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Cherry Crumb Pie

For the Pie Crust
1 (9-10 inch) pie crust dough
1 egg, optional

For Cherry Pie Filling
4 cups fresh sweet cherries pitted
3/4 cup sugar
1 cup sour cream
3 tablespoons flour
1/4 teaspoon salt

Cherry Pie Crumble
1/4 cup flour
1/4 cup sugar
2 tablespoons butter

Roll the pie crust out into a 12-inch circle and place it into a 9-inch pie pan or tart pan. Crimp edges or cut off excess pie crust to fit pie tart pan. Place the pie crust into the refrigerator for at least 1 hour before assembling the pie.

While the pie crust is chilling prepare the cherries by washing, drying, and pitting. Slice in half or leave whole.

Mix together sugar, flour, sour cream, and salt and set aside to use for the filling.

For the crumble topping, mix together the flour, sugar, and butter until crumbly, using your fingers or 2 forks.

Remove the pie crust from the refrigerator. Whisk the egg with 1 tablespoon of water and brush the bottom of the pie crust with the egg wash. Spread the cherries evenly over the pie crust. Pour the sour cream mixture evenly over the cherries and tap the pie pan gently on the counter to distribute custard. Top with the crumble topping.

Place the cherry pie onto a sheet pan and bake the cherry pie until the center of the pie no longer jiggles. The pan will protect the oven if any cherry juice happens to bubble over while the pie bakes. If using Fresh Cherries: Bake the cherry pie for 40-45 minutes at 350 degrees. If using Frozen Cherries: Bake pie for 55 to 65 minutes at 375 degrees, or until the center of pie is set.

Allow pie to cool to room temperature. Then cover with plastic wrap and refrigerate. The pie is best served after being refrigerated for 12-24 hours.

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