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
2 T. flour
1 t. vanilla
¼ t. salt
2 ½ c. fresh tart cherries (about 20 ozs.)
1 unbaked pie crust
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.
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