1can red tart cherries drained14.5 oz, you can also use frozen cherries thawed and drained
1can pitted dark sweet cherries drained15 oz, you can also use frozen cherries thawed and drained
1unbaked 9-inch deep dish pie pastry
1cupsugar
1/3cupall-purpose flour
1/8teaspoonsalt
2eggsbeaten
2/3cupsour cream
Topping
1/2cupsugar
1/2cupall-purpose flour
1/4cupbutter
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.
Notes
Any combination of berries can be used to make this pie as long as it adds up to 3 cups of fruit. Frozen berries need to be thawed and well drained. The canned cherries also need to be drained well before adding to the crust.