This is an extremely versatile pie recipe that I have already made with blueberries and peaches. When I made the Creamy Blueberry Pie I used thawed frozen blueberries, the Incredible Peaches and Cream Pie was made with fresh peaches. Today I used canned pitted dark sweet cherries and canned sour cherries, I think I’ve covered every possible way you can make this recipe!
The fruit filling isn’t the only aspect of the pie you can change, I used a brown sugar topping for the blueberry pie and a white sugar topping for the peach and cherry pie. Delicious and creamy is the only way to describe your first bite. The creaminess comes from the sour cream in the filling. Yes, sour cream and it does an amazing job of letting the flavor of the fruit come shining through. The combination of sweet and dark cherries was just lovely. The topping gives you a little crunch to go along with the smoothness of the pie. Cherry Cream Pie, you’re going to love it! Enjoy!
Cherry Cream Pie
Ingredients
- 1 can red tart cherries drained 14.5 oz, you can also use frozen cherries thawed and drained
- 1 can pitted dark sweet cherries drained 15 oz, you can also use frozen cherries thawed and drained
- 1 unbaked 9-inch deep dish pie pastry
- 1 cup sugar
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 2 eggs beaten
- 2/3 cup sour cream
Topping
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup butter
- Sliced almonds for garnish if desired
Instructions
- Preheat oven to 350F degrees.
- Place 3 cups cherries into pie pastry.
- In a medium bowl, mix 1 cup sugar, 1/3 cup flour, and salt.
- Add eggs and sour cream. Blend well. Pour mixture over cherries.
- Topping
- In a separate bowl, combine 1/2 cup sugar, 1/2 cup flour, and 1/4 cup butter until mixture resembles coarse meal.
- A pastry blender works well, but two forks or two knives will also work.
- Sprinkle topping evenly over pie. Top with sliced almonds if using.
- Bake 60 minutes at 350 degrees or until golden.
- Refrigerate leftovers.
How could anyone not love this pie? The brown sugar topping is such an understated but truly crowning element of this regal dessert. Bunny, you are truly a master. Very nicely done.
Thank you Dan!!
This is absolutely the best cherry pie I’ve tasted! The sour cream is wonderful and the almonds really top off the dish! Thank you so much for sharing!!!
I loved this pie too, thank you so much for coming back to tell me you made and loved it Amber, you made my day!
Can I use cherry pie filling and blueberries to equal 3 cups. Will the texture be changed too much?
Hi Maureen! This recipes uses fresh fruit or frozen fruit that you thaw before using. I’m a afraid a pie filling in a can will add way to much liquid to the filling and it won’t set up for you.
Thanks for this cause I was wondering the same thing. I even thought about rinsing the canned cherrys.
Your welcome Maureen, well rinsing the cherries might work but I’d wait until either cherry season or buy some frozen cherries that you can thaw out and use. You really want a good cherry flavor in the pie.
If I was to use strawberries; would you recommend fresh or frozen?
Well Brian I wish I could say that would work but I’m just not real sure about using strawberries. I’m thinking that the strawberries when baked wouldn’t hold their shape and be mushy and wouldn’t want that to happen to you.