Makes one 9-inch pie.


1 unbaked 9-inch pie shell

3 cups fresh or frozen pie cherries, thawed

3 cups fresh or frozen chopped rhubarb, thawed

1/3 cup water

3 tablespoons all-purpose flour

3/4 cup granulated sugar

1/2 teaspoon almond extract

1/4 cup butter, at room temperature

1/2 cup granulated sugar

1/2 cup all-purpose flour

1/3 cup rolled oats

1/2 teaspoon ground cinnamon

Preheat the oven to 375 degrees F.

Prepare the pie shell.

In a medium saucepan, combine the rhubarb, cherries, water, 3 tablespoons flour, and 3/4 cup sugar.

Stir well and bring just to a boil.

Reduce heat to medium low.

Cover and simmer for 3 minutes.

Stir in the almond extract.

Spoon the filling into the prepared pie shell.

With a pastry blender or your fingers, combine the butter, 1/2 cup sugar,  1/2 cup flour, oats, and cinnamon until blended and crumbly.

Sprinkle over the top of the pie.

Bake for 30-40 minutes, or until the topping is browned and the filling is bubbly.



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Comments on: "Cherry-Rhubarb Crumble Pie" (1)

  1. What a splendid recipe, thanks so much for sharing =)

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