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Cherry Cream Pie
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Cherry Cream Pie

Servings 8

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.

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.