I had to get this Cherry Crumb Pie out of my face immediately after I baked it because it was a weak moment to say the least and just moments before I was diving into it!
I sliced that first piece as I always do for the video and I could not resist eating the entire thing!
I will recommend you have an exit plan for this Cherry Crumb Pie Recipe since it is quite dangerous once it comes out of the oven in all of it’s sweet, juicy, buttery and crumbly goodness.
I may or may not have mentioned adding a scoop of vanilla ice cream to this warm fresh out of the oven pie, but I am not so sure you will even have a bite left by the time that ice cream makes it from the freezer to the table!
The 6 Cherry Pitter makes fast work of this otherwise large task of pitting 2lbs of cherries! So I would recommend to pick one up ~they are quite affordable!
Plus you can then make Cherry Pop Tarts next!
Or Cherry Compote for Black Forest Cake?
Ok so let me get back to the recipe, you can skip the Crumble Topping if you don’t want to make an extra recipe OR if you are looking to go LESS SUGAR (since the crumble is really alot of sugar) you can cut down on that with a traditional pie crust top. It is really up to you which way you prefer.
But I have to be honest the crumb topping I’ using here is the same one I use on my famous crumb bun recipe and well…. it isn’t famous because it sucks! LOL
As for the cherries I used regular Bing Cherries rather than the Sour Cherries that are more often used in cooking and baking, but since sour cherries are harder to come by the good ol’ eating cherries are really just great!
You can adjust the sugar in the recipe based on which cherries you are using and it can be anywhere from Zero cups to the ½ cup that I used in my recipe below (or more sugar if you really like sweet!)
Pie recipes are really versatile and so forgiving when it comes to measurements ~ this will probably be the only time you hear me say that when it comes to baking and measurements!
This is a building on recipes project so you will have to make your pie dough ahead of time, but other than that it was really simple to pull this whole thing together!
Oh yeah, one last thing before we start~ I gave my finished pie a drizzle of icing sugar and I am in love with the Professional Grade Fondant I am selling here but if you didn’t want to try that; just make a home glaze, which is just confectioners sugar with a tablespoon or two of water to make a pour-able glaze.
https://youtube.com/watch?v=QjWdbGGHoo4
5.0 from 3 reviews
Cherry Crumb Pie Recipe
Serves: 1- 9″ Pie
Ingredients
- 1 Recipe Pie Dough
- Fresh Cherries 2¼ lbs (once they are pitted and de-stemmed you should have close to 2lbs)
- Granulated Sugar ½ cup (100g)
- Cornstarch 3 tablespoons ( 30g)
- Cardamom *optional 1 teaspoon
- Lemon zest & juice from 1 lemon (about 2 teaspoons of each)
- FOR THE CRUMBLE TOPPING
- Unsalted COLD Butter 12 Tablespoons (170g)
- Light Brown Sugar ⅓ cup (70g)
- Granulated Sugar ½ cup (100g)
- Cinnamon ½ teaspoon
- Salt ¼ teaspoon
- Cake Flour (*or All Purpose if you do not have cake flour) 1½ cup + 2 Tablespoons (202g)
Instructions
- Roll the pie dough to form a shell in a 9″ Pie Plate
- Pit the cherries then toss them in a large bowl with the sugar, cardamom, cornstarch, lemon juice & zest
- Pour into the prepared pie shell
- Preheat the oven to 375°F with a pizza stone if you have one
- Prepare the crumb topping by creaming the cold butter with both sugars for about 2 minutes until fluffy
- Add the cinnamon & salt and scrape the bottom & sides of the bowl for an even mix.
- Add the flour at once and mix just until it comes together to a crumbly mass
- Pour onto the cherries in the pie plate and spread evenly
- Bake in preheated 375°F oven for 30 minutes then turn the oven down to 325°F and bake for another 20-30 minutes or until the crumb topping is baked through and the cherry juice is bubbling slightly.
- Cool completely before drizzling with sugar glaze (*optional) and allow the juices to settle and thicken before slicing.
Notes
Cherry Crumb Pie can be stored at room temperature for up to 2 days or for longer storage in the refrigerator for up to 1 week.
Serve warm or cold it is your option
