Ingredients for Cherry Cream Crumble Pie
- 1/2 cup granulated sugar
- All Purpose Flour
- Tart Cherries
- 1/2 cup sour cream
- 1 large egg
- Almond Extract
- Unbaked Pastry Shells
- Quick Cooking Oats
- 1/4 cup packed brown sugar
- Ground Cinnamon
- 1/2 cup (1 stick) cold unsalted butter
- 1/2 cup chopped pecans
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How to Make Cherry Cream Crumble Pie
- Preheat oven to 400°F (200°C).
- In a large bowl, combine 1/2 cup granulated sugar, 1/4 cup all-purpose flour, 4 cups fresh or frozen pitted cherries, 1/2 cup sour cream, 1 large egg, and 1 teaspoon almond extract. Mix well.
- Pour the cherry mixture into a 9-inch pie crust.
- For the crumble topping, combine 1/2 cup rolled oats, 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, 1/2 teaspoon ground cinnamon, and a pinch of salt in a medium bowl.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1/2 cup chopped pecans.
- Sprinkle the crumble topping evenly over the cherry filling.
- Cover the edges of the pie crust with foil to prevent over-browning.
- Bake for 20 minutes, then remove the foil and bake for an additional 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
- Let the pie cool completely on a wire rack for at least 1 hour before serving. This allows the filling to set properly.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
119g
Fat
49g
Carbs
17g
