|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 so much easier to make and assemble than a second pie crust and 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.
Serve this sweet and tart pie at your next barbecue or picnic. Top with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect end to any meal.
For the Pie
56 cups tart cherries
1 1/4 cups sugar
1/4 cup corn starch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 pie crust pie crust
For the Streusel Crumb Topping
6 tablespoons butter (salted)
1/2 cup brown sugar
3/4 cup flour
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
Gather your ingredients.
Preheat the oven to 350F.
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, corn starch, and lemon juice to a saucepan. Cook, on 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 if needed.
Place the pie crust into the pie pan 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 in the preheated oven for 50-60 minutes. Check on the pie while it cooks and if the top becomes too brown, cover with aluminum foil for the remaining cooking time. You need adequate time for the pie to cook so the crust will brown nicely.
How to Store
This pie can be stored at room temperature for up to 2 days. You can also store in the refrigerator for up to 4 days.
This pie also freezes well. Freeze the entire baked or unbaked pie, or freeze individually wrapped slices.
Just make sure to wrap well with plastic wrap and then a layer of aluminum foil.
- 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.
- 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, you do not need to add the sugar or cornstarch.
- You can pit your own cherries with the help of this tutorial.
- Homemade pie crust is so delicious, and with this helpful recipe, it’s not so hard to make either. Just make sure to let it chill a bit before rolling it out. This helps preserve the flaky texture from the cold butter.
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 also 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. Also 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.