Cherry Cream Crumble Pie (Oh My)

• FOR THE FILLING:
• 1/2 cups Sugar
• 3 Tablespoons All-purpose Flour
• 2 cans (15 Oz. Size) Pitted Tart Cherries, Drained
• 1 cup Sour Cream
• 1 whole Egg, Lightly Beaten
• 1/4 teaspoons Almond Extract
• 1 whole Unbaked Pie Crust (I Use PW's Or You Can Use Store-bought)
• _____
• FOR THE CRUMBLE TOPPING:
• 1/2 cups Quick Cooking Oats
• 1/3 cups All-purpose Flour
• 1/3 cups Packed Brown Sugar
• 1/4 teaspoons Ground Cinnamon
• 1/4 cups Cold Butter
• 1/2 cups Chopped Pecans

1. In a large bowl, combine the sugar, flour, cherries, sour cream, egg and extract. Spoon into the pastry shell. Bake at 400u0b0 for 2o minutes.
2. While pie is cooking, assemble ingredients for crumble topping. Combine the oats, flour, brown sugar, and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in chopped pecans. Sprinkle the crumbles over the pie after baking for 20 minutes. At this time, you should also cover edges of the crust with aluminum foil to prevent overbrowning.
3. Bake for another 25-30 minutes or until the topping has slightly browned. Cool on a wire rack for 1 hour. Store in the refrigerator.
4. Eat. Fall over. Die happy.

filling, sugar, allpurpose, cherries, sour cream, egg, ubc, crumble, quick cooking oats, allpurpose, brown sugar, ubc, ubc, pecans

Taken from tastykitchen.com/recipes/desserts/cherry-cream-crumble-pie-oh-my/ (may not work)