– Advertisement –
Cherry pie has been a beloved dessert for generations, known for its perfect balance of tart cherries and sweet, buttery crust. But sometimes, a twist on the classic can make it even better—enter Cherry Crumb Pie. This variation includes a buttery, crumbly topping that perfectly complements the sweet, tart filling of ripe cherries. Whether you’re baking for a holiday, a family gathering, or just to satisfy your sweet tooth, this pie is sure to impress with its rich flavor and irresistible texture.
– Advertisement –
The crumb topping adds a delightful crunch and texture contrast to the soft cherry filling, making each bite an indulgence. Whether you’re using fresh, frozen, or canned cherries, this recipe is adaptable for any season.
– Advertisement –
This recipe will cover step-by-step instructions for creating the perfect Cherry Crumb Pie, including tips for making your own crust, selecting the best cherries, and enhancing the flavor of the filling.
Instructions
Step 1: Prepare the Pie Crust
- Combine the dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter, two forks, or your hands to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add the water: Slowly add 3 tablespoons of ice water, one tablespoon at a time, mixing gently after each addition. When the dough starts to come together but is not too sticky, stop adding water. If the dough is too dry, add another tablespoon of ice water.
- Form the dough: Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together into a ball. Flatten it into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes (or up to 2 days).
Step 2: Prepare the Cherry Filling
- Prepare the cherries: If using fresh cherries, wash and pit them. If using frozen cherries, thaw them and drain excess liquid.
- Make the filling: In a medium bowl, combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract, salt, and cinnamon (if using). Stir gently to combine. Let the mixture sit for 10-15 minutes to allow the flavors to meld and the juices to release.
- Add butter: Dot the cherry mixture with small pieces of butter and set it aside while you roll out the dough.
Step 3: Make the Crumb Topping
- Mix dry ingredients: In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt.
- Cut in the butter: Add the cubed cold butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture becomes crumbly. You should have pea-sized crumbs.
- Add nuts (optional): If you’re using chopped walnuts or pecans, stir them into the crumb mixture.
Step 4: Assemble the Pie
- Roll out the dough: On a lightly floured surface, roll out the pie dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides. Trim any excess dough, leaving about an inch overhang.
- Add the cherry filling: Pour the prepared cherry filling into the crust, spreading it out evenly. Make sure the butter is distributed throughout the mixture.
- Top with the crumb topping: Evenly sprinkle the crumb topping over the cherry filling. The more uneven and rustic the crumb topping looks, the better!
- Chill the pie: Place the assembled pie back into the refrigerator for about 20-30 minutes before baking. This helps the crust keep its shape during baking.
Step 5: Bake the Pie
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prepare the crust: If desired, brush the edges of the crust with a little heavy cream or milk to create a golden finish. Sprinkle the top of the pie with granulated sugar for added sparkle.
- Bake the pie: Place the pie on the middle rack of the oven and bake for 45-50 minutes, or until the crust is golden brown, and the filling is bubbling. If the crust is browning too quickly, you can cover the edges with aluminum foil or a pie shield to prevent burning.
- Cool the pie: Once baked, allow the pie to cool for at least 2 hours before serving. This allows the filling to set and prevents it from being too runny when you slice it.
Tips for Success
- Flaky crust: For the flakiest pie crust, make sure the butter is cold and handle the dough as little as possible. This prevents the butter from melting and ensures a light, flaky texture.
- Sweetness level: Taste your cherries before adding sugar. If they’re especially tart, you may need to increase the sugar slightly.
- Pie filling consistency: If you prefer a thicker filling, you can add an additional tablespoon of cornstarch. If it’s too thick, add a little more cherry juice or water.
- Crumb topping variation: Feel free to adjust the crumb topping. If you like more crunch, add extra oats or nuts.
- Freezing the pie: You can freeze the unbaked pie (before adding the final step of brushing with milk or cream) for up to 3 months. Bake from frozen, adding 10-15 minutes to the bake time.
Serving Suggestions
- Serve with ice cream or whipped cream: Cherry crumb pie is best enjoyed with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The creamy texture complements the sweet-tart cherry filling perfectly.
