Cherry Crumb Pie

There’s nothing quite like a slice of cherry pie—especially when it’s topped with a crumbly, golden streusel. This Cherry Crumb Pie delivers all the rich, fruity flavor of traditional cherry pie with the added texture and sweetness of a buttery crumb topping. Whether you use fresh or frozen sweet cherries, this pie bakes up beautifully with a thick, jammy filling and a crisp topping. It’s ideal for summer picnics, holiday tables, or just a cozy weekend bake.

Why You’ll Love Cherry Crumb Pie

• Made with real fruit – no canned filling here
• Crumb topping = extra texture and buttery flavor
• Great with fresh or frozen dark sweet cherries
• The filling sets up well for clean slices every time
• A crowd-pleaser that looks as good as it tastes

Ingredients

For the Pie:

• 1 9-inch pie crust – homemade or store-bought

Cherry Pie Filling:

• 5 cups (690 g) fresh or frozen dark sweet cherries – pitted
• ¾ cup (150 g) granulated sugar
• 1 ½ tablespoon (22 ml) fresh lemon juice
• ¼ cup (32 g) cornstarch
• ½ teaspoon (2 ml) almond extract
• 1 ½ teaspoon (7 ml) pure vanilla extract
• ¼ teaspoon (1 ml) ground cinnamon
• 2 tablespoon (30 ml) salted butter
• ¼ cup (59 g) water – only if using fresh cherries

Crumb Topping:

• ¾ cup (94 g) all-purpose flour
• ⅔ cup (147 g) light brown sugar – packed
• 6 tablespoon (84 g) salted butter – cold, cubed

Directions

Step 1: Prepare the Oven and Crust

• Preheat your oven to 400°F (200°C).
• Place a foil-lined baking sheet in the oven to preheat—this catches any drips and helps the bottom of the pie bake evenly.
• Place your pie crust into a 9-inch pie pan and flute or crimp the edges as desired.
• Place the crust in the refrigerator to chill while you make the filling and topping.

Make the Cherry Filling

• In a medium saucepan, combine:
  • 5 cups cherries
  • ¾ cup granulated sugar
  • 1 ½ tbsp lemon juice
  • ¼ cup cornstarch
  • ½ tsp almond extract
  • 1 ½ tsp vanilla extract
  • ¼ tsp cinnamon
  • 2 tbsp salted butter
• If you’re using fresh cherries, add ¼ cup water to help the cornstarch dissolve and start the filling simmering.
• Cook the mixture over medium heat. Stir continuously as it comes to a boil.
• Once boiling, reduce heat to simmer for about 10 minutes, stirring often, until thickened and glossy.
• Remove from heat and let the filling cool slightly.

Prepare the Crumb Topping

• In a medium bowl, whisk together:
  • ¾ cup flour
  • ⅔ cup brown sugar
• Add in the cold, cubed butter and use a pastry blender or fork to cut the butter into the flour mixture.
• Continue until the mixture resembles coarse crumbs (pea-sized pieces are perfect).
• Place the crumb mixture in the freezer for 10 minutes to firm up while assembling the pie.

Assemble the Pie

• Remove the chilled crust from the fridge.
• Pour the slightly cooled cherry filling into the crust and spread evenly.
• Sprinkle the chilled crumb topping evenly over the top of the filling. Press together some of the crumbs with your fingers to create larger clumps if you like.

Bake

• Place the pie dish onto the preheated foil-lined baking sheet in the oven.
• Bake at 400°F for 45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.

🔔 Tip: If the edges of your crust are browning too quickly, cover them with foil halfway through baking.

Cool and Serve

• Remove from oven and allow the pie to cool completely—this helps the filling set properly.
• Slice and serve on its own or with vanilla ice cream or whipped cream.

Pro Tips and Variations

• Chilling the crumb topping before baking helps it stay crumbly and golden—not greasy.
• If using unsalted butter, add a pinch (¼ tsp) of salt to the topping mixture.
• Want a stronger almond flavor? Add an extra ¼ teaspoon almond extract.
• Try adding chopped toasted almonds or oats to the topping for extra crunch.
• Serve slightly warm for a gooey center or chilled for cleaner slices.

Serving Suggestions

• Classic pairing: vanilla ice cream or fresh whipped cream
• Serve with coffee or hot tea for an afternoon treat
• Drizzle with a bit of cream cheese glaze for a bakery-style twist

Storage/Reheating

• Refrigerate leftover pie covered in plastic wrap for up to 4 days.
• For longer storage, wrap tightly and freeze for up to 4 months.
• To reheat: Bake at 325°F for 10–15 minutes or microwave individual slices for 30 seconds.

FAQs

Can I use canned cherries instead of fresh or frozen?
Canned sweet cherries aren’t recommended unless you drain and rinse them well. Frozen dark sweet cherries are the best alternative to fresh.

What’s the best way to pit cherries?
A cherry pitter is quickest. If you don’t have one, use a straw or chopstick to push the pit out.

Why is my pie filling too runny?
Ensure the filling simmers long enough to activate the cornstarch. Letting it cool also helps it thicken before baking.

Can I prep this pie in advance?
Yes! Prepare the filling and topping separately and store in the fridge. Assemble and bake the next day.

Conclusion

This Cherry Crumb Pie is an irresistible fusion of rich cherry filling and crunchy streusel topping that will win hearts at any gathering. With just the right balance of tart and sweet, and a topping that turns golden and crisp in the oven, it’s a summer staple you’ll want to make year-round. Whether you’re baking for a holiday or a weeknight indulgence, this recipe delivers flavor and texture in every slice.

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