Cherry Crumble Pie
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.
- Author: Kelly @ Butter and Thyme
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: baking
- Cuisine: British, American, German
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*
- Make the cherry pie filling: place the cherries + ½ cup of water* in a large pot and cook over medium heat for about 5 minutes. Add sugar and extracts and continue to cook until sugar is dissolved.
- Mix together lemon juice and cornstarch in a small bowl, then add to the pot. Turn up the heat to medium-high and continue to cook, stirring frequently, until bubbling and thickened.* Let the cherry filling mixture cool to room temperature.
- Make crumble topping: in a large bowl, combine flour, sugars, baking powder, and salt. Then add the diced butter and cut the butter into the flour mixture (using your hands or a pastry blender) until the mixture is crumbly.
- Assemble the pie: preheat the oven to 350 °F. Roll out the pie dough to 1/4 inch thickness and place it into an ungreased pie dish. Then fill with the cooled cherry filling and sprinkle with the prepared crumb topping.
- Bake for 65-75 minutes or until golden brown and bubbly.* After about 45 minutes, cover the outer crust with a pie shield or aluminum foil to keep the edges from browning too much. Let cool for at least 2 hours before slicing and serving.
- 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