Cherry-Cream Crumble Pie is a delightful and award-winning recipe created by Marian Hollingsworth from La Mesa, California. This scrumptious pie was born in 1984 for a cherry pie contest at the San Diego County Fair, where it earned the coveted blue ribbon. Marian’s passion for contest-winning recipes shines through, making this pie a guaranteed hit on any dessert table.
INGREDIENTS:
Filling:
- ½ 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
- ¼ teaspoon almond extract
- 1 unbaked pastry shell (9 inches)
Topping:
- ½ cup quick-cooking oats
- ⅓ cup all-purpose flour
- ⅓ cup packed brown sugar
- ¼ teaspoon ground cinnamon
- ¼ cup cold butter
- ½ cup chopped pecans
PREPARATIONS:
- In a large bowl, combine sugar, flour, drained cherries, sour cream, lightly beaten egg, and almond extract to create a luscious filling for the pie.
- Spoon the cherry filling into the unbaked pastry shell and preheat the oven to 400°F.
- To prepare the delightful crumble topping, combine quick-cooking oats, flour, packed brown sugar, and ground cinnamon in a small bowl. Cut in cold butter until the mixture resembles coarse crumbs, and then stir in the chopped pecans.
- Sprinkle the crumble topping generously over the cherry filling, covering it evenly. Be sure to cover the edges of the crust with aluminum foil to prevent overbrowning.
- Bake the Cherry-Cream Crumble Pie in the preheated oven for 20 minutes.
- After the initial baking, continue baking the pie for an additional 25-30 minutes, or until the topping turns a light golden brown.
- Once baked to perfection, cool the pie on a wire rack for one hour before storing it in the refrigerator.
YIELD: 8 servings
PREPARATION TIME: 20 minutes
SPECIAL INSTRUCTIONS:
- Cover the edges of the crust with aluminum foil during baking to prevent overbrowning.
TIPS:
- For added indulgence, serve the Cherry-Cream Crumble Pie warm with a scoop of vanilla ice cream or a dollop of whipped cream.
In conclusion, Cherry-Cream Crumble Pie is a delightful and award-winning dessert that showcases the mouthwatering flavors of tart cherries in a delectable crumble topping. Conceived by Marian Hollingsworth from La Mesa, California, this pie earned a prestigious blue ribbon at the San Diego County Fair cherry pie contest in 1984, showcasing Marian’s talent for creating winning recipes.
The filling of the pie is a delightful combination of sugar, flour, drained tart cherries, sour cream, lightly beaten egg, and a hint of almond extract, producing a luscious and flavorful mix. The cherries add a burst of tangy sweetness that perfectly complements the creamy sour cream, resulting in a harmonious flavor profile.
The crumble topping is a heavenly mixture of quick-cooking oats, flour, packed brown sugar, ground cinnamon, cold butter, and chopped pecans. It provides a satisfying crunch and nutty taste that beautifully enhances the pie’s overall texture.
To achieve the perfect Cherry-Cream Crumble Pie, remember to cover the edges of the crust with aluminum foil during baking to prevent overbrowning and ensure a visually appealing result.
For an extra indulgent touch, serve the pie warm with a scoop of vanilla ice cream or a dollop of whipped cream, creating an irresistible dessert experience.
Cherries are a favorite fruit across the country, and states with temperate climates, particularly on the West Coast, are known for their plump and juicy cherries. Washington leads the nation in sweet cherry production, showcasing the popularity and appreciation for this delightful fruit.
So, delight your taste buds and those of your loved ones with this mouthwatering Cherry-Cream Crumble Pie. Its award-winning taste and delightful crumble topping will make it a treasured addition to your dessert repertoire.
