Cherry Crumble Pie

This cherry crumble pie brings together tart cherries, a buttery golden crumble topping, and a flaky crust for the ultimate nostalgic dessert that’s easier than it looks.

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Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 45

Cooling Time: 2

Total Time: 3 10

Servings: slices

Calories: 410kcal

Cost: $10–$12

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition