Cherry Crumb Pie

Introduction

Imagine a pie with a deep ruby-red filling of sweet-tart cherries, bubbling beneath a generous, cinnamon-spiced crumb topping. This Cherry Crumb Pie is the perfect summer dessert, balancing juicy fruit with a rich, buttery streusel. You’ll love how the simple crumb topping is both easier and more satisfying than a traditional latticed crust.

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. Make the crumb topping: In a medium bowl, combine the 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 cup flour, and cinnamon. Cut in the softened 1/2 cup (1 stick) butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
3. Prepare the cherry filling: In a large saucepan over medium heat, combine the pitted cherries, the 1/4 cup butter, and 1 to 1 1/2 cups granulated sugar (use more sugar if your cherries are tart). Cook for about 10 minutes, until the cherries release their juices and the sugar dissolves.
4. In a small bowl, make a slurry by whisking the cornstarch into the 1/4 cup cold water until smooth. Stir this slurry and the lemon juice into the simmering cherry mixture.
5. Continue to cook, stirring constantly, for 3-5 minutes until the filling thickens and becomes glossy. Remove from heat and let cool slightly.
6. Prepare your pie dish with the store-bought or homemade pie crust, placed in a 9-inch pie plate. Crimp the edges as desired.
7. Pour the slightly cooled cherry filling into the unbaked pie crust, spreading it evenly.
8. Sprinkle the prepared crumb topping evenly over the entire surface of the cherry filling.
9. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-60 minutes, or until the topping is golden brown and the filling is bubbling vigorously around the edges.
10. Allow the pie to cool completely on a wire rack, at least 3-4 hours, before slicing to allow the filling to set.

Variations

• Nutty Crunch: Add 1/3 cup of chopped pecans or almonds to the crumb topping mixture before sprinkling it on the pie.
• Individual Servings: Divide the filling and crust among 8 small mason jars or ramekins for charming individual crumble pies.
• Flavor Infusion: Add a splash of almond extract to the cherry filling along with the lemon juice for a classic flavor pairing.
• Streusel Style: For a chunkier topping, press some of the crumb mixture into larger clumps before sprinkling it over the filling.

Tips for Success

• Let the filling cool slightly before adding it to the raw crust; this prevents the crust from becoming soggy too quickly.
• If using frozen cherries, there’s no need to thaw them first; just add a few extra minutes to the stovetop cooking time.
• For a crispier bottom crust, consider blind-baking it for 10 minutes before adding the filling.
• Place a baking sheet on the rack below your pie while it bakes to catch any messy bubble-overs.

Storage & Reheating

Store leftover pie, covered loosely at room temperature, for up to 2 days, or refrigerated for up to 4 days. To reheat, warm individual slices in a 300°F (150°C) oven for 10-15 minutes to revive the crisp topping.

FAQ

Can I use canned cherries?

Yes, you can use canned tart cherries, but be sure to drain and rinse them well. You will need to drastically reduce the added sugar in the filling, as canned cherries are often packed in syrup.

My crumb topping is melting into the filling. What happened?

This usually means your butter was too soft or melted. The butter for the topping should be softened but still cool. If it’s too warm, pop the mixed topping in the fridge for 15 minutes before using.

Do I have to cook the filling first?

Yes, pre-cooking the filling with the cornstarch is crucial. It activates the thickener and prevents a runny, undercooked pie after baking.

Can I make this pie ahead of time?

Absolutely. You can prepare the crumb topping and the cherry filling separately 1-2 days in advance. Store the topping in the fridge and the filling in an airtight container in the fridge. Assemble and bake the day you plan to serve it.

Why is my pie so runny after cutting?

The pie likely needed to cool longer. The filling continues to set as it cools to room temperature. Cutting into it while still warm will result in a juicy (but delicious) mess.

Can I use a different fruit?

The crumb topping works beautifully with many fruits. Try this method with blueberries, peaches, or apples, adjusting the sugar and cornstarch in the filling based on the fruit’s natural sweetness and juiciness.