Cherry Crumb Pie

Introduction

This Cherry Crumb Pie is the perfect blend of sweet, tart, and buttery textures. You get a juicy, vibrant cherry filling bubbling beneath a generous cinnamon-scented crumble topping. It’s a classic summer dessert that tastes just as good with a scoop of vanilla ice cream as it does on its own.

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: In a medium bowl, combine the 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 cup flour, and cinnamon (1-2 tsp based on your preference). Cut in the softened 1/2 cup (1 stick) butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
3. Prepare the filling: In a large saucepan over medium heat, combine the pitted cherries, 1/4 cup (1/2 stick) butter, and 1 to 1 1/2 cups granulated sugar (adjust based on cherry sweetness). Stir until the butter melts and the mixture begins to simmer and release juice.
4. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Stir the slurry and the lemon juice (2-3 tbsp) into the simmering cherry mixture. Cook, stirring constantly, until the mixture thickens and becomes glossy, about 2-3 minutes. Remove from heat.
5. Place your pie crust into a 9-inch pie plate and crimp the edges. Pour the hot cherry filling into the crust.
6. Sprinkle the crumb topping evenly over the entire surface of the cherry filling.
7. 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.
8. Allow the pie to cool completely on a wire rack (at least 3-4 hours) to allow the filling to set before slicing and serving.

Variations

• Individual Pies: Use the filling and topping to make mini pies in a muffin tin with small circles of pie dough.
• Nutty Crunch: Add 1/2 cup of chopped pecans or almonds to the crumb topping mixture before sprinkling it on.
• Serving Twist: Instead of vanilla ice cream, serve warm slices with a dollop of sweetened mascarpone or whipped cream flavored with a bit of almond extract.
• Double Crust Option: Skip the crumb topping and use a second round of pie dough for a traditional double-crust cherry pie, venting the top.

Tips for Success

• To prevent a soggy bottom crust, you can blind-bake your pie crust for 10 minutes before adding the filling.
• For the crispest crumb topping, make sure your butter is softened, not melted, and use your hands to press some of the mixture into larger clumps for varied texture.
• Letting the pie cool completely is crucial for clean slices—the filling will continue to thicken as it cools.

Storage & Reheating

Store leftover pie, covered at room temperature, for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm individual slices in a 300°F oven for 10-15 minutes to help crisp the topping again, or microwave briefly until just warm.

FAQ

Can I use canned cherry pie filling?

No, this recipe is designed for fresh or frozen cherries to create a homemade filling with a balanced flavor and consistency.

My filling is too runny. What happened?

The pie likely wasn’t cooled long enough before slicing. The cornstarch filling continues to set as it cools to room temperature. Ensure you let it cool for at least 3-4 hours.

Can I use salted butter?

Yes, but you may want to reduce or omit any additional salt if your pie crust recipe calls for it, as the topping and filling will have a slightly saltier note.

How do I pit cherries quickly?

Use a cherry pitter, or use the hook end of a paperclip: insert it into the stem end, hook the pit, and pull it out.

Can I make this pie ahead of time?

Absolutely. You can prepare the crumb topping and the 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.

Do I need to adjust the sugar if my cherries are tart?

Yes, the range of 1 to 1 1/2 cups sugar in the filling is for this purpose. Taste your cherry mixture after it simmers and before adding the cornstarch slurry, then adjust with the remaining sugar if needed.