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+ servings
slice of cherry crumb pie on a plate with a scoop of ice cream on top

Cherry Crumb Pie

Cherry crumb pie is easy to make and it's a delicious dessert for summer!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Kelsie


Crumb topping:

  • 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

Crust and filling:

  • 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


Crumb topping:

  1. 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.

Crust and filling:

  1. Preheat the oven to 450 degrees.
  2. 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.
  3. 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.
  4. Pour the filling into the crust, then sprinkle the crumb topping evenly over the pie.
  5. 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. )
  6. Cool completely on a wire rack before slicing and serving.

Recipe Notes

*I use Pillsbury but you an substitute your favorite homemade crust.