Cherry Crumb Pie
This easy-to-make Cherry Crumb Pie recipe is made with a fresh, tart cherry filling. It’s topped with a brown sugar and cinnamon crumble and is the perfect additional to the holiday dessert table, as well as a seasonal treat!
Servings: 8 servings
Calories: 544kcal
Ingredients
- 8 cups fresh cherries (pitted, tart cherries or a blend of tart and dark cherries)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup unsalted butter (melted)
- 1 cup all purpose flour
- 1/2 cup dark brown sugar (packed)
- 1/2 teaspoon ground cinnamon
- 1 9- inch deep dish pie crust (or homemade crust recipe)
Instructions
- Preheat oven to 350°F.
- In a large saucepan, mix together the cherries, white sugar, and cornstarch. Cook over medium low heat until the mixture begins to thicken and bubble.8 cups fresh cherries, 1 cup granulated sugar, 1/4 cup cornstarch
- Remove from heat and stir in the vanilla and almond extract. Set aside to slightly cool.1 teaspoon vanilla extract, 1/2 teaspoon almond extract
- In a medium sized bowl, mix together the melted butter, flour, brown sugar, and cinnamon until well combined.1/2 cup unsalted butter, 1 cup all purpose flour, 1/2 cup dark brown sugar, 1/2 teaspoon ground cinnamon
- Pour the cherry pie filling into the prepared pie crust.1 9- inch deep dish pie crust
- Crumble the flour mixture into small pebble sized pieces and sprinkle on top of the pie filling.
- Bake in the preheated oven for 45 to 55 minutes, or until the filling is bubbling and the topping is a light golden brown.
- Allow the pie to fully cool.
- Slice and serve.
Notes
Tips and Techniques
- If using frozen cherries make sure they are completely thawed and drain any juice before adding to the pan.
- Tart cherries work great for this recipe, or a blend of tart and dark cherries. If you only have dark cherries on hand, I’d recommend adding 1-2 tablespoons of lemon juice to the filling to balance the sweetness of the dark cherries, and reduce the amount of sugar used to 1/2 cup.
- Pre-made cherry pie filling can be used as a substitute. If using pre-made filling, omit the cornstarch and sugar from the filling mixture and skip the cooking in Step 2.
- Store leftover pie in an airtight container for up to 3 days in the refrigerator.
Nutrition
Serving: 1serving | Calories: 544kcal | Carbohydrates: 89g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 106mg | Potassium: 373mg | Fiber: 4g | Sugar: 56g | Vitamin A: 443IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 2mg