Cherry Crumble Pie

slice of cherry crumble pie on a white plate with fresh cherries on the side

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This Cherry Crumble Pie recipe is bursting with fresh cherries suspended in a deliciously smooth and syrupy homemade filling, topped with an easy-to-make yet scrumptious crumble.


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 For the Cherry Pie Filling

  • 5-6 cups tart pitted cherries, fresh or frozen*
  • 1 1/2 cups granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 cup lemon juice
  • 1/4 cup cornstarch

For the Crumble Topping + Assembly

  • 3/4 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon baking powder
  • pinch salt
  • 8 tbsp unsalted butter, cold and diced
  • 1 single pie crust, uncooked*



  • If using frozen cherries, defrost and drain excess liquid. Or, cook from frozen and decrease water by ¼ cup (start with ¼ cup water.) If using sweet cherries, decrease the sugar by 1/3 (use only 1 cup of sugar).
  • Use refrigerated pie crust or your favorite single pie crust recipe for the bottom crust.
  • Cornstarch is activated above 180-190 °F. Once it reaches that temperature, the mixture will begin to thicken rapidly. When that happens, remove the pot from the heat, and continue to stir until it cools down a little to avoid sticking or scorching. 
  • Cook time will vary based on the type of pan (glass and metal pans will cook the pie faster than ceramic). Keep a close eye on it after about 50 minutes and rely on visual cues (deep golden brown color, bubbling through the surface).

Keywords: cherry streusel pie, Marie Callender cherry crunch pie, cherry pie with crumble topping, fresh cherry crumble pie