This easy and delicious Cherry Crumb Pie recipe has a homemade streusel topping and is the perfect celebration of cherry season!
Y'all, I love cherries. They top the list with passion fruit as my all time favorite fruits and good lord do they make a delicious pie. Now I'm talking about using that canned syrupy cherry pie filling you can buy at the grocery store, but about real whole cherries mixed with simple ingredients and topped with a sweet crumble. It's seriously heaven on earth and I hope you enjoy as much as we do!
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What is Cherry Crumb Pie?
Cherry Crumb Pie is made by mixing fresh or thawed frozen cherries with sugar, corn starch, vanilla and almond extracts. And then topping with a homemade crumb streusel topping. You can use both store bought or homemade pie crust. It's sort of like a combination of a crumble and a pie, aka the best of both worlds.
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Equipment
- 9 inch pie dish: This Le Creuset 9 inch pie dish is my personal favorite!
- Mixing bowls
- Measuring cups and spoons
Ingredients
- Cherries: You can use fresh or thawed frozen cherries for this recipe.
- Vanilla extract
- Almond extract
- White granulated sugar
- Light brown sugar
- Salt
- Corn starch
- Unsalted butter
- All-purpose flour
- Pie crust: You can use a store bought or homemade pie crust for this recipe.
Recipe FAQs
Absolutely! Your favorite pre-made refrigerated pie crust works great for this pie. Or you can make my homemade Double Crust Pastry recipe. Simply divide the recipe in half to get enough pie dough for one cherry crumb pie.
For this recipe I used a mixture of frozen sweet Bing cherries and fresh sour cherries. But you can really mix it up with whatever you have on hand, fresh or frozen. I do not however recommend using canned cherries for this recipe.
This pie will stay fresh for 3-4 days on the counter top and about 5 days in the fridge.
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Made this Cherry Crumb Pie recipe? Let me know what you think in the comments!
Recipe
Cherry Crumb Pie
Equipment
- 1 9 inch pie dish
- Mixing bowls
- Measuring cups and spoons
Ingredients
- 1 9 inch pie crust store-bought or homemade
For the cherry filling
- 5 cups pitted cherries, whole or cut in half fresh or frozen both work
- 1 tsp vanilla extract
- 1 tsp almond extract
- ⅔ cup white granulated sugar
- ¼ cup corn starch
For the streusel topping
- ⅔ cup all purpose flour
- ¼ cup white granulated sugar
- ⅓ cup light brown sugar
- 4 tbsp unsalted butter
- pinch of salt
Instructions
- Preheat the oven to 425 degrees F.
- In a mixing bowl combine all cherry filling ingredients and stir to combine. Set aside for 5-10 minutes to let the juices release.
- In a separate mixing bowl combine ⅔rd cups flour, ¼th cup white granulated sugar and ⅓rd cup brown sugar and mix to combine. Then add 4 tbsp of butter and use your hands to pinch the fat into the flour sugar mixture until you get a sandy texture.
- Use a slotted spoon to transfer the cherry mixture to a chilled pie crust, leaving extra liquid in the mixing bowl. Then sprinkle the crumble mixture evenly over the top of the pie.
- Place the pie in the oven and bake at 425 degrees F for about 20 minutes. Then turn the heat down to 375 degrees F and bake for an additional 35-40 minutes until the cherries are bubbly and the top is golden brown. *Note* If at any point for feel the crust is over browning you can place on a pie crust shield or use some foil to make a shield to cover the edges of the pie.
- Remove the pie from the oven and allow to cool for at least 20-30 minutes before serving. Enjoy!
This pie was amazing!!!