Cherry Crumb Pie is delicious made with fresh or frozen cherries, brightened with a hint of almond extract and finished with a sweet, crunchy crumble topping. Simple to prepare and perfect for holidays or any dessert table.
Homemade pie is a holiday staple in many families. I remember baking pies with my mom the day before Thanksgiving and Christmas; it’s one of those traditions that always feels special. Making crust from scratch in a bakery taught me how rewarding — and occasionally exhausting — pie-making can be. Rolling dozens of crusts in one day turns the process into a rhythm, and I still treat pie dough like play-dough when I get the chance. Unlike the bakery’s pre-made fillings, this Cherry Crumb Pie uses an all-homemade filling and streusel that elevate the flavor and texture.
Cherry Crumb Pie
While apple pie may be our family favorite, cherry pie is a timeless classic worth making from scratch. If canned cherry filling put you off cherry pie in the past, homemade cherry filling will likely change your mind — it’s far brighter and more authentic in flavor. The crumb topping adds a satisfying crunch and extra sweetness that pairs beautifully with juicy cherries, making this version a favorite when you want something a little different from the double-crust pie.
The streusel gives the pie a pleasant contrast of textures: a tender, buttery filling beneath a crisp, golden crumb. The small addition of almond extract enhances the cherry flavor without overpowering it, so don’t skip it.
Fresh or Frozen Cherries?
You can make this pie with either frozen dark sweet cherries or fresh cherries. Each option requires a different approach for best results.
Frozen cherries: Thaw them first and pre-cook the filling so excess liquid cooks off and the filling thickens. If you skip pre-cooking, drain the thawed cherries well to reduce excess moisture, otherwise the filling can bubble over the streusel during baking.
Fresh cherries: Pit and toss with a little sugar and lemon juice to help them release juice, or macerate for about 30 minutes. For a softer, more cohesive filling, pre-cook fresh cherries as well. If you prefer larger fruit pieces and a chunkier texture, you can add uncooked fresh cherries directly to the pie shell, though baking may take longer.
Additional Notes
This recipe keeps the cherry filling on the less-sweet side because the crumb topping adds extra sugar. That balance works well with sweet cherries; if you use sour cherries or prefer a sweeter filling, increase the sugar to taste. Always taste the filling while preparing to adjust sweetness to your preference.
The almond extract is a small but important addition — it highlights the cherries and rounds out the flavor. A splash goes a long way, so measure carefully.
Cherry Crumb Pie
Ingredients
Pie Crust:
- 1 ½ cups (180 g) all-purpose flour, (stir, spoon, & level)
- ½ tsp salt
- ½ cup (113 g) butter flavored shortening
- ½ large egg*
- ½ Tbsp white vinegar
- 2 ½ + Tbsp COLD (ice) water
Cherry Filling:
- ½ cup (100 g) granulated sugar, (more for sour cherries)
- 2 Tbsp cornstarch
- 16 oz (454 g) bag frozen pitted dark sweet cherries, thawed (*See notes for fresh cherries.)
- 1 Tbsp (14 g) butter
- ½ tsp almond extract
Crumb Topping:
- ⅔ cup (80 g) all-purpose flour, (stir, spoon, & level)
- ⅔ cup (134 g) granulated sugar
- 6 Tbsp (85 g) butter, cold, cut into cubes
Equipment
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Mini Rolling Pin
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Pastry Blender
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9-inch Standard Glass Pie Dish
Instructions
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Pie Crust: Stir flour and salt together in a large bowl. Cut in the shortening with a pastry blender or fork until small crumbs form. Whisk the egg and add half of it to the dough. Add the vinegar and cold water, stirring until the dough starts to come together. Add more ice-cold water by the tablespoon only if needed. Turn the dough onto a clean surface, shape into a flat disc, wrap tightly and chill in the refrigerator until cold.
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Cherry Filling: In a large saucepan, whisk together the sugar and cornstarch. Add thawed cherries with their juices and the butter. Cook over low heat, stirring constantly, until the mixture thickens and reaches a boil. Remove from heat and stir in the almond extract. Let cool slightly before filling the crust.
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Crumb Topping: Combine flour, sugar, and cold cubed butter in a bowl. Use a pastry blender, fork, or your fingers to work the butter into the dry ingredients until coarse crumbs form and begin to clump. Refrigerate until ready to use.
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Preheat the oven to 350°F (175°C).
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To Assemble: Roll the chilled pie dough on a lightly floured surface to about 1/4-inch thickness, rotating and adding flour as needed to prevent sticking. Transfer to a 9-inch pie dish, trim or tuck excess dough, and crimp the edges.
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Fill the prepared crust with the cherry mixture, then evenly sprinkle the crumb topping over the cherries.
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Bake at 350°F for 40–45 minutes, until the topping is lightly browned and the filling bubbles near the edges. If the crust edges brown too quickly, shield them with foil. Let the pie cool before serving. Store covered at room temperature for 3–5 days.
Notes
Consider placing a foil-lined baking sheet on the rack below the pie to catch any spills during baking.
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