Cherry Crumb Pie

Introduction

This Cherry Crumb Pie is the ultimate summer dessert, combining a sweet-tart cherry filling with a buttery, cinnamon-spiced crumble topping. You get the perfect balance of flavors and textures in every bite. It’s a classic recipe that’s surprisingly simple to make, letting the vibrant taste of the cherries truly shine.

Prep & Cook Time

Prep Time: 25 minutes

Cook Time: 60 minutes

Total Time: 1 hour 25 minutes

Servings: 8

Ingredients

• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 cup all-purpose flour
• 1-2 teaspoons ground cinnamon
• 1/2 cup (1 stick) unsalted butter, softened
• 4 pounds Bing cherries, pitted (fresh or frozen)
• 1/4 cup (1/2 stick) butter
• 1 to 1 1/2 cups granulated sugar
• 2-3 tablespoons lemon juice
• 2 tablespoons cornstarch
• 1/4 cup cold water
• Store-bought or Homemade pie crust

Instructions

1. Preheat your oven to 375°F (190°C).
2. Prepare the crumb topping by mixing the 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 cup flour, and 1-2 teaspoons of cinnamon in a medium bowl. Cut in the 1/2 cup (1 stick) of softened butter with a pastry cutter or your fingers until the mixture forms coarse crumbs. Set aside.
3. In a large pot, combine the pitted cherries, 1/4 cup (1/2 stick) of butter, and 1 to 1 1/2 cups of granulated sugar (use the larger amount if your cherries are very tart). Cook over medium heat, stirring occasionally, until the cherries release their juices and the sugar dissolves, about 5-7 minutes.
4. In a small bowl, whisk together the 2 tablespoons of cornstarch and 1/4 cup cold water until smooth. Stir this slurry into the simmering cherry mixture. Continue to cook, stirring constantly, for 2-3 minutes until the filling thickens and becomes glossy.
5. Remove the pot from heat and stir in 2-3 tablespoons of lemon juice. Set aside to cool slightly while you prepare the crust.
6. Place your pie crust into a 9-inch pie plate and crimp the edges as desired.
7. Pour the slightly cooled cherry filling into the pie crust, spreading it into an even layer.
8. Sprinkle the prepared crumb topping evenly over the cherry filling.
9. Place the pie on a baking sheet (to catch any drips) and bake for 50-60 minutes, or until the topping is golden brown and the filling is bubbling actively.
10. Allow the pie to cool completely on a wire rack, at least 3-4 hours, before slicing. This allows the filling to set properly.

Variations

• Individual Pies: Divide the filling and crust among 8 greased ramekins, top with crumbs, and bake for 25-30 minutes for personal-sized treats.
• Nutty Topping: Add 1/2 cup of chopped almonds or pecans to the crumb mixture before topping the pie for added crunch.
• Buckle-Style: Skip the bottom crust entirely, pour the cherry filling into a buttered 9×13-inch baking dish, top with the crumble, and bake. Serve it like a crisp or buckle.
• A La Mode: Serve each warm slice with a generous scoop of vanilla ice cream for a classic, irresistible pairing.

Tips for Success

• Thicken Properly: Ensure the cherry mixture is visibly thickened and bubbling in the pot before removing it from the heat; this prevents a runny pie.
• Cool Completely: Resist the urge to slice the pie while warm. Letting it cool fully is non-negotiable for clean slices and the right texture.
• Prevent Soggy Bottoms: If using a homemade crust, blind bake (pre-bake) the empty crust for 10 minutes with pie weights before adding the filling for an extra-crisp bottom.
• Test Doneness: The pie is done when the crumb topping is deeply golden and you see thick, slow bubbles (not just a thin liquid) coming through the topping at the edges.

Storage & Reheating

Store leftover pie, covered loosely at room temperature, for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat individual slices in a 300°F oven for 10-15 minutes to crisp up the topping, or microwave briefly until warm.

FAQ

Can I use canned cherries?

It’s not recommended, as canned cherries are often packed in syrup and will make the pie overly sweet and soft. Frozen cherries are the best substitute for fresh.

My crumb topping melted into the filling. What happened?

This usually means your butter was too warm or soft. The butter for the topping should be just softened, not melted, to create distinct crumbs. Also, ensure the filling is only slightly warm (not hot) when you add the topping.

Can I make this pie ahead of time?

Yes. You can prepare the crumb topping and the filling separately up to 2 days in advance and store them covered in the refrigerator. Assemble and bake the day you plan to serve it.

Why is my filling runny?

This is often due to not cooking the cornstarch slurry long enough on the stovetop. It must simmer for a full 2-3 minutes to activate the thickening power of the cornstarch. Another cause is slicing the pie before it has fully cooled and set.

Can I reduce the sugar in the filling?

Yes, you can use the lower end of the sugar range (1 cup). Taste your cherry mixture after adding the lemon juice and adjust slightly if needed, but remember sugar also contributes to the filling’s texture and set.

Do I have to cook the filling first?

For this recipe, yes. Pre-cooking the filling with the cornstarch ensures a perfectly thick, non-runny result and prevents the bottom crust from becoming soggy during the long bake time.