Cherry Crumb Pie
This Cherry Crumb Pie combines a flaky pie crust, a sweet-tart cherry filling, and a crisp crumb topping. It’s easy to prepare and delivers bakery-style results at home.
Ingredients
For the Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
For the Cherry Filling
- 4 cups fresh or frozen cherries (pitted)
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
For the Crumb Topping
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter (cold, cubed)
Instructions
- Preheat the oven to 375°F (190°C).
- Place the unbaked pie crust into a 9-inch pie dish and set aside.
- In a bowl, mix cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract.
- Pour the cherry filling evenly into the prepared crust.
- In another bowl, combine flour, brown sugar, cinnamon, and salt.
- Cut in cold butter using a fork or fingers until crumbly.
- Sprinkle the crumb topping generously over the cherry filling.
- Bake for 40–45 minutes, or until the topping is golden brown and filling is bubbly.
- Remove from oven and allow the pie to rest for at least 2 hours before slicing.
Notes
- You can use canned cherry pie filling for a quicker version, but homemade filling gives the best flavor.
- If using frozen cherries, do not thaw completely to avoid excess liquid.
- Serve warm with vanilla ice cream or whipped cream for extra indulgence.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition Information (Per Serving – Approximate)
- Calories: 380 kcal
- Carbohydrates: 55g
- Protein: 4g
- Fat: 18g
- Saturated Fat: 10g
- Sugar: 35g
- Fiber: 3g
- Sodium: 180mg