Cherry Crumb Pie Recipe

Cherry Crumb Pie Recipe


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!

Cherry Crumb Pie RecipeThe 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.

5.0 from 3 reviews
Cherry Crumb Pie Recipe
Serves: 1- 9" Pie
  • 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)
  • 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)
  1. Roll the pie dough to form a shell in a 9" Pie Plate
  2. Pit the cherries then toss them in a large bowl with the sugar, cardamom, cornstarch, lemon juice & zest
  3. Pour into the prepared pie shell
  4. Preheat the oven to 375°F with a pizza stone if you have one
  5. Prepare the crumb topping by creaming the cold butter with both sugars for about 2 minutes until fluffy
  6. Add the cinnamon & salt and scrape the bottom & sides of the bowl for an even mix.
  7. Add the flour at once and mix just until it comes together to a crumbly mass
  8. Pour onto the cherries in the pie plate and spread evenly
  9. 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.
  10. Cool completely before drizzling with sugar glaze (*optional) and allow the juices to settle and thicken before slicing.
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



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    1. From the blog post: 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!

  1. Even though I’m not a great baker you always put a smile on my face with your cheerful personality! Thanks for sharing your time and recipes with us/me.

    1. Hi Gretchen ….

      If I use sweet cherries would I need to decrease the sugar? or if I used sour cherries which I can get would in increase the sugar?

      1. I dont have a pizza stone although Ive always wanted one, Im just investing in wedding cake stuff right now. However!! I used a large cast iron griddle under mine and was shocked to see the difference it made!! No gooeyness at all, instead the bottom crust was a nice brown probably from me having the griddle in the oven before the pie went in. We loved the crumble but if I make this again, I will cut the cardamom down to 1/4-1/2 teaspoon, leave out the lemon peal and reduce the juice to 1 tsp. Those two flavors sort of over powered the cherries for my family. All in all though wonderful recipe, thanks again Gretchen 🙂

  2. thanks for another great recipe! I’ll wait till next year as the bing cherry season is now winding down and the price is quite high .

  3. I just made this cherry pie. It is the best I’ve ever made. My family loves it. I didn’t use the cardamon but I did add a little almond extract. My family says it’s a keeper.

  4. Gretchen, there was a crumb topping with just flour, sugar and butter that you used. But I can’t seem to find the proportions. I can’t find it.

  5. Thank you Gretchen. I have that one and I have used it. I just seem to remember one that was just three ingredients and it was buttery and wonderful.

  6. If using frozen cherries, do you wait for the to thaw/defrost, or do you add all ingredients while frozen and bake?

    1. Thanks! The sugar in any fruit pie recipe is adjustable to your preference, depending on how sweet the fruit it, you can add as much or as little sugar as you like! Some people do not add any sugar at all to fruit pies! Again, depends on the fruit!

  7. Made this today (with my crust) but with your topping and recipe and I will say this pie was DELICIOUS! I have never like cherry pie until today lol Thank you!!

  8. I made this pie with sour cherries I had just picked. I make a lot of pies in the summer, but my husband declared that this one was the best I’d ever made! I did blind bake the crust first, because I didn’t want to risk a “soggy bottom.” Just perfection. I didn’t bother with the icing, because it just didn’t need a thing! Thanks for another great recipe.

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