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Cherry-Cream Crumble Pie

 Cherry-Cream Crumble Pie
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
8 ServingsPrep: 20 min. Bake: 45 min. + cooling


  • 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


  • 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

2 of 2

Cherry-Cream Crumble Pie (continued)

Directions (continued)

  • 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: This recipe pairs well with a sweet white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy now and get 4 bottles for $49.99. Order Now