Mom's Cherry Pie

At the family "early Thanksgiving" where this was served this week, I claimed that Mom's cherry pie had a "secret ingredient."  I don't actually think that it's all that secret, really... in fact, I think a couple of people at the big table had guessed it, and I think it's probably something a lot of people likely use in their pies, but.... it's almond extract (in lieu of the more "traditional" vanilla).  You DO have to use almond in this recipe, or it will NOT taste like MOM'S.

Also, Mom's cherry pie always has a crumb topping rather than a regular pie crust top.

Mom's Cherry Pie

Ingredients
3/4 cup sugar
3 tablespoons flour
1/8 tablespoon salt
2 – 1-pound cans red sour cherries, drained (save juice) - Mom always used the Oregon brand in the black-labeled can
1 tablespoon butter
1/2 tablespoon almond extract
Prepared pastry (pie) shell - it's OK with Mom if you use a frozen pie shell, as she was not a huge fan of pastry-making!



Directions
Preheat oven to 400 degrees.

Stir sugar, flour, and alt together in saucepan.  Blend in cherry juice and a few drops of red food coloring.

Add cherries; cook and stir over medium heat until mixture boils; continue gently boiling and stirring for 1 minute.

Remove from heat; stir in butter and almond extract.  Set aside to cool.

Pour cooled filling into pastry shell.  Spread topping (see below) completely over top. 

Topping
3/4 cup flour
1/2 cup sugar
1/3 cup butter

Cut all ingredients together until crumbly.  Spread over top of cooled filling in pie shell.   

Bake 30 – 40 minutes.

NOTES:  You can make the topping in a food processor - just pulse for a few seconds to cut the flour and sugar into the butter.  

Also, if you want me to email you a PDF of the recipe - formatted much better than it is here on the blog - let me know.