approx. 4 1/2 cups dark sweet pitted cherries, frozen
1 cup white sugar
1/4 teaspoon pure almond extract
3 tablespoons minute tapioca
1 (9inch) pie crust
1 cup unbleached all-purpose flour
1/2 cup salted butter, room temp.
1/2 cup white sugar
In a medium sized bowl, bring cherries to room temp. Pour 1 cup sugar over cherries, stir. Add almond extract, stir. Now stir in minute tapioca.
Meanwhile preheat oven to 400 degrees F.
Pour cherry mixture into a prepared 9 inch pie crust. Set aside.
In a medium sized bowl, combine 1 cup flour, 1/2 cup butter and 1/2 cup white sugar with a pastry blender or fork until you get course like crumbs the size of peas. You're now ready to top the pie with this buttery crumbly goodness.
Bake pie in your preheated 400 degree F. oven for one hour or until filling is bubbling over the sides of the pie and top is a lightly golden brown. Remove from oven and place pie on a cooling rack.
You can make this pie a head of time without baking and stick it in the freezer. If doing so, wrap pie well with a layer of plastic wrap and then a layer of aluminum foil. To bake, bring pie to room temp. Remove plastic wrap and foil, bake as directed.
Recipe by My Crowded Kitchen at http://mycrowdedkitchen.com/cherry-pie-with-crumb-topping/