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Cherry Crumble Pie Recipe

Cherry Crumble Pie Recipe

Master this homemade Cherry Crumble Pie with our easy-to-follow recipe! Learn how to create a buttery, flaky crust filled with perfectly sweetened cherries and topped with the best cinnamon-spiced crumble. The secret to the perfect balance of sweet and tart flavors is choosing the right cherries and allowing them to macerate before baking.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
Overhead shot of a rustic Cherry Crumble Pie with edges of the golden-brown crumble topping revealing glimpses of the deep ruby cherry filling bubbling through. The pie sits on a vintage ceramic plate against a weathered wooden table, with soft natural light highlighting the texture contrast between the crumbly topping and juicy cherries. A scoop has been removed, revealing the perfect slice with cherry juice cascading slightly onto the plate. Scattered fresh cherries and a light dusting of powdered sugar surround the pie, while a scoop of melting vanilla ice cream sits alongside, creating a beautiful temperature contrast.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pie crust:</li><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">115g unsalted butter, cold and cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">For the cherry filling:</li><li class="ingredients-single-item">700g fresh cherries, pitted (or frozen cherries, thawed and drained)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp almond extract (optional)</li><li class="ingredients-single-item">For the crumble topping:</li><li class="ingredients-single-item">100g plain flour</li><li class="ingredients-single-item">100g brown sugar</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">50g rolled oats</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Cherry pitter (if using fresh cherries)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry blender or food processor</li><li class="equipment-single-item">Baking sheet (to catch any overflow)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your pie crust. In a large bowl, whisk together 225g flour, 1/2 tsp salt, and 1 tbsp sugar. Add the cold, cubed butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible (these butter pockets create flaky layers when baked).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Sprinkle 60ml of ice-cold water over the mixture and gently stir with a fork until the dough begins to come together. Add more water, 1 tablespoon at a time, if needed. The dough should hold together when squeezed but shouldn't feel sticky. Form the dough into a disc, wrap in cling film, and refrigerate for at least 1 hour.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the cherry filling. In a large bowl, combine the pitted cherries, 150g sugar, cornstarch, lemon juice, vanilla extract, and almond extract (if using). Toss gently to coat and let sit for 15-20 minutes, allowing the cherries to release some of their juices and the sugar to begin dissolving.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (375°F) and place a baking sheet on the lower rack to catch any potential overflow. For the crumble topping, combine 100g flour, brown sugar, cinnamon, and salt in a medium bowl. Add the cold cubed butter and use your fingers or a pastry blender to work it into the dry ingredients until crumbly. Stir in the rolled oats and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove the chilled dough from the refrigerator and let it sit for 5-10 minutes to slightly soften. On a lightly floured surface, roll out the dough to a 30cm (12-inch) circle about 3-4mm thick. Carefully transfer the dough to your pie dish, gently pressing it into the bottom and sides. Trim any excess dough, leaving about 2cm overhang, then fold the overhang under itself and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Give the cherry filling a final stir, then pour it into the prepared pie crust, spreading it evenly. Don't include too much of the liquid if there's an excessive amount, as this could make your pie soggy. Sprinkle the crumble topping evenly over the cherries, covering the filling completely.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 190°C (375°F), then reduce the temperature to 175°C (350°F) and continue baking for 30-35 minutes more, until the crumble is golden brown and the filling is bubbling vigorously around the edges. If the crumble or crust edges are browning too quickly, cover loosely with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the pie from the oven and place it on a wire rack to cool completely for at least 3 hours before slicing. This cooling time is crucial as it allows the filling to set properly – cutting too soon will result in a runny filling. Serve at room temperature or slightly warm with a scoop of vanilla ice cream or freshly whipped cream.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cherry Crumble Pie Recipe?

This Cherry Crumble Pie requires plain flour, salt, sugar, unsalted butter and ice water for the crust; fresh cherries, sugar, cornstarch, lemon juice and vanilla for the filling; and flour, brown sugar, butter, oats and cinnamon for the crumble topping.

