mixing bowl, add all crumb topping ingredients. Blend together with fingers until you have a crumbly mixture. Set aside.
3) Prepare pie crust and put into 9” pie plate. Flute edges. Pour in warm cooked cherry filling. Sprinkle crumb mixture over filling. Bake for 30-35 minutes or until crust is nicely brown.
**Tip: I bake pies on a foil lined cookie sheet to prevent a messy oven.
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LOVED it. My brother said it was a miracle in his mouth. I couldn’t find sour cherries so had to use the regular sweet that were in season but it was still awesome.
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