CHERRY-CREAM CRUMBLE PIE

Cherry-Cream Crumble Pie image

I created this yummy recipe for a cherry pie contest at the San Diego County Fair when i was first married in 1984. It won the blue ribbon. I love entering contests and am a six-time Pillsbury Bake-Off finalist. -Marian Hollingsworth, La Mesa, California

Provided by Taste of Home

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1/2 cup sugar
3 tablespoons all-purpose flour
2 cans (15 ounces each) pitted tart cherries, drained
1 cup sour cream
1 large egg, lightly beaten
1/4 teaspoon almond extract
1 unbaked pastry shell (9 inches)
TOPPING:
1/2 cup quick-cooking oats
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 cup cold butter
1/2 cup chopped pecans

Steps:

In a large bowl, combine the sugar, flour, cherries, sour cream, egg and extract. Spoon into the pastry shell. Bake at 400° for 20 minutes., For topping, combine the oats, flour, brown sugar and cinnamon in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling. Cover edges of crust to prevent overbrowning. , Bake for 25-30 minutes or until topping is lightly browned. Cool on a wire rack for 1 hour. Store in the refrigerator.

Nutrition Facts : Calories 463 calories, Fat 24g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 188mg sodium, Carbohydrate 56g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.