Cherry-Cream Crumble Pie

• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 2 (15 ounce) cans tart cherries, pitted & drained
• 1 cup sour cream
• 1 egg, beaten
• 1/4 teaspoon almond extract
• 1 (9 inch) unbaked pastry shells
• Topping
• 1/2 cup quick-cooking oats
• 1/3 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup butter, cold
• 1/2 cup pecans, chopped

1. In a large bowl, comine the sugar, flour, cherries, sour cream, egg and extract; stir well.
2. Spoon into the pastry shell.
3. Bake at 400 for 20 minutes.
4. For topping, combine the oats, flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs.
5. Stir in pecans.
6. Sprinkle over filling.
7. Cover edges of crust to prevent overbrowning.
8. Bake for 25-30 minutes or until topping is lightly browned.
9. Cool on a wire rack for 1 hour.
10. Store in the refrigerator.

sugar, allpurpose, tart cherries, sour cream, egg, almond, pastry shells, topping, quickcooking oats, flour, brown sugar, ground cinnamon, butter, pecans

Taken from www.food.com/recipe/cherry-cream-crumble-pie-182080 (may not work)