Cherry-Cream Crumble Pie

• 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, beaten
• 1/4 teaspoon almond extract
• 1 unbaked pastry shell (9 inches)
• Topping:
• 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; stir well. Spoon into the pastry shell. Bake at 400 F. for 20 minutes.
2. For topping, combine the oats, flour, brown sugar and cinnamon in a 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 wire rack for 1 hour. Store in the refrigerator. Yield: 8 servings.
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sugar, allpurpose, cherries, sour cream, egg, almond extract, pastry shell, topping, oats, flour, brown sugar, ground cinnamon, cold butter, pecans

Taken from www.epicurious.com/recipes/member/views/cherry-cream-crumble-pie-50091004 (may not work)