Cherry Crumb Pie

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.

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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)

Cherry Crumb Pie

Teresa Ambra

Cherry Crumb Pie is so delightful. This vintage recipe comes from my Grandmother who had three huge cherry trees in her front yard. Instead of the traditional crust, this one has a crumb topping. The cherries are flavored with almond extract adding an extra punch. This is a wonderful dessert during the summer months when fresh cherries are in season. One bite and you won't be able to stop eating!

4.46 from 11 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Course Dessert, Pies

Cuisine American

Servings 8

Calories 477 kcal

Equipment

• 1 10-inch deep dish pie plate
• 1 large mixing bowl
• 1 wooden spoon
• 1 cherry pitter or sharp knife to pit cherries
• 1 small mixing bowl
• 1 pastry blender
• measuring cups
• measuring spoons
• 1 cookie sheet to put underneath pie to catch drips
• 1 Rolling Pin if making your own pie crust

Ingredients

  

1x2x3x

• 5 cups fresh cherries pitted, halved and patted dry with paper towels
• 1 cup granulated sugar
• 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 3 tbsp. unsalted butter
• 1 1/2 tsp. almond extract
• 1 pie crust recipe for a single-crust plain pastry
• 1/3 cup unsalted butter chilled
• 1/2 cup granulated sugar
• 3/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)

Instructions

 

• Pit and halve cherries and place in a large mixing bowl.
• Pat dry with paper towels.
• Add 1 cup granulated sugar, ½ cup flour and almond extract to the cherries and stir to combine.
• This will allow a syrup to form.
• Set aside.
• Roll out pie crust and place in 10-inch deep dish pie plate.
• Place small dabs of the butter in the bottom of the crust.
• In a small mixing bowl, combine ½ cup granulated sugar, ¾ cup flour and chilled butter.
• Using a pastry blender, blend ingredients until coarse crumbs form.
• Once the crumb topping is ready, add the cherries to the crust and butter.
• Do your best to spread the sugar-syrup mixture from the cherries over the entire pie.
• Sprinkle with crumb topping.
• Bake at 300° about 1 ½ to 2 hours or until juices have thickened and bubbled up to the top of the pie.

Notes

NOTE: If you place the fruit filling in the crust and allow it to remain very long without getting the pie into the oven, it will cause a soggy crust.

 

NOTE: While cooking fruit pies at lower temperatures takes a good bit longer, the end result is a lot better. The fruit cooks all the way through; the pie is not soupy but thickened properly; and the crust doesn’t tend to become too brown like it does with higher temperatures.

 

NOTE: This basic recipe: 5 cups fruit, 1 cup granulated sugar, ½ cup flour, 3 tbsp. butter will work for almost any kind of fruit pie. The only exceptions being raspberries and cranberries which have such tart fruit that you will have to increase the sugar to one-and-a-half cups.

 

NOTE: If the juices are bubbling up to the top of the pie but they are still thin, the pie is not cooked! Continue cooking until juices are thick.

 

NOTE: If pie crust starts to turn brown, tent pie with foil. You may also want to place a cookie sheet under your pies to catch drips.

 

NOTE: My pie took two hours to cook because I was cooking two pies at the same time. Yours may cook more quickly. The key is to wait until the syrup thickens!

 

Cherries provided courtesy of Northwest Cherry Growers.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 477kcalCarbohydrates: 77gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 32mgSodium: 89mgPotassium: 239mgFiber: 3gSugar: 49gVitamin A: 431IUVitamin C: 6mgCalcium: 22mgIron: 2mg

Keyword cherries, cherry dessert, pie

Tried this recipe?Let us know how it was!

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!

You may also enjoy these delicious recipes!

Best Cherry Pie

Cherry Slab Pie

Cherry Custard Pie

Cherry Crumb Pie

Teresa Ambra

Cherry Crumb Pie is so delightful. This vintage recipe comes from my Grandmother who had three huge cherry trees in her front yard. Instead of the traditional crust, this one has a crumb topping. The cherries are flavored with almond extract adding an extra punch. This is a wonderful dessert during the summer months when fresh cherries are in season. One bite and you won’t be able to stop eating!

4.46 from 11 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Course Dessert, Pies

Cuisine American

Servings 8

Calories 477 kcal

Equipment

• 1 10-inch deep dish pie plate
• 1 large mixing bowl
• 1 wooden spoon
• 1 cherry pitter or sharp knife to pit cherries
• 1 small mixing bowl
• 1 pastry blender
• measuring cups
• measuring spoons
• 1 cookie sheet to put underneath pie to catch drips
• 1 Rolling Pin if making your own pie crust

Ingredients

  

1x2x3x

• 5 cups fresh cherries pitted, halved and patted dry with paper towels
• 1 cup granulated sugar
• 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 3 tbsp. unsalted butter
• 1 1/2 tsp. almond extract
• 1 pie crust recipe for a single-crust plain pastry
• 1/3 cup unsalted butter chilled
• 1/2 cup granulated sugar
• 3/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)

Instructions

 

• Pit and halve cherries and place in a large mixing bowl.
• Pat dry with paper towels.
• Add 1 cup granulated sugar, ½ cup flour and almond extract to the cherries and stir to combine.
• This will allow a syrup to form.
• Set aside.
• Roll out pie crust and place in 10-inch deep dish pie plate.
• Place small dabs of the butter in the bottom of the crust.
• In a small mixing bowl, combine ½ cup granulated sugar, ¾ cup flour and chilled butter.
• Using a pastry blender, blend ingredients until coarse crumbs form.
• Once the crumb topping is ready, add the cherries to the crust and butter.
• Do your best to spread the sugar-syrup mixture from the cherries over the entire pie.
• Sprinkle with crumb topping.
• Bake at 300° about 1 ½ to 2 hours or until juices have thickened and bubbled up to the top of the pie.

Notes

NOTE: If you place the fruit filling in the crust and allow it to remain very long without getting the pie into the oven, it will cause a soggy crust.

 

NOTE: While cooking fruit pies at lower temperatures takes a good bit longer, the end result is a lot better. The fruit cooks all the way through; the pie is not soupy but thickened properly; and the crust doesn’t tend to become too brown like it does with higher temperatures.

 

NOTE: This basic recipe: 5 cups fruit, 1 cup granulated sugar, ½ cup flour, 3 tbsp. butter will work for almost any kind of fruit pie. The only exceptions being raspberries and cranberries which have such tart fruit that you will have to increase the sugar to one-and-a-half cups.

 

NOTE: If the juices are bubbling up to the top of the pie but they are still thin, the pie is not cooked! Continue cooking until juices are thick.

 

NOTE: If pie crust starts to turn brown, tent pie with foil. You may also want to place a cookie sheet under your pies to catch drips.

 

NOTE: My pie took two hours to cook because I was cooking two pies at the same time. Yours may cook more quickly. The key is to wait until the syrup thickens!

 

Cherries provided courtesy of Northwest Cherry Growers.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 477kcalCarbohydrates: 77gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 32mgSodium: 89mgPotassium: 239mgFiber: 3gSugar: 49gVitamin A: 431IUVitamin C: 6mgCalcium: 22mgIron: 2mg

Keyword cherries, cherry dessert, pie

Tried this recipe?Let us know how it was!