- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 2 (14.5 ounce) cans red tart pitted cherries, drained
- 1 cup sour cream
- 1 egg, beaten
- 1/4 teaspoon almond extract
- 1 (9 inch) unbaked pastry shell
- 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
- In a large bowl, combine the sugar, flour, cherries, sour cream, egg and extract; stir well. Spoon into the pastry shell. Bake at 400 degrees F for 20 minutes.
- 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.