Cherry Crumb Pie

This Cherry Crumb Pie is so easy! Cherry pie filling with almond extract topped with a homemade crumb topping and baked until bubbling - perfect for fall!

Well, we have exactly one week and one day before the boys' first day back to school. Another summer with no beach trip. No feet in the sand. No walks on the boardwalk at night.
I'm really sad about this, can you tell??
I have literally no room to complain, since our family vacation this year was to DISNEY WORLD. It was absolutely wonderful and I honestly can't wait until we can go again. But I definitely do miss the beach!
The last beach trip we took to Ocean City, NJ three summers ago. I was pregnant with Reuben and it was really hard walking so much! The following summer we had a crawling baby and we had just moved, so vacation plans were out. And of course this summer, having spent a lot of money at Disney, I really couldn't justify another expensive of even one night at the beach. The room rates at the Jersey shore are outrageous! Plus, with our size family, and the fact that Wesley snores (HA), we definitely need a suite for our needs.

So that makes this the longest I've ever gone without visiting the beach. I'm so lucky that we live within 3 hours drive to the Jersey Shore beaches, plus not that much further from MD, DE, even VA beaches. I'm thinking I know where our next year's vacation is going to be. :)
If it's any consolation for the summer being over with no opportunity to dip my toes in the ocean, it's all the fabulous FOOD that fall brings! Especially in our family, pies are a huge tradition. My mom has been making this Cherry Crumb Pie recipe for as long as I can remember! You can't go wrong with this one, that's for sure!

Yield: 8 servingsAuthor: Kelly Miller

This Cherry Crumb Pie is so easy! Cherry pie filling with almond extract topped with a homemade crumb topping and baked until bubbling - perfect for fall!

prep time: 10 MINScook time: 45 MINStotal time: 55 mins

INGREDIENTS:

1 refrigerated pie crust, thawed according to package directions
2 21oz cans cherry pie filling
1 teaspoon almond extract
1 cup flour
1/2 cup brown sugar
1/2 cup (1 stick) butter, cold

INSTRUCTIONS

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!

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This is actually my dad's favorite pie for Thanksgiving so I actually had him over to enjoy a slice of this fabulous pie. He loved it as always! If you try this one, let me know what you think of the flavor in the comment section below!