|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 93g||34%|
|Dietary Fiber 4g||14%|
|Total Sugars 55g|
|Vitamin C 13mg||66%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cherry crumb pie is tart, sweet, and is the perfect combination of a crisp and a pie. The crumble topping is much easier to make and assemble than a double pie crust—plus, it gives the pie a delicious, buttery crunch.
You can make this recipe completely from scratch with your own crust and filling, or use canned filling and store-bought crust. If you’re using fresh or frozen cherries, we’ve outlined how to cook the filling ahead of time to avoid a watery pie.
"A great no-fail pie recipe! If you like sour desserts, this is definitely one to try. This pie has an amazing mix of textures; soft, crunchy and flaky! Moreover, it’s a perfect combination of sweet and sour. If it's not cherry season, you can find frozen tart cherries in most grocery stores." —Tara Omidvar
For the Pie
7 to 8 cups pitted tart cherries, thawed if frozen
1 1/4 cups granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract
For the Streusel Crumb Topping
6 tablespoons salted butter
1/2 cup packed brown sugar
3/4 cup all-purpose flour
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
Prepare the Crust
Gather the ingredients. Preheat the oven to 350 F.
If your cherries are frozen, be sure to completely thaw and drain off most of the liquid. A little left behind is ok, but you want barely any.
Add the cherries, sugar, cornstarch, and lemon juice to a medium saucepan. Cook over low heat, gently stirring, until the cornstarch and sugar dissolves, and the mixture is thick. Do not over-stir, or it will break up the cherries. Remove from the heat, stir in the vanilla and almond extracts and set aside.
Roll out your pie crust until it is about 1-inch wider than your pie plate.
Place the pie crust into the pie plate and crimp the edges.
Prepare the Crumb Topping
Gather your ingredients.
Melt the butter.
Stir the brown sugar, flour, vanilla extract, and cinnamon into the melted butter. Keep stirring until soft crumbs form.
Pour the cherry pie filling into the prepared crust.
Top with the crumb mixture, breaking up into pea sized balls as you sprinkle over the top.
Bake until the crumb topping is browned and the filling is bubbling, 50 to 60 minutes. Check on the pie while it cooks and if the top becomes too brown, cover with aluminum foil for the remaining cooking time.
Let cool for 15 minutes to allow the juices to gel together. Serve with vanilla ice cream or whipped cream. Enjoy!
- The best cherries for pies are tart cherries. Sweet cherries are often too sweet and usually have quite a different texture than the typical cherry pie filling cherries.
- You can use canned cherry pie filling, frozen cherries, or fresh cherries for this recipe. If you use canned filling, just stir in the lemon juice and extracts.
- Homemade pie crust is so delicious, and with this helpful recipe, it’s not hard to make either. Just make sure to let it chill a bit before rolling out the crust. This helps preserve the flaky texture from the cold butter.
- If you don't have salted butter, just add about 1/4 teaspoon salt to the crumb mixture.
- You can make this recipe with canned cherry pie filling. Add in the extracts and lemon juice to give the filling a little boost, but leave out the sugar and cornstarch. You do not need to heat the filling before adding it to the crust if you are using canned.
- If you are using sweet cherries, like bing cherries, you need much less sugar. Use about 1/2 cup of sugar and up the lemon juice to 2 tablespoons. Taste and add more sugar or lemon juice, if needed.
How to Store
- This pie can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- You can wrap the pie tightly in plastic wrap and freeze for up to 4 months. Thaw in the fridge overnight, then let come to room temperature before serving.
Should I Blind Bake the Pie Crust?
- You do not have to blind bake the crust for this cherry pie. This is extra work that could result in droopy sides of the pie crust and overly baked edges.
- If your filling is cooked like it is outlined above and the mixture is thick, you will not have any problems with a soggy bottom crust.
- Make sure to cook for the recommended time. Too little time baking will result in a pale bottom crust.
How Do I Make Canned Pie Filling Taste Better?
Canned pie filling can be taken up a notch by adding in vanilla extract and almond extract. If you want extra tang, you can also add in the lemon juice.