Cherry Crumb Pie
This easy and delicious Cherry Crumb Pie recipe has a homemade streusel topping and is the perfect celebration of cherry season!
- 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
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!