Cherry Cream Crumble Pie
CATEGORIES
Pie 
INGREDIENTS
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 2 15 ounce cans, pitted tart cherries, drained
  • 1 8 ounce sour cream
  • 1 egg, beaten
  • 1/4 teaspoon almond extract
  • 1 pastry shell, unbaked
  • TOPPING
  • 1/2 cup quick-cooking coats
  • 1/3 cup flour
  • 1/3 cup brown sugar, packed
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup cold butter
  • 1/2 cup pecans, chopped
DIRECTIONS
  1. In a large bowl, combine the sugar, flour, cherries, sour cream, egg and extract; stir well. Spoon into the pastry shell. Bake at 400 degrees for 20 minutes.
  2. 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 overbrowing. Bake for 25-30 minutes or until topping is lightly browned. Cool on a wire rack for 1 hour. Store in the refrigerator. Yield: 8 servings.