For the filling:
4 cups pitted sour cherries
¼ cup flour
1 cup sugar
For the crumb topping:
½ cup flour
¾ cup sugar
½ teaspoon cinnamon
5 tablespoons softened butter
One single pie crust, recipe below
1) In a large sauce pan, add cherries, sugar, and flour. Mix well. Cook over medium heat until it comes to a bubble, allow to bubble for a couple of minutes. Remove from heat.
2) Preheat oven to 375’. In small mixing bowl, add all crumb topping ingredients. Blend together with fingers until you have a crumbly mixture. Set aside.
3) Prepare pie crust and put into 9” pie plate. Flute edges. Pour in warm cooked cherry filling. Sprinkle crumb mixture over filling. Bake for 30-35 minutes or until crust is nicely brown.
**tip**I bake pies on a piece of foil to catch any potential drippings from messing up my oven. Cut a large enough piece to fit under the pie and curl up the edges.