There's something magical about the aroma of a cherry crumble pie baking in your oven. This cherry crumble pie combines the perfect balance of tart cherries with a golden, buttery crumble topping that creates an irresistible dessert. Whether you're using fresh cherries from your garden or quality canned cherry pie filling, this cherry crumble pie recipe delivers that homemade taste that makes every bite memorable.
What makes this cherry crumble pie stand out is its foolproof approach that guarantees success every single time. The secret lies in the perfect ratio of sweet and tart flavors, combined with a crumble topping that stays crispy while the cherry filling bubbles underneath. This cherry crumble pie recipe has been tested countless times to ensure you get bakery-quality results in your own kitchen.
Background & Why This Cherry Crumble Pie Recipe Stands Out
This cherry crumble pie recipe traces its roots back to traditional American baking, where resourceful home bakers discovered that a simple crumble topping could transform ordinary fruit into an extraordinary dessert. Unlike complicated lattice crusts that require advanced pastry skills, this cherry crumble pie offers all the visual appeal and flavor with half the effort. The beauty of this approach is that even beginner bakers can create a stunning dessert that looks like it came from a professional bakery.
What sets this cherry crumble pie apart from others is its versatility and reliability. The recipe works equally well with fresh tart cherries during peak summer season or with high-quality canned cherry pie filling when fresh fruit isn't available. The buttery crumble topping creates the perfect textural contrast to the gooey cherry filling, while the flaky pie crust provides a sturdy foundation. This cherry crumble pie has become a go-to recipe for family gatherings, potluck dinners, and special occasions because it consistently delivers impressive results.
Jump to:
Ingredients
For the Pie Crust:
- 1 pre-made 9-inch pie crust (or homemade flaky pie crust)
- 1 egg, beaten (for egg wash)
For the Cherry Filling:
- 5 cups fresh cherries, pitted (or 2 cans cherry pie filling)
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
For the Crumble Topping:
- 1 cup all-purpose flour
- ½ cup brown sugar, packed
- ½ cup cold butter, cubed
- ⅓ cup rolled oats
- ½ teaspoon cinnamon
See recipe card for quantities.
Instructions
Prepare Your Cherry Filling
- Preheat your oven to 425°F (220°C).
- If using fresh cherries, wash and pit them thoroughly. In a large bowl, combine pitted cherries with granulated sugar, cornstarch, lemon juice, vanilla extract, and almond extract if using.
- Mix gently until cherries are well coated and let stand for 10 minutes to allow juices to develop.
- If using canned cherry pie filling, simply drain excess liquid and add lemon juice and vanilla extract for enhanced flavor.
Assemble the Pie Base
- Roll out your pie crust and place it in a 9-inch pie pan, crimping the edges decoratively.
- Brush the bottom and sides of the crust with beaten egg to prevent sogginess.
- Pour the prepared cherry filling into the pie crust, spreading it evenly.
- The cherry crumble pie filling should come up to about ¾ of the crust height.
Create the Perfect Crumble Topping
- In a medium bowl, combine flour, brown sugar, cinnamon, and salt.
- Add cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in rolled oats for extra texture and crunch.
- Sprinkle the crumble topping evenly over the cherry filling, covering completely.
Bake to Golden Perfection
- Place the assembled pie on a baking sheet to catch any drips.
- Bake at 425°F for 15 minutes, then reduce temperature to 375°F (190°C).
- Continue baking for 30-35 minutes until the crumble topping is golden brown and the cherry filling is bubbling around the edges.
- If the topping browns too quickly, cover loosely with aluminum foil and continue baking.
- Step 1: Prepare Your Cherry Filling
Mix pitted cherries with sugar, lemon juice, and flavorings to create the juicy filling.
- Step 2: Assemble the Pie Base
Fill your prepared pie crust with the cherry mixture and get it ready for topping.
- Step 3: Create the Perfect Crumble Topping
Combine flour, butter, and oats to make the buttery, crunchy crumble topping.
- Step 4: Bake to Golden Perfection
Bake the pie until golden brown with bubbly cherry filling peeking through.
Expert Cooking Tips
Creating the perfect cherry crumble pie requires attention to several key details that can make or break your dessert.
Temperature Control: Always start with a hot oven to set the crust quickly, then reduce heat to prevent burning while ensuring the filling cooks through completely.
Butter Temperature: Keep your butter cold when making the crumble topping. Cold butter creates better texture and prevents the topping from becoming dense or greasy.
Cherry Preparation: If using fresh cherries, taste them first and adjust sugar accordingly. Tart cherries may need extra sugar, while sweet cherries require less.
Thickening Agent: Don't skip the cornstarch in the filling; it prevents a watery pie and ensures clean slices when serving.
Resting Time: Let the finished pie cool for at least 2 hours before cutting. This allows the filling to set properly and prevents a messy presentation.
Egg Wash Technique: Brushing the bottom crust with beaten egg creates a barrier that keeps the crust crispy even with juicy fruit filling.
Recipe Variations & Substitutions
This versatile cherry crumble pie recipe adapts beautifully to different dietary needs and flavor preferences.
Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free flour blend in both the crumble topping and use a gluten-free pie crust. The texture remains excellent with this substitution.
Sugar Alternatives: Substitute granulated sugar with coconut sugar or maple syrup for a more complex flavor profile. Reduce liquid ingredients slightly when using maple syrup.
Nut Additions: Add ½ cup chopped almonds, pecans, or walnuts to the crumble topping for extra crunch and richness.
Spice Variations: Experiment with cardamom, nutmeg, or ginger in place of cinnamon for unique flavor profiles.
