Few things say “homemade comfort” like a warm cherry pie cooling on the counter. This Cherry Crumb Pie combines the sweet-tart flavor of cherries with a buttery, golden crumble topping. It’s rustic, easy to make, and bursting with that old-fashioned flavor that reminds me of family cookouts and Sunday dinners.
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Why you’ll love this Cherry Crumb Pie
This pie is everything you want in a fruit dessert—sweet, tangy, and crumbly with a buttery crunch. It’s perfect for any season, whether you’re using fresh cherries in summer or frozen ones in winter.
- Sweet and tart cherry filling with a hint of almond
- Buttery crumble topping that melts in your mouth
- Simple ingredients, no special tools needed
- Perfect for gatherings, bake sales, or holidays
- Can be made with fresh or frozen cherries
- Delicious warm or chilled
I first made this pie during a backyard barbecue when a neighbor handed me a basket of just-picked cherries. My mom used to bake cherry cobbler in her food truck, but I turned her classic filling into a pie with a crumb topping—and it’s been a family favorite ever since.
Ingredients you’ll need
You’ll only need a few pantry staples to create a bakery-worthy pie.
For the Crust
- 1 (9-inch) pie crust, store-bought or homemade (choose what fits your schedule)
For the Cherry Filling
- 5 cups pitted cherries, whole or halved (fresh or thawed if frozen)
- 1 teaspoon vanilla extract (adds warmth)
- 1 teaspoon almond extract (classic cherry pairing)
- ⅔ cup white granulated sugar (balances tartness)
- ¼ cup cornstarch (thickens the filling)
For the Streusel Topping
- ⅔ cup all-purpose flour (for structure)
- ¼ cup white granulated sugar (sweetness)
- ⅓ cup light brown sugar (adds caramel notes)
- 4 tablespoons unsalted butter, softened (for richness)
- Pinch of salt (to enhance the sweetness)
Optional Add-Ons or Substitutes
- Add chopped pecans or almonds to the topping for crunch
- Use half cherries, half blueberries for a mixed berry twist
- Sprinkle cinnamon into the topping for cozy spice
- Replace almond extract with lemon zest for a citrus touch
- Serve with vanilla ice cream or whipped cream for contrast
Step-by-step instructions
This pie is easy to assemble with a few simple steps.
- Preheat and prepare. Preheat oven to 400°F (200°C). Place your pie crust in a 9-inch pie dish and crimp the edges. (Jake’s tip: Chill the crust while you make the filling—cold crust equals flaky crust.)
- Make the filling. In a large bowl, combine cherries, sugar, cornstarch, vanilla extract, and almond extract. Toss until the cherries are evenly coated and glossy.
- Make the crumb topping. In a separate bowl, mix flour, sugars, and salt. Add softened butter and blend with a fork or your hands until crumbly.
- Assemble the pie. Pour the cherry filling into the crust. Evenly sprinkle the crumb mixture over the top, covering the cherries completely.
- Bake. Place on a baking sheet (to catch any drips) and bake for 45–50 minutes, until the filling bubbles and the topping is golden brown.
- Cool and serve. Let the pie cool for at least 2 hours before slicing—this helps the filling set.
Quick reminders:
- Always bake on a tray to prevent oven messes.
- If the crust browns too fast, cover edges with foil halfway through.
- Let it cool fully before slicing for clean pieces.
Expert tips for success
A perfect cherry pie is all about balance—sweet and tart, crisp and soft.
- Use a mix of sweet and tart cherries for depth of flavor.
- Taste your cherries before adding sugar and adjust to preference.
- Cold butter makes a crisp crumble—don’t overmix.
- Bake until you see bubbling fruit—this means the cornstarch has activated.
- Let it cool completely so the filling thickens.
- For an extra shiny finish, brush the crust edges with egg wash before baking.
- Serve slightly warm with a scoop of vanilla ice cream—it’s unbeatable.
This pie’s buttery crumble and juicy cherry filling make it both rustic and irresistible.
Serving suggestions
Cherry Crumb Pie is perfect on its own, but it shines when paired with complementary flavors. Try serving it after a comforting meal like Honey Dijon Chicken or alongside creamy desserts such as Lemon Custard Cake. For fruit lovers, pair it with Blueberry Chia Seed Pie or Torta Della Nonna.
- Serve warm or at room temperature
- Add vanilla ice cream or whipped cream on top
- Sprinkle toasted almonds for crunch
- Drizzle melted chocolate for an indulgent twist
- Enjoy with coffee or a glass of cold milk
It’s cozy, classic, and guaranteed to bring smiles around the table.
Storing and reheating
Cherry pie keeps beautifully, making it perfect for preparing ahead of gatherings.
How to Store It
- Store at room temperature for up to 2 days, loosely covered
- Refrigerate for up to 5 days in an airtight container
- Freeze baked pie for up to 2 months—wrap tightly in plastic and foil
- Avoid storing uncovered, as the crumb topping can dry out
How to Reheat It
- Reheat slices in a 325°F oven for 10–12 minutes
- For a whole pie, cover loosely with foil and bake 20 minutes
- Microwave individual slices for 15–20 seconds for quick warmth
- Serve with cold cream or ice cream for contrast
The pie reheats beautifully while keeping that buttery crumb texture.
Nutrition information
Approximate per slice (based on 8 servings):
- Calories: 370
- Protein: 4g
- Carbohydrates: 55g
- Fat: 15g
- Fiber: 2g
- Sugar: 36g
Frequently asked questions
Can I use canned cherries?
Yes—drain them well and reduce sugar slightly since canned cherries are sweeter.
Can I make this gluten-free?
Use a 1:1 gluten-free flour blend for both crust and topping.
How do I prevent a soggy crust?
Pre-bake your crust for 10 minutes before filling, then let it cool.
Final thoughts
Cherry Crumb Pie is everything a homemade dessert should be—sweet, simple, and full of heart. The flaky crust, juicy cherries, and buttery topping create that perfect blend of comfort and elegance. Whether you serve it warm with ice cream or cold straight from the fridge, it’s a pie that never disappoints.
- Always taste your fruit first for perfect sweetness.
- Don’t rush the cooling—it makes clean, perfect slices.
- A touch of almond extract makes the flavor unforgettable.
This is the kind of pie that makes you slow down, grab a fork, and savor the good things in life—one cherry-filled bite at a time.
Homemade Cherry Crumb Pie
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Place the pie crust in a 9-inch pie dish and crimp edges. Chill while making the filling.
- In a bowl, mix cherries, sugar, cornstarch, vanilla extract, and almond extract until well coated.
- In another bowl, combine flour, sugars, and salt. Add softened butter and mix until crumbly.
- Pour cherry filling into the crust. Sprinkle crumb topping evenly over the cherries.
- Place pie on a baking sheet and bake for 45–50 minutes, until bubbling and golden brown.
- Cool the pie for at least 2 hours before slicing to allow filling to set.
Nutrition
Notes
- Use fresh or frozen cherries.
- Try adding nuts, spices, or citrus zest for variety.
- For a shiny crust, brush edges with egg wash before baking.
