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
Recipe by Gretchen's Bakery at