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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 slice: 463 calories, 24g fat (11g saturated fat), 67mg cholesterol, 188mg sodium, 56g carbohydrate (33g sugars, 2g fiber), 6g protein.

Reviews for Cherry-Cream Crumble Pie

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jamieheck User ID: 2630428 60330
Reviewed Jan. 1, 2014

"Great pie! I used frozen cherries from my tree. About 3 cups and 2/3 c. sugar. I used at least 1 tsp of almond extract and an extra Tbs of flour because I included cherry juices. I also used slivered almonds not pecans in topping. I will for sure make it again!!!"

stlouismom User ID: 7522913 64731
Reviewed Dec. 6, 2013

"I made this pie for Thanksgiving, and it was the family favorite! I used pitted pie cherries that I had canned (two jars)."

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