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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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. Ingredients:
1/2 cup sugar |
3 tablespoons king arthur unbleached 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) |
topping: |
1/2 cup quick-cooking oats |
1/3 cup king arthur unbleached all-purpose flour |
1/3 cup packed brown sugar |
1/4 teaspoon ground cinnamon |
1/4 cup cold butter |
1/2 cup chopped pecans |
Directions:
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.
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