Nov 07 2019


Okay, maybe we’re going a bit crazy over here, but we’re going to be giving you Thanksgiving Thursday ALL month long! That’s right. We’re talking pie recipes, side recipes, and even a thanksgiving craft here and there for you and the kiddos. Today though, we’re sharing one of the absolute Thanksgiving staples – Cherry Crumble Pie – and I promise it’s super easy, and you are going to love it!


  • 9-inch refrigerated pie crust
  • 2  – 21 oz cans of cherry pie filling 
  • 1 tsp almond extract
  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup of cold butter
  • vanilla ice cream & whipped topping (necessary)


Place the pie crust into the pie plate. Crimp the edges of the pie to make it sit sturdily on the plate! Then leave your crust aside, and in a bowl, stir the pie filling & almond extract together! After that, pour it into the pie crust evenly. Grab another bowl, and start to stir the dry ingredients together. Take the cold butter and blend that in with the dry ingredients. It’s going to feel doughy, so grab some gloves and start kneading the ingredients together – this becomes your crumb topping! Next, sprinkle the crumbs on top of your cherry pie! Place the pie plate in the oven at 425 for up to 45 minutes! You can add a cookie sheet underneath to prevent any drippings. Keep checking the pie to make sure the top doesn’t get too brown, and if it does, try placing a sheet of foil over it to keep it from browning. Pie is ready when the crumbs are a golden brown color. Take the pie out when done, let it cool, add some ice cream and whip and voila, you got an easy and delicious cherry pie!




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