Cherry Crumble Pie

Cherry Crumble Pie starts with a delicious homemade cherry filling piled on top of a buttery, flaky crust. Finished off with a streusel crumble topping, every bite will be loaded with cherries, flavor, and leave you saying ‘YUM.’

Cherry season is here and in full swing! There’s nothing like a bowl of fresh, sweet cherries to snack on. Sure, the seeds are a bit of a nuisance, but the reward is so worth the effort! Since cherries are so inexpensive lately, I’ve incorporated them into my weekly shopping list. The amount of cherries that I go through by myself is insane!

My husband also enjoys cherries, but certain types in their natural form cause his lips and tongue to become tingly. So, when I asked him what dessert he was in the mood for, he immediately asked for cherry pie. See, cooked cherries don’t affect him. So, it’s a win, win; we get a homemade pie, and he gets to eat some cherries. I mean, it’s still a fruit, right?

Cherry Crumble Pie starts with a premade pie crust. I know, I know…it’s not a homemade crust. I always use a Pilsbury premade crust as my pie base, though. One thing I love about this crust is that it is so buttery and flaky. My husband is picky about his pie crusts and generally won’t eat crust at all. He devours this one!

The rest of the pie is truly homemade. The filling is made with sweet cherries, sugar, corn starch, lemon juice, vanilla extract, and almond extract. The flavors come together wonderfully and the little bit of almond extract comes out subtly but just enough to know it’s there.

Then there is the crumbly streusel topping. It is sweet, buttery, and just perfect! A pie is just not a pie without a good crumble topping.

Tips for Making Cherry Crumble Pie

USE A PREMADE CRUST – As a baker, I probably shouldn’t be promoting a premade crust, but…it is what it is! I strongly suggest the Pilsbury pre-made crust. It matches if not beats out any homemade crust that I’ve had in regards to flavor and texture. Plus, it will save you a lot of time!

DON’T SKIP THE LEMON JUICE – This is mostly for apple pies, but the reason for lemon juice is to help prevent discoloration of your fruit. Another added benefit is to add some extra flavor and a little bit of tartness to your pie. If you don’t have a lemon handy, it’s not detrimental, but, I definitely notice a flavor difference when I don’t use lemon juice. Pies are better with it. Trust me.

MAKING FILLING IN ADVANCE – If you do decide to make a homemade crust, your filling can be made in advance and stored covered in the refrigerator. You will want to use the filling within about 18 hours, though.

USE A GLASS PIE PAN – For pies, I always use a glass pan. It’s the one thing I won’t budge on! There are several benefits to using a glass pie pan. One of them is that it will bake and brown more consistently. You’ll be able to check the bottom and sides of your pie near the end of baking to ensure that it is perfectly golden brown. The overall bake time will take longer, but, to me, a better-finished product is worth waiting for.

Helpful Tools for this Recipe

Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

OXO CHERRY PITTER – A multi-cherry pitter will save you SO much time when pitting your cherries. I’ve loved everything OXO brand that I’ve purchased, and this is no different.
GLASS 9.5″ PIE PAN – I’ve had my Anchor Hocking pie pan for years. In fact, it was something that was passed down from my Grandma, if that tells you how old it is. It has held up and bakes up a fantastic pie!

Print Recipe

Cherry Crumble Pie

(5 votes, average: 5.00 out of 5)

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Dessert

Serves: 8-10

Prep Time: 20 minutes – Cooking Time: 55 minutes

Cherry Crumble Pie starts with a delicious homemade cherry filling piled on top of a buttery, flaky crust. Finished off with a streusel crumble topping, every bite will be loaded with cherries, flavor, and leave you saying 'YUM.'

Ingredients

• CRUST
• 1 Pilsbury Premade Pie Crust
• PIE FILLING
• 4 1/2 cups sweet cherries, pitted and cut in half
• 3/4 cup sugar
• 1/2 cup cornstarch
• 1 1/2 tbsp lemon juice
• 1 teaspoon vanilla
• 1/8 teaspoon almond extract
• CRUMBLE TOPPING
• 1 cup all-purpose flour
• 1/3 cup light brown sugar
• 1/2 tsp ground cinnamon
• 1/8 teaspoon salt
• 1 stick butter, softened at room temperature and cut into 1" pieces

Instructions

PIE

1

Preheat oven to 400° F.

2

In a 9" round glass pie pan, roll out premade crust and place evenly inside of the pan. It should come most of the way up the sides of the pan. Set aside

3

In a large bowl, combine the cherries, sugar, corn starch, lemon, vanilla extract, and almond extract. Stir until cherries are well coated and everything is incorporated together.

4

Pile cherry filling into pie crust and spread it out so it is in an even layer.

5

Evenly layer the crumble topping on top of the cherry filling. It will look like a lot, but you'll want to use all of it.

6

Bake at 400° F for 20 minutes. Reduce heat to 375° F and bake for an additional 35 minutes or until topping and edges have turned a golden brown.

7

Remove from oven and cool for at least 2 hours before cutting.

TOPPING

8

In another large bowl, combine the flour, sugar, cinnamon, salt, and butter, using your hands. Incorporate until butter is mixed throughout and the overall texture is crumbly.