Ingredients
3 cups pitted frozen tart cherries, thawed, drained and patted dry1 unbaked pastry shell (9 inches)1 tablespoon butter1-3/4 cups plus 2 tablespoons sugar, divided1 cup all-purpose flour1/2 teaspoon salt2 large eggs, lightly beaten1 cup sour cream1 tablespoon lemon juice
Preparation
Arrange cherries evenly in the pastry shell. Dot with butter. In a large bowl, combine 1-3/4 cups sugar, flour and salt. Stir in the eggs, sour cream and lemon juice. Spread evenly over cherries. Sprinkle with remaining sugar.
Bake at 400° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until topping is set. Cool for 1 hour on a wire rack. Refrigerate for 3-4 hours before cutting. Refrigerate leftovers.
