Cherry Crumb Pie

Introduction

This Cherry Crumb Pie strikes the perfect balance of sweet-tart cherry filling and a buttery, crispy topping. You’ll love how the almond extract deepens the cherry flavor, making it taste even more decadent. It’s a classic dessert that’s surprisingly simple to bring together for any occasion.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 10

Ingredients

• 1 9-inch pie crust (homemade or store-bought)
• 5 cups fresh or frozen dark sweet cherries (pitted)
• ¾ cup granulated sugar
• 1 ½ tbsp fresh lemon juice
• ¼ cup cornstarch
• ½ tsp almond extract
• 1 ½ tsp pure vanilla extract
• ¼ tsp ground cinnamon
• 2 tbsp salted butter
• ¼ cup water (if using fresh cherries)
• ¾ cup all-purpose flour
• ⅔ cup light brown sugar (packed)
• 6 tbsp salted butter (cold, cubed)

Instructions

1. Preheat your oven to 375°F (190°C). Place the 9-inch pie crust into a pie dish, crimp the edges as desired, and set aside.
2. In a medium saucepan, combine the cherries, granulated sugar, and lemon juice. If using fresh cherries, add the ¼ cup of water. Cook over medium heat, stirring frequently, until the cherries release their juices and the mixture comes to a low boil, about 8-10 minutes.
3. In a small bowl, whisk the cornstarch with 2 tablespoons of the hot cherry liquid until smooth. Pour this slurry back into the saucepan.
4. Continue cooking, stirring constantly, for 2-3 minutes until the filling thickens and becomes glossy. Remove from heat.
5. Stir in the almond extract, vanilla extract, ground cinnamon, and the 2 tablespoons of salted butter until the butter is fully melted. Let the filling cool slightly for 10 minutes.
6. While the filling cools, make the crumb topping. In a medium bowl, combine the flour and packed brown sugar. Add the 6 tablespoons of cold, cubed salted butter. Using a pastry cutter, fork, or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
7. Pour the slightly cooled cherry filling into the prepared pie crust, spreading it evenly.
8. Sprinkle the crumb topping evenly over the entire surface of the cherry filling.
9. Place the pie on a baking sheet (to catch any potential drips) and bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
10. Remove the pie from the oven and let it cool completely on a wire rack, at least 3-4 hours, to allow the filling to set before slicing.

Variations

• Nutty Crumb: Add ¼ cup of finely chopped almonds or pecans to the crumb topping mixture for extra crunch and flavor.
• Individual Pies: Divide the filling and topping among small ramekins or muffin tins lined with pie dough circles for personal-sized treats.
• Lattice & Crumb Combo: Create a partial lattice crust on top, then sprinkle the remaining crumb topping in the open spaces for a decorative twist.
• Serve à la Mode: Top each warm slice with a scoop of vanilla bean ice cream for the classic pairing.

Tips for Success

• Prevent a Soggy Bottom: For a crispier bottom crust, you can blind bake it for 10 minutes before adding the filling.
• Cold Butter is Key: Ensure the butter for the crumb topping is very cold to achieve a flaky, crisp texture instead of a pasty one.
• Let it Set: Resist the urge to cut the pie while it’s warm. Letting it cool completely is crucial for clean, non-runny slices.
• Thickening Check: The filling should be very thick in the saucepan—it will continue to thicken as it bakes and cools.

Storage & Reheating

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

FAQ

Can I use canned cherry pie filling?

It’s not recommended for this recipe, as the sugar and thickener ratios are different and will not work correctly with the provided crumb topping instructions.

Can I use unsalted butter?

Yes, you can use unsalted butter. Consider adding a small pinch of salt to the crumb topping mixture if you do.

My crumb topping melted into the filling. What happened?

This usually means your butter for the topping was too warm or soft. Always start with butter straight from the refrigerator.

Do I need to thaw frozen cherries?

No, you can use them frozen. They will take a few minutes longer to release their juices when cooking. Omit the ¼ cup water if using frozen cherries.

Can I make this pie ahead of time?

Yes, you can assemble and bake the pie a day in advance. Store it covered at room temperature.

Can I omit the almond extract?

Yes, you can simply increase the vanilla extract to 2 teaspoons total if you have a nut allergy or preference.