How to cook Cherry Crumble Pie Recipe at home?

Learn how to cook Cherry Crumble Pie Recipe by making a flaky butter pastry crust, preparing a sweet-tart cherry filling with just the right thickness, and topping with a cinnamon-spiced oat crumble. Bake at a high temperature initially, then reduce for perfect results. Allow proper cooling time for the filling to set beautifully.

Can I use frozen cherries instead of fresh ones for my pie?

Yes, frozen cherries work perfectly! Thaw them completely and drain excess liquid before using. You may need slightly less sugar as frozen cherries are often sweeter than fresh ones. The cornstarch ratio might need minor adjustment (perhaps 1/2 tablespoon more) to account for extra moisture.

How do I prevent a soggy bottom when making a fruit pie?

To prevent a soggy bottom, blind bake your crust for 10 minutes before adding filling. Alternatively, brush the unbaked crust with egg white, sprinkle with a tablespoon of fine breadcrumbs, or add a thin layer of ground almonds to create a moisture barrier between the juicy filling and pastry.

What's the best way to store cherry pie with crumble topping?

Store your cherry crumble pie at room temperature, loosely covered, for up to 2 days. For longer storage, refrigerate for up to 5 days. The crumble topping may soften slightly in the fridge, but you can crisp it up by warming individual slices in a 160°C oven for 10 minutes.

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Trim any excess dough, leaving about 2cm overhang, then fold the overhang under itself and crimp the edges decoratively." }, { "@type": "HowToStep", "name": "Assemble pie", "text": "Give the cherry filling a final stir, then pour it into the prepared pie crust, spreading it evenly. Don't include too much of the liquid if there's an excessive amount, as this could make your pie soggy. Sprinkle the crumble topping evenly over the cherries, covering the filling completely." }, { "@type": "HowToStep", "name": "Bake pie", "text": "Place the pie on the preheated baking sheet and bake for 20 minutes at 190°C (375°F), then reduce the temperature to 175°C (350°F) and continue baking for 30-35 minutes more, until the crumble is golden brown and the filling is bubbling vigorously around the edges. If the crumble or crust edges are browning too quickly, cover loosely with aluminum foil." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Remove the pie from the oven and place it on a wire rack to cool completely for at least 3 hours before slicing. This cooling time is crucial as it allows the filling to set properly – cutting too soon will result in a runny filling. Serve at room temperature or slightly warm with a scoop of vanilla ice cream or freshly whipped cream." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "157" }, "review": [ { "@type": "Review", "author": "Mei Chen", "datePublished": "2024-04-15", "reviewBody": "Cherries perfectly balanced, not too sweet! The crumble topping was amazing and stayed crisp even on the second day. This will be my go-to cherry pie recipe from now on.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-04-18", "reviewBody": "Worth the effort for that crumble topping! I was intimidated by making pie crust from scratch but the instructions were clear and the result was phenomenal. My husband said it's the best pie I've ever made.", "name": "Worth Every Minute", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aditya Patel", "datePublished": "2024-04-20", "reviewBody": "My family devoured it immediately! I used a mix of sweet and tart cherries which created an amazing depth of flavor. The almond extract really enhanced the cherry taste. Will definitely make again when cherries are in season.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elin Johansson", "datePublished": "2024-04-22", "reviewBody": "Better than grandma's recipe! I never thought I'd say that, but this cherry pie has the perfect ratio of fruit to crumble. The crust was flaky and buttery, and letting the pie cool fully as instructed prevented any soggy bottom issues.", "name": "New Family Tradition", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Rodriguez", "datePublished": "2024-04-25", "reviewBody": "Perfect summer dessert with vanilla ice cream! The contrast between the warm pie and cold ice cream is heavenly. I followed the recipe exactly and it turned out picture-perfect. The cherry filling set up nicely without being runny or too firm.", "name": "Summer Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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