Crumb-Topped Cherry Pie

• 1-1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 tablespoons milk
• Filling:
• 1-1/3 cups sugar
• 1/3 cup all-purpose flour
• 2 cans (14 1/2 ounces each) pitted tart cherries, drained
• 1/4 teaspoon almond extract
• Topping:
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup cold butter
• 1 cup heavy whipping cream
• 1 tablespoon confectioners' sugar
• 1/8 teaspoon vanilla extract

1. In a bowl, combine flour and salt. Combine oil and milk; stir into flour mixture with a fork just until blended. Pat evenly onto the bottom and up the sides of a 9-in. pie plate; set aside.
2. In a bowl, combine filling ingredients; pour into crust. For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling.
3. Bake at 425 F. for 35-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
4. Just before serving, in a small mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve with pie. Yield: 6-8 servings.
5. Check out recipes at: www.havefunbaking.com
6. And also at: www.lovetobakeandcook.blogspot.com

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Taken from www.epicurious.com/recipes/member/views/crumb-topped-cherry-pie-50101565 (may not work)