Cherry crumb pie is easy to make and requires just 20 minutes of active time! Plus, it’s the perfect dessert for summer!
Who else has eaten their weight in cherries over the last few weeks?
Seriously, I CANNOT get enough. Gimme all things cherry forever and ever. And ever.
And start with a big slice of cherry crumb pie. Because you guys! This pie! I have no words for how much I love it.
The cinnamon in the crumb topping and the almond in the filling complement the cherries so well it’s summer and heaven and happiness all in one bite.
The ice cream on top is optional but highly recommended 🙂
Why you’ll love this cherry crumb pie:
- This pie uses fresh cherries and minimal ingredients so the fruit is the star
- The crumb topping is quick to make and adds a huge flavor and texture boost
- It’s the PERFECT dessert for summer!
Cherry Crumb Pie Topping
To make the pie, you’ll start by making the crumb topping.
Mix flour, sugar, cinnamon, and salt together, then stir in melted butter until the mixture forms crumbs. And that’s it!
Set it aside and work on your filling.
Cherry Crumb Pie Filling
This pie calls for sweet cherries rather than tart ones because tart cherries are next to impossible to find fresh where I live.
Baker’s tip: sweet cherries are REALLY sweet, which is why cherry pies are often made with tart cherries. When making your filling, only add 1/3 cup of sugar to start, then taste to see how sweet the mixture is. Add more sugar only if you need to.
This probably goes without saying but the first step to making your filling is pitting the cherries.
I use a cherry pitter to pit my cherries because it’s so much easier than any other method I’ve tried.
Baker’s tip: pitting cherries is messy so I hold the pitter and the cherry in the bottom of a deep bowl. The edges of the bowl catch the splashes of juice and save your countertops.
You can also use a pastry tip to pit your cherries but I’ve never been able to get that method to work well. Here’s a little tutorial if you go that route.
After you pit your cherries, mix the filling ingredients together.
Don’t omit the lemon juice in your filling.
Lemon brightens the flavor of the cherries, which is necessary when you’re baking with a fruit that’s naturally really sweet. Without the lemon, I find the filling to taste a bit muddy.
Similarly, don’t omit the salt. A small amount of salt cuts through the sweet and really brings out the cherries’ flavor.
If you don’t have almond extract, or don’t care for the flavor, you can substitute 1/2 teaspoon vanilla extract.
Once the filling is done, pour it into the prepared crust, top with the topping, and bake until golden.
See what I mean? Easy peasy and SO delicious!
But don’t take my word for it! Make yourself a cherry crumb pie and see for yourself!
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Did you make this cherry crumb pie? Awesome! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see! Then like IBK on Facebook and follow on Pinterest for more delicious recipes.
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter melted
- single pie crust for a 9-inch pie
- 4 cups pitted sweet cherries from 2 to 3 pounds of un-pitted cherries
- 1/3 to 2/3 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon almond extract or 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
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Whisk the flour, sugars, cinnamon, and salt together in a medium mixing bowl. Add the melted butter and stir until the butter is fully absorbed and the mixture forms clumps. Set aside.
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Preheat the oven to 450 degrees.
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Roll the pie crust out to an 11-inch circle and carefully transfer to a 9-inch pie plate. Trim off the excess, then crimp the edges.
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Stir together the cherries, sugar, cornstarch, almond extract, and salt in a large mixing bowl until the cherries are evenly coated in sugar and cornstarch.
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Pour the filling into the crust, then sprinkle the crumb topping evenly over the pie.
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Set the pie on a large baking sheet and bake 10 minutes. Reduce the oven temperature to 350 and bake an additional 45 to 55 minutes, until the crumb topping is golden and the juices are bubbling underneath. (If the topping gets too dark before the time is up, tent some foil over the pie in the last 10 minutes to prevent excess browning. )
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Cool completely on a wire rack before slicing and serving.
*I use Pillsbury but you an substitute your favorite homemade crust.
Adapted from How to Bake Everything
This cherry pie is screaming summer to me right now, Kelsie! I love it! But it totally brings back memories of standing at the counter pitting cherries…and getting covered in splashes of cherry juice. (That’s what aprons are for!) We used to go pick cherries every summer, but we haven’t been since Robbie was born. Maybe next summer. For now, we’ve switched over to picking blueberries. Robbie eats 2 berries for every 1 that make it into his bucket. Haha! I wonder if I can make this pie with blueberries? I accept that challenge!
The only time I wear an apron is when I pit cherries, haha! I have the same problem picking berries that Robbie does. . .Hope you’re having a great week!
I have been loving cherries lately and eating them so much! This looks like another delicious way to enjoy them and who’s gonna say no to pie anyway??? Love your process pics too 😉 Happy Monday to ya!
