Traverse City Record-Eagle

Life

July 12, 2012

Recipe of the Week: Fresh Cherry Streusel Pie

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Reporter Lisa Perkins said this recipe, which originally called for blueberries and pecans, is a favorite Cherry Festival treat. Come blueberry season, make the substitutions for a whole new dessert.

Fresh Cherry Streusel Pie

1 8-oz. carton light sour cream

¾ c. sugar

1 egg

2 T. flour

1 t. vanilla

¼ t. salt

2 ½ c. fresh tart cherries (about 20 ozs.)

1 unbaked pie crust

Streusel:

3 T. flour

2 T. sugar

3 T. butter

3 T. chopped almonds

Combine sour cream, sugar, egg, flour, vanilla and salt in a large mixing bowl. Beat at medium speed with electric mixer until smooth. Fold in fruit and spoon into pie shell.

Bake at 400° for 25 minutes

Combine flour and sugar; cut in butter with a pastry blender or two forks until it resembles coarse meal. Stir in nuts. Sprinkle over pie and bake an additional 15 minutes.

We'll send you a Record-Eagle "We've got you covered" apron if you send us a recipe, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets, to: Recipe of the Week, Record-Eagle, 120 W. Front St., Traverse City, MI 49685; fax (231) 946-8632; or email jtaylor@record-eagle.com.

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