Cherry-Cream Crumble Pie

Name: Cherry-Cream Crumble Pie
Total time: P2H
Yield: 8
Cuisine: Fusion
Ingredients: sugar; flour; cherries; sour cream; eggs; almond extract; pie shell (9 inch); oats, quick cooking; flour; brown sugar; cinnamon; butter; pecans

Submitted by bakeforfun

I got this recipe out of a magazine a few years back and I have made it a lot. The person who submitted it said it won her a blue ribbon, she also said she was a six-time Pillsbury Bake-Off finalist. I had no way to confirm this but the recipe sounded good and when I tried it I loved it.

YIELD

8 servings

PREP

20 min

COOK

45 min

READY

2 hrs

Ingredients

CUP SUGAR

TABLESPOONS ALL-PURPOSE FLOUR

X CHERRIES
cans, (15 ounces each) pitted, tart, drained *

CUP SOUR CREAM
8 ounces

LARGE EGGS
beaten

TEASPOON ALMOND EXTRACT *

EACH PIE SHELL (9 INCH)
unbaked

CUP OATS, QUICK COOKING

⅓

CUP ALL-PURPOSE FLOUR

⅓

CUP BROWN SUGAR
packed *

TEASPOON CINNAMON

CUP BUTTER
cold

CUP PECANS
chopped

Directions

In a large bowl, combine the sugar, flour, cherries, sour cream, egg and extract; stir well. Spoon into the pastry shell. Bake at 400℉ (200℃). for 20 minutes.

For topping, combine the oats, flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling.

Cover edges of crust to prevent overbrowning. Bake for 25 to 30 minutes or until topping is lightly browned. Cool on a wire rack for 1 hour. Store in the refrigerator. Yield: 8 servings.

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