Ingredients
1/2 cup sugar3 tablespoons all-purpose flour2 cans (15 ounces each) pitted tart cherries, drained1 cup sour cream1 large egg, lightly beaten1/4 teaspoon almond extract1 unbaked pastry shell (9 inches)TOPPING:1/2 cup quick-cooking oats1/3 cup all-purpose flour1/3 cup packed brown sugar1/4 teaspoon ground cinnamon1/4 cup cold butter1/2 cup chopped pecans
Preparation
In a large bowl, combine the sugar, flour, cherries, sour cream, egg and extract. Spoon into the pastry shell. Bake at 400° for 20 minutes.
For topping, combine the oats, flour, brown sugar and cinnamon in a small 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.
