A delicious cherry pie with crumb topping featuring spiced cherries baked in a flaky crust and topped with a sweet brown sugar crumble.
Over the years, I’ve made a lot of pies. Lately, Kim has been trying her hand at pie making.
For today, we’re sharing her latest success. It’s our cherry pie with crumb topping recipe.
Plump cherries, perfectly spiced and baked into a crust and topped with a crunchy brown sugar crumble.
Sounds pretty darn good, right? Well, take it from me, it’s a tasty dessert!
Sweet and tart are the primary flavors in this homemade treat. It’s a long recipe but, worth the effort.
So, without further delay, let’s get cooking!
How to make a cherry pie with crumb topping?
First, you’ll need to thaw 2 lbs. of frozen cherries (or about 5-cups).
Additionally, make sure to reserve about 1/2-cup of the cherry juice for the filling.
Next, preheat your oven to 350 degrees F. and line a 9-inch pie pan with pie crust.
After that, place a large saucepan over low heat.
While stirring, combine the cherries, cherry juice, granulated sugar, cornstarch, lemon juice, vanilla and almond extracts, and the salt.
Cook the mixture until the sugar and cornstarch dissolve. Increase the heat to medium-high.
Continue cooking the cherry pie filling until it starts to bubble and thicken. Turn off the heat and let it cool for about 20-minutes.
In the meantime, in a small bowl, combine the melted butter, brown sugar, and all-purpose flour. Set the crumble aside.
Once the filling has cooled a little, transfer it to the pie crust. Afterward, sprinkle the crumble over the filling.
Place the pie into the oven to bake for 50-60 minutes or until the topping is golden brown and the filling is bubbling.
Last, let the pie cool for about 2-3 hours before slicing and serving.
That’s it, your cherry pie with crumb topping is done! Kim and I hope you enjoy it and wish you all the best 🙂
- The easiest way to thaw frozen cherries is to run them under cold water. However, that makes capturing the juice a little difficult. I recommend placing the cherries into a mixing bowl and into your fridge. Let them thaw overnight before making the pie.
- On the other hand, you can use fresh cherries too. Simply wash and pit them first. Also, you’ll need to add 1/2-cup of water to the cherries when you make the filling.
- Alternatively, you can use canned pie filling too. Whether or not you decide to omit the lemon juice, extra sugar, salt, vanilla extract, and almond extract is up to you. No matter what, you shouldn’t need the cornstarch.
- To simplify the dessert, we recommend a store-bought pie crust of your choice. Personally, I prefer homemade, but I know that’s not always an easy option for everyone else. So, use a store-bought one or your favorite pie crust recipe.
- If the topping starts to brown too quickly, cover the pie with an aluminum foil tent to keep it from burning.
- Leftovers can be stored at room temperature for up to 3-days.
Other dessert recipes that you may love:
- 2 Pounds Frozen Cherries, thawed, drained with about ½ cup of juice reserved (about 5 cups cherries)
- ¾ Cup Granulated Sugar
- ¼ Cup Cornstarch
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Vanilla
- 1 Teaspoon Almond Extract
- ½ Teaspoon Salt
- 1 Cup All-purpose flour
- ½ Cup Unsalted Butter, melted
- ½ Cup Brown Sugar
Preheat the oven to 350°F, and line a 9-inch pie dish with a store bought or homemade pie crust. Set aside.
For the Filling:
In a large saucepan, combine the cherries (with juice), sugar, cornstarch, lemon juice, vanilla, almond extract, and salt. Cook over low heat while stirring constantly until the sugar and cornstarch are dissolved, then increase the heat to medium - high.
Continue stirring until the mixture begins to bubble and thicken. Remove from heat and set aside. Allow the filling to cool for 15 to 20 minutes before placing in the pie shell.
For the Crumble Topping:
In a small bowl, combine the flour, melted butter, and brown sugar. The mixture should be slightly wet but crumbly.
After the filing cools, scoop it into the pie shell and top it with the crumble topping.
Bake for 50 to 60 minutes or until the topping is deep golden brown and the filling is bubbly. If the crust begins to brown too quickly, wrap it with foil to prevent over browning.
Allow the pie to cool for 2 to 3 hours before serving. Store any leftovers at room temperature for up to 3 days.
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-slice of the cherry pie. Actual calories will vary. For more information and tips, please refer to the post.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 353Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 149mgCarbohydrates: 60gFiber: 2gSugar: 42gProtein: 3g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.