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Cherry Cream Crumble Pie (Oh My)

by on February 16, 2010 in Desserts, Pies February 16, 2010 DessertsPies
See post on sugarnspice’s site!
4.50 Mitt(s) 4 Rating(s)4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5

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Level: Easy

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Description

This is a sweet, creamy, tart, insanely-amazing take on the traditional cherry pie. I used PW’s recipe for the pie crust or you can use store-bought. It’s best to let this one chill completely before serving.

Ingredients

  • FOR THE FILLING:
  • ½ cups Sugar
  • 3 Tablespoons All-purpose Flour
  • 2 cans (15 Oz. Size) Pitted Tart Cherries, Drained
  • 1 cup Sour Cream
  • 1 whole Egg, Lightly Beaten
  • ¼ teaspoons Almond Extract
  • 1 whole Unbaked Pie Crust (I Use PW's Or You Can Use Store-bought)
  • _____
  • FOR THE CRUMBLE TOPPING:
  • ½ cups Quick Cooking Oats
  • ⅓ cups All-purpose Flour
  • ⅓ cups Packed Brown Sugar
  • ¼ teaspoons Ground Cinnamon
  • ¼ cups Cold Butter
  • ½ cups Chopped Pecans

Preparation

In a large bowl, combine the sugar, flour, cherries, sour cream, egg and extract. Spoon into the pastry shell. Bake at 400º for 2o minutes.

While pie is cooking, assemble ingredients for crumble topping. Combine the oats, flour, brown sugar, and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in chopped pecans. Sprinkle the crumbles over the pie after baking for 20 minutes. At this time, you should also cover edges of the crust with aluminum foil to prevent overbrowning.

Bake for another 25-30 minutes or until the topping has slightly browned. Cool on a wire rack for 1 hour. Store in the refrigerator.

Eat. Fall over. Die happy.

8 Comments

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ranchers daughter on 9.19.2011

unforgetable this is so good!

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sugarnspice on 5.24.2010

Its interesting to see everyones differing opinions and ideas for this pie. I found it in a food magazine and my hubby loved it. I think somewhere in my profile I should explain, I am not averted to any food substance, I tend to eat everything nor do I have texture preference, so thanks for all your input, I’m sure it will help others decide whether or not to make it. I thinks its a winner personally…heee.

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roxipapi on 5.10.2010

So, I made this pie this weekend. I couldn’t find canned tart cherries (see my previous post) so I used two 10 oz bags of frozen sweet cherries. I cut the sugar down to 1/3 of a cup. As we say in NH, wicked awesome! Thank you so much for such a delicious recipe!

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roxipapi on 5.7.2010

I found this recipe and immediately printed it out and brought it with me to the grocery store. I couldn’t find canned cherries other than canned cherry pie filling. Is that what is meant to be used or is there such a thing as plain canned cherries?

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sugarnspice on 5.7.2010

wowza WenDee! glad you liked it so much, we make it a bit too often around here! hehe.

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4 Reviews

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Michaela Dawn on 11.24.2010

This is by far my favorite cherry pie!!!!

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huskerhoya on 6.22.2010

My husband said it was his new favorite cherry pie.

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shutterbug on 5.21.2010

Loved the flavor of this pie, didn’t care for the texture. I allowed to cool and served but I do think this needs to be refrigerated prior to serving. Perhaps chilling it would allow the goo side to be smoother and thicker in texture.

Will try it again in hopes of a blue ribbon winner!

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rachelwallace on 5.21.2010

Just made this pie last night for a dinner party. It was pretty yummy, but not like, “omg you must make this pie now or your life will never be the same drop everything” yummy. If it helps with my rating, I am crazy picky about pies – I was tempted to give it a 3 mitts – but everyone at the dinner party had a slice and everyone cleaned their plates, which is a good sign! No edits to the recipe, I followed it to a T. Thanks for sharing, sugarnspice!

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