Mixed Fruit Option: Combine cherries with sliced apples, pears, or berries for a more complex fruit filling.
Dairy-Free Version: Use vegan butter or coconut oil in place of regular butter for the crumble topping.
Equipment
The right tools make creating this cherry crumble pie much easier and ensure professional results.
9-inch Pie Pan: A glass or ceramic pie pan allows you to monitor browning and ensures even baking throughout the cherry crumble pie.
Pastry Cutter: Essential for creating the perfect crumble texture; two knives can substitute in a pinch.
Cherry Pitter: If using fresh cherries regularly, this tool saves significant time and creates uniform results.
Kitchen Scale: Measuring ingredients by weight ensures consistency, especially important for the crumble topping ratios.
Baking Sheet: Always place your pie on a rimmed baking sheet to catch overflow and prevent oven messes.
Storage & Meal Prep Tips
Proper storage keeps your cherry crumble pie fresh and delicious for days after baking.
Room Temperature Storage: Cover loosely with foil and store at room temperature for up to 2 days. The crumble topping stays crispier this way.
Refrigerator Storage: For longer storage, refrigerate covered for up to 5 days. Reheat individual slices in a 350°F oven for 10 minutes to restore crispness.
Freezing Instructions: Wrap completely cooled pie tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
Make-Ahead Tips: Prepare the crumble topping up to 3 days ahead and store in the refrigerator. The cherry filling can be made 1 day in advance.
Reheating Methods: For best results, reheat in a 350°F oven rather than the microwave to maintain the crumble texture.
Grandma's Secret That Changed Everything
The real magic in this cherry crumble pie comes from two simple secrets that most bakers overlook. First, always macerate your fresh cherries with sugar for at least 10 minutes before using them in your cherry crumble pie. This process draws out natural juices and creates a more intense cherry flavor that permeates every bite.
Second, add a tablespoon of instant tapioca to your cherry filling along with the cornstarch. This grandmother's trick creates the perfect consistency that's neither too thick nor too runny. The tapioca dissolves completely during baking, leaving behind a glossy, professional-looking filling that holds its shape beautifully when sliced. These small adjustments transform an ordinary cherry crumble pie into something truly extraordinary.
FAQ
How do you make crumble topping for cherry pie?
Combine 1 cup flour, ½ cup brown sugar, cold cubed butter, oats, and cinnamon. Work the cold butter into dry ingredients until the mixture resembles coarse crumbs. Sprinkle evenly over your cherry crumble pie filling before baking.
How to make a simple cherry crumble?
Mix pitted cherries with sugar and cornstarch, place in a baking dish, and top with a mixture of flour, brown sugar, oats, and cold butter pieces. Bake at 375°F until the topping is golden and the cherry crumble pie filling bubbles.
What is the difference between cherry cobbler and cherry pie?
Cherry cobbler has a biscuit or cake-like topping dropped over fruit filling, while a cherry crumble pie features a structured pie crust bottom with a crumbly streusel-type topping that's more refined and evenly distributed.
How do you keep a cherry pie from getting soggy?
Brush the bottom crust with beaten egg, use cornstarch to thicken the filling, and avoid over-juicy cherries. Pre-baking the crust for 5 minutes also helps create a barrier against moisture in your cherry crumble pie.
Perfect Pairings for Your Next Baking Adventure
This cherry crumble pie represents just the beginning of your fruit pie journey. Once you've mastered this technique, the same principles apply beautifully to other seasonal fruit combinations. The balance of sweet and tart flavors, combined with that irresistible crumble topping, makes this cherry crumble pie a crowd-pleaser for any occasion.
Consider expanding your dessert repertoire with complementary recipes like Rhubarb Custard Pie for spring gatherings or Eggnog Pie Recipe during the holiday season. These recipes use similar techniques but offer completely different flavor profiles that will keep your dessert table interesting year-round. The skills you develop making this cherry crumble pie will serve you well in creating these other spectacular desserts that your family and friends will request again and again.
With love from my kitchen to yours,
Ashley Johnson
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this cherry crumble pie recipe:
Cherry Crumble Pie
Equipment
- 1 9-inch pie pan Glass or ceramic recommended
- 1 Pastry cutter Or use two knives
- 1 Cherry pitter Optional, but helpful for fresh fruit
- 1 Baking sheet For catching drips during baking
- 1 Mixing bowl For filling and crumble
Ingredients
Pie Crust
- 1 pie crust Pre-made or homemade, 9-inch
- 1 egg Beaten, for egg wash
Cherry Filling
- 5 cups cherries Fresh, pitted (or 2 cans filling)
- ¾ cup sugar Granulated
- 3 tablespoon cornstarch Thickens the filling
- 1 tablespoon lemon juice Fresh
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract Optional but flavorful
Crumble Topping
- 1 cup all-purpose flour
- ½ cup brown sugar Packed
- ½ cup butter Cold and cubed
- ⅓ cup rolled oats Adds crunch
- ½ teaspoon cinnamon Warm spice flavor
- ¼ teaspoon salt Enhances flavor
Instructions
- Preheat oven to 425°F (220°C).
- Mix cherries with sugar, cornstarch, lemon juice, and extracts. Let sit 10 min.
- Roll pie crust into 9-inch pan and crimp edges.
- Brush crust with egg to prevent sogginess.
- Pour cherry filling into crust evenly.
- Combine flour, sugar, cinnamon, salt, and butter until crumbly.
- Stir in oats and top pie with crumble.
- Bake 15 min at 425°F, then reduce to 375°F and bake 30–35 min.
- Cool for 2 hours before slicing.
Leave a Reply