- Pair with a dessert wine: A chilled glass of dessert wine, such as a late harvest Riesling or Moscato, pairs beautifully with this pie.
- Fresh cherries on top: For an extra touch of freshness, garnish the pie with some fresh cherry halves just before serving.
Possible Variations
- Berry Crumb Pie: You can easily switch up the fruit in this pie. Try using blueberries, raspberries, or mixed berries. You may need to adjust the amount of sugar based on the sweetness of the berries.
- Peach or Apricot Crumb Pie: In summer, peaches and apricots are a wonderful alternative to cherries. These fruits pair beautifully with a crumb topping as well.
- Lattice Crust with Crumb Topping: For a more traditional look, use a lattice top (a crisscross pattern made of dough strips) and still sprinkle some crumb topping over it. This combination is visually stunning and adds extra texture.
How to Troubleshoot Cherry Crumb Pie Issues
- Runny filling: If your filling turns out runny, you likely need to add more cornstarch to help thicken the juice. Make sure to let the pie cool completely before slicing to allow the filling to set.
- Soggy crust: A soggy bottom crust usually occurs if the pie sits for too long before baking. To prevent this, you can pre-bake the crust for 10 minutes before adding the filling. Also, avoid overfilling the pie, as excess liquid can make the crust soggy.
- Crumb topping melting off: Ensure that the crumb topping is evenly distributed and not too wet. You can add extra oats or flour to absorb some of the moisture from the filling.
Conclusion
Cherry crumb pie is a beautiful variation of the classic cherry pie, offering a satisfying crunch with its crumbly topping. The combination of a buttery pie crust, a sweet-tart cherry filling, and a golden, crispy topping creates a well-rounded dessert perfect for any occasion. Whether you’re an experienced baker or a beginner, this recipe will guide you through the process to ensure a delicious and visually appealing result.
– Advertisement –
Enjoy your homemade cherry crumb pie with friends and family, and bask in the praise for creating a dessert that’s as comforting as it is indulgent.
Prep Time
20 minutes
Cook Time
1 hour
Ingredients
- For the filling:
- 4 cups fresh or frozen cherries (pitted)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract (optional, but adds great flavor)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- For the crumb topping:
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup light brown sugar (packed)
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, cold and cut into small cubes
- For the pie crust:
- 1 pre-made pie crust (or homemade, if preferred)
Instructions
- Prepare the pie crust:
Preheat your oven to 375°F (190°C).
Roll out your pie dough and place it in a 9-inch pie pan. If using a store-bought pie crust, simply fit it into the pan and crimp the edges.
Place the crust in the fridge while you prepare the filling and topping. - Make the cherry filling:
In a large mixing bowl, combine the cherries, sugar, cornstarch, lemon juice, almond extract (if using), salt, and vanilla extract. Stir gently to combine and make sure the cherries are well-coated in the mixture.
Pour the cherry mixture into the prepared pie crust, spreading it out evenly. - Make the crumb topping:
In a separate bowl, combine the flour, oats, brown sugar, salt, and cinnamon. Stir to combine.
Add the cold butter cubes to the dry mixture. Use a pastry cutter, fork, or your fingers to work the butter into the dry ingredients until the mixture forms coarse crumbs (small pea-sized pieces of butter).
Sprinkle the crumb topping evenly over the cherry filling in the pie crust. - Bake the pie:
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes, or until the filling is bubbly and the crumb topping is golden brown. If the crust edges begin to brown too quickly, cover them with aluminum foil to prevent burning. - Cool and serve:
Remove the pie from the oven and let it cool for at least 2 hours before slicing, to allow the filling to set.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Notes
- Cherry varieties: You can use either sweet cherries or tart cherries in this recipe, depending on your preference. Tart cherries will give a more tangy flavor, while sweet cherries will make the pie sweeter.
- Frozen cherries: If using frozen cherries, make sure to thaw and drain them first to avoid excess liquid in the filling.
- Crust options: You can use a store-bought pie crust or a homemade pie crust. If making your own, make sure to chill the dough before using it.
- Topping texture: For a crunchier topping, you can add a handful of chopped nuts (like walnuts or pecans) to the crumb mixture.
– Advertisement –