Thank you, Dawn! Happy weekend!
Cherries are the bomb! Looks so yummy Kelsie!! I love crumb topping with cherries!! Pinned and Happy Monday!
Thank you, Kim!
I have most definitely ate my weight in fresh cherries this summer! I could eat my weight in this crumble pie too! Looks incredible Kelsie! I may have to make this one before cherry season is over!
Thank you, Leanne!
Definitely the dessert of summer 2018! I used to have my own cherry tree, my grandfather planted it when I was born and it was alive until I turned 26 and then had to be cut down, I guess they don’t give fruit and live forever. It was a glorious tree! He planted me a sour cherry one after that which as far as I know still lives, haven’t seen in in over 6 years..but this pie is so happening this week! I am like you, always eating cherries when they are in season…
OMG you were so lucky! My goal in life is to have fruit bearing trees that actually bear fruit :). Have a great weekend, Milena!
This pie looks just delicious. I can’t wait to try it!
Thank you!
I could eat my weight’s worth of cherry crumb pies like THIS! I love pies but don’t make them often enough and this just reminds me that I need to change that!
Thank you, Shashi!
Gimme all the cherries Kelsie! I can’t get enough lately! This pie looks delish and I love that crumb topping!
Thank you, Mary Ann!
Kelsie – this recipe is calling my name. Even though I’ve eaten my weight (and more) in cherries already, it’s a banner year here for them! I’m totally making this pie! Thanks for the recipe, I’m grateful for the tip about lemon juice – perfect!
Thank you, Laura!
All the cherries please! My only problem is I seem to eat them all before I have a chance to actually make anything with them… oops! 😉 I’ll have to buy an entire grocery cart full of cherries just to make sure I have enough left over to make this pie! It looks absolutely delicious, Kelsie! Drooling FOR SURE! Cheers!
I had to buy three bags so I’d have enough leftover from eating to make a pie :). Haha! Thanks, Chey!
Yeah, I like this. Fresh cherries and a fun topping that isn’t terribly sweet. With ice cream, of course.
Ice cream really makes it better :). Thanks, Mimi!
Oh great, now you’ve got me drooling all over the place, thanks a lot 😉
I mean, how can you not adore an amazing summer recipe like this!? I agree with you – cherry all the things!!! We have a cherry tree in our yard but it doesn’t yield a pie full yet. I can’t wait until it does! In the meantime, I’ll go to the store to purchase some so I can make this scrumptious looking pie!
Haha! Thank you, Christina!
This looks soooo good, Kelsie! I love cherry pie too. And that crumb! Big heart eyes. I’m going on holidays to the Okanagan soon and I will be stocking up on cherries!!!
Thank you, Katherine!
I would make this pie for my mom because she LOVES cherries!! This pie looks perfectly delicious! I love a crumb crust on pie too…the best part hehehe XOXO
Thank you, Kelly! The crumb is TOTALLY the best!
We’ve been eating cherries like crazy lately – they are so good this year, and huge! So your timing is perfect because I’ve been thinking about cherry pie. And, of course, loving that ice cream on top. What a beauty, Kelsie!
I think I might cry when cherries are gone for the year because they’ve been so good! Thanks, Marissa!
Yup, it’s been cherry madness around here! This looks like such a terrific way to use cherries, too — who doesn’t like cherry pie? Of course, that assumes there are any cherries left to make the pie after we’ve gotten done eating them out-of-hand. 🙂
Thank you, John!
Wow Kelsie, this pie looks so amazing and that crumb topping…absolutely loving it. I really need a slice of this deliciousness now : )
Thank you, Ashika!
I think I just ate my weight in cherries 15 minutes ago. I better save them next time for this pie! It looks delicious, and I love that crumb topping!!
Haha! Thank you, Thao!
Those cherries are a beautiful colour, such a dark purple! This pie sounds amazing!
Thank you!
I am with you! I cannot get enough cherries these days, either! This is a perfect way to show off these beauties!!
Thank you, Annie!
I cannot get enough of cherries either! Sadly, the price has significantly gone up in our area, so I’m switching to watermelons – my second favorite summer things. I also do like crumble pies. They are simple to make, and the ratio of the fruit and dough is great (I prefer even a thinner layer of crumbs). This pie is spectacular, Kelsie. And as for cherries, I wish they could stay with us all year round.
Ooohhh watermelon is so good too! Thank you, Ben! I’m with you on the cherries sticking around all year 🙂
i always tell myself i’ll wait until the cherries get really cheap before i’ll buy them, but i always cave–i LOVE them! great use for those red jewels. 🙂
I always cave too. They’re irresistible!
I am in love with this pie, that topping sounds divine 😀 I would love a slice of this for my dessert tonight.
Thank you, Emma!