This Cherry Crumb Pie is so easy! Cherry pie filling with almond extract topped with a homemade crumb topping and baked until bubbling.
- 9 inch refrigerated pie crust thawed according to package directions
- 2 21 oz cans cherry pie filling
- 1 tsp almond extract
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 cup butter cold
Place pie crust into a deep dish pie plate. Crimp edges as desired and set aside.
In a medium bowl, stir together pie filling and almond extract. Spread into pie crust.
In another medium bowl, stir together flour and brown sugar. Blend in cold butter using a pastry blender or two knives. You could also place topping ingredients into a small food processor and pulse until coarse crumbs form.
Sprinkle crumb topping evenly over cherry pie filling. Place pie plate on a cookie sheet (to catch any drippings). Bake at 425 for 45 minutes. Place a sheet of foil over the pie during the last 15 minutes of baking to prevent over browning.
Allow to cool and serve!