Cherry Crumb Pie is the best comfort food. Lots of plump, juicy cherries are packed with almond flavoring into a pie crust. Then it’s topped with a crumb topping made with butter, flour and sugar. It’s really very simple. For those who don’t like to make their own pie crust, a refrigerated crust will work fine too.
My mom and Grandma used to make Cherry Pies all the time when I was growing up. Cherry Pie with a faux lattice crust, or with a crumb topping were the ways they always made it. I LOVED their Cherry Pies.
Grandma Slivka made Cherry Pies every Thursday during the summer months when I was growing up. She served them along with Haluski (Fried Cabbage and Noodles), because those were Grandpa’s favorites. When we were out playing at our cousin’s homes a few miles away she would always save me some. She knew how much I loved each of those recipes.
The farm they started in the early 1910s or 1920s has long since been sold to one of the grandchildren or great-grandchildren. The cherry trees they planted then are probably gone too. But I’ve never forgotten the memories of how much we loved Grandma’s Cherry Pie. I’m sure Grandma never flavored her pies with almond extract. I’m not sure it was even available back then. But I’ve used it since the 1980s or so.
This is another cherry dessert made from the 20-pounds of fresh cherries I received from the Northwest Cherry Growers. Their cherries are plump, much larger than most cherries, and so very delicious. While they’re great fresh, I love them in cherry desserts.
If you want the most scrumptious Cherry Pie available, give my Cherry Crumb Pie a try. I sent it out to John’s office last week with a Cherry Custard Pie and both were demolished in a very short time. Seriously, this pie will have you hooked from the first bite. You won’t be able to put your fork down. Yum.
Cherry Crumb Pie has always been one of my favorite recipes.
I slow cook my pies so they take longer, but they’re not runny that way. They cook up simply perfectly.
Cherry Crumb Pie is so mouthwatering. You’ll be hard-pressed to stay with just one slice. Your kids may want you to bake more pies!
If you enjoy cherries, you’ll love this dessert.
Here’s what I did.
I used these ingredients for the filling.
Pit and halve cherries. Put into a large mixing bowl. Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add sugar and almond extract. Stir to combine and set aside.
Place thin slabs of butter in prepared pie shell. Set aside.
Meanwhile, prepare topping before putting cherries in the pie plate.
Combine flour and sugar. Cut in cold butter with a pastry blender.
Coarse crumbs will form. Set aside.
Place cherries in prepared pie shell. I actually rolled the pie crust out first, that’s why the cherries hadn’t formed a syrup yet.
Sprinkle crumb coating evenly over top.
Bake at 300 degrees for 1 1/2 to 2 hours or until the syrup bubbles up very thickly around the edge of the crust.
Serve Cherry Crumb Pie plain, or with ice cream.
Seriously, every bite of this pie will have you drooling. 🙂
Cherry Crumb Pie is the perfect dessert for summer when fresh cherries are in season. If you don’t want to go to the bother of a Homemade Pie Crust, simply substitute a refrigerated pie crust from the store.
Here’s the recipe.
CHERRY CRUMB PIE
(Recipe based on my Grandma Slivka’s pie recipe)
Doesn’t Cherry Crumb Pie look wonderful?
This is a great dessert for summer barbecues and family reunions.
Let’s eat and enjoy a slab of Cherry Crumb Pie. Yes!
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