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Best Cherry Crumb Pie

Best Cherry Crumb Pie

The Best Cherry Crumb Pie is a timeless classic, offering a delightful balance of tart cherries and a sweet, buttery crumb topping that’s both simple to make and incredibly satisfying. This recipe is a perfect go-to for any occasion, transforming fresh or frozen cherries into a comforting dessert that family and friends will adore.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 2 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 double pie crust store-bought or your favorite homemade recipe
Pie Filling
  • 5 cups fresh or frozen (thawed and drained) pitted cherries a mix of sweet and tart is ideal
  • 3/4 cup granulated sugar adjust to the tartness of your cherries
  • 1/4 cup cornstarch or all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch salt
Crumb Topping
  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats not instant
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter cold and cut into cubes

Equipment

  • 9-inch pie plate
  • Large Bowl
  • Medium Bowl
  • Pastry blender (optional)
  • Food Processor (optional)
  • - Baking Sheet
  • Wire rack

Method
 

  1. Preheat your oven to 400°F (200°C). Gently unroll or press one of the pie crusts into a 9-inch pie plate. Crimp the edges decoratively if desired. If using a store-bought crust, be mindful of its instructions regarding pre-baking.
    1 double pie crust
  2. In a large bowl, combine the pitted cherries, granulated sugar, cornstarch (or flour), lemon juice, vanilla extract, cinnamon, and salt. Gently toss everything together until the cherries are evenly coated. Let the mixture sit for about 10-15 minutes to allow the juices to release and the cornstarch to begin absorbing moisture. This is crucial for a well-set filling.
    5 cups fresh or frozen (thawed and drained) pitted cherries, 3/4 cup granulated sugar, 1/4 cup cornstarch or all-purpose flour, 1 tablespoon fresh lemon juice, 1 teaspoon pure vanilla extract, 1/4 teaspoon ground cinnamon, Pinch salt
  3. In a separate medium bowl, whisk together the all-purpose flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Do not overmix; the bits of butter contribute to flakiness.
    1 1/2 cups all-purpose flour, 1 cup rolled oats, 3/4 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, 3/4 cup unsalted butter
  4. Pour the prepared cherry filling into the pie crust-lined plate, spreading it out evenly. Generously sprinkle the crumb topping over the cherry filling, ensuring it covers the entire surface. Place the pie on a baking sheet (to catch any drips).
  5. Bake in the preheated oven at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to brown too quickly, you can loosely tent them with aluminum foil.
  6. Once baked, remove the Best Cherry Crumb Pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before slicing. This cooling time is essential for the filling to set properly.

Notes

This pie can be stored at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. It also freezes well for up to 2-3 months.
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