Back to Cherry-Cream Crumble Pie

Print Options


Card Sizes

Cherry-Cream Crumble Pie Recipe

Cherry-Cream Crumble Pie Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling YIELD:8 servings


  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 2 cans (15 ounces each) pitted tart cherries, drained
  • 1 cup (8 ounces) sour cream
  • 1 egg, lightly beaten
  • 1/4 teaspoon almond extract
  • 1 unbaked pastry shell (9 inches)
  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1 serving (1 slice) equals 463 calories, 24 g fat (11 g saturated fat), 67 mg cholesterol, 188 mg sodium, 56 g carbohydrate, 2 g fiber, 6 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.