Crumb-Topped Cherry Pie

• 1-1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup canola oil
• 2 tablespoons 2% milk
• 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
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup cold butter, cubed
• 1 cup heavy whipping cream
• 1 tablespoon confectioners' sugar
• 1/8 teaspoon vanilla extract

1. In a small 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 large bowl, combine filling ingredients; pour into crust. For topping, combine flour and sugar; cut in butter until crumbly. Sprinkle over filling.
3. Bake at 425u0b0 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 bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve with pie.

flour, salt, canola oil, milk, sugar, flour, cherries, almond extract, allpurpose, sugar, cold butter, heavy whipping cream, sugar, vanilla

Taken from www.tasteofhome.com/recipes/crumb-topped-cherry-pie/ (may not work)