Finding the perfect dessert for summer gatherings can feel like a real challenge. Between the heat making your kitchen feel like an oven and trying to use up all those fresh fruits before they go bad, it’s enough to make anyone feel overwhelmed. Plus, when you’ve got family coming over, you want something that’ll make everyone happy without keeping you stuck in the kitchen all day.
That’s where this cherry crumb pie comes to the rescue: it’s easy to put together, makes the most of those sweet summer cherries, and has that perfect balance of fruit and buttery crumb topping that’ll have everyone asking for seconds.
Why You’ll Love This Cherry Pie
- Perfect balance of flavors – The combination of sweet cherries, warming crystallized ginger, and aromatic vanilla and almond essences creates a pie that’s perfectly balanced and not too sweet.
- Make-ahead friendly – You can use fresh or frozen cherries, making this pie possible any time of year, and the crumb topping can be prepared while the filling bakes.
- No top crust needed – The oat crumble topping is easier than making a traditional double-crust pie, and it adds a wonderful texture contrast to the soft cherry filling.
- Flexible ingredients – Works great with store-bought or homemade crust, and you can easily make it dairy-free by using a butter alternative in the topping.
What Kind of Cherries Should I Use?
Sweet cherries are the star of this pie, and you’ve got plenty of options to choose from. Bing cherries are probably the most common variety you’ll find at the grocery store – they’re dark red and have that classic sweet cherry flavor that works perfectly in this pie. If you’re making this during cherry season (usually May through August), you might also come across Rainier cherries, which are yellow with a red blush and tend to be a bit sweeter. Don’t worry if fresh cherries aren’t available – frozen cherries work just as well in this recipe, and they come pre-pitted which saves you a lot of prep time. Just make sure to thaw and drain them before using to avoid excess liquid in your pie.
Options for Substitutions
This cherry pie recipe is pretty adaptable and here’s what you can swap if needed:
- Cherries: While fresh cherries are great when in season, frozen work just as well. You can even try a mix of cherries and berries – blackberries or raspberries make good partners. Just keep the total amount to 4 cups.
- Tapioca: If you don’t have tapioca starch, you can use cornstarch or all-purpose flour instead. Use 3 tablespoons of cornstarch or 4 tablespoons of flour as they’re slightly less powerful thickeners.
- Crystallized ginger: You can skip this if you’re not a ginger fan, or replace it with 1/2 teaspoon of ground ginger for a milder flavor.
- Rolled oats: For the crumble topping, you can use quick oats in a pinch, but the texture won’t be as nice. You could also swap them with chopped nuts like almonds or pecans.
- Whole wheat flour: Regular all-purpose flour works perfectly fine here. You could even try almond flour for a nutty twist, just know the crumble might be a bit more crumbly.
- Almond essence: If you’re out of almond essence, you can leave it out or add an extra 1/2 teaspoon of vanilla instead. The pie will still taste great!
Watch Out for These Mistakes While Baking
The biggest challenge when making cherry pie is dealing with excess moisture – if your filling is too wet, you’ll end up with a soggy bottom crust and runny filling, so make sure to drain frozen cherries completely and pat fresh ones dry before mixing with other ingredients. Another common mistake is underbaking the bottom crust, which can be avoided by blind baking it for about 10 minutes before adding the filling, and placing the pie on the lowest oven rack during baking. To prevent the crumb topping from burning while ensuring the filling cooks through, cover the pie loosely with foil once the topping turns golden brown (usually after about 25-30 minutes of baking). For the perfect texture, let the pie cool for at least 3 hours before slicing – this allows the filling to set properly and makes for clean, picture-perfect slices.
What to Serve With Cherry Pie?
A warm slice of cherry pie practically begs for a scoop of vanilla ice cream – it’s a classic pairing that just works! If you’re not in the mood for ice cream, a dollop of freshly whipped cream or even a pour of cold heavy cream over the top adds a nice creamy contrast to the sweet-tart cherries. For a morning or afternoon treat, serve your pie with a cup of hot coffee or black tea, which helps balance out the sweetness. You could also add a sprinkle of powdered sugar on top just before serving for a pretty finishing touch that doesn’t overwhelm the natural cherry flavor.
Storage Instructions
Counter Storage: Your cherry crumb pie can hang out on the counter for up to 2 days when covered with foil or plastic wrap. Though let’s be honest – it rarely lasts that long in my house! Just make sure it’s completely cool before covering to keep that lovely crumb topping crisp.
Refrigerate: For longer storage, pop your pie in the fridge where it’ll stay good for up to 5 days. Cover it loosely with foil or place it in a pie keeper if you have one. The crumb topping might soften a bit in the fridge, but it’ll still taste great!
Freeze: This pie freezes really well for up to 3 months! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. When you’re ready to enjoy it, thaw overnight in the fridge. You can warm individual slices in the oven at 350°F for about 10 minutes to bring back some of that fresh-baked charm.
| Preparation Time | 30-45 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 80-105 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 10-15 g
- Fat: 50-60 g
- Carbohydrates: 180-200 g
Ingredients
- For the pie:
- 1 pound sweet cherries (pitted; fresh or frozen, approximately 4 cups)
- 1/2 cup granulated sugar
- 2 tablespoons tapioca (instant or tapioca starch)
- 2 tablespoons chopped crystallized ginger
- 1 teaspoon vanilla essence
- 1/2 teaspoon almond essence
- A pinch of salt
- 1 9-inch pie crust (homemade or pre-made, thawed if needed)
- For the crumble topping:
- 3/4 cup rolled oats (not quick-cooking)
- 1/4 cup whole wheat or plain all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter (or a non-hydrogenated alternative like earth balance, cut into small pieces)
Step 1: Prepare the Cherries and Preheat the Oven
Gather all the necessary ingredients.
Preheat your oven to 350°F (175°C).
If you’re using frozen cherries, ensure they are completely thawed and drain off most of the liquid.
A small amount of liquid can remain, but aim for just a bit.
Step 2: Cook the Cherry Filling
In a medium saucepan, combine 7 to 8 cups of pitted tart cherries, 1 1/4 cups of granulated sugar, 1/4 cup of cornstarch, and 1 tablespoon of lemon juice.
Cook over low heat and stir gently until the sugar and cornstarch dissolve and the mixture thickens.
Be careful not to over-stir to prevent the cherries from breaking.
Once thickened, remove from heat and stir in 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract.
Set the filling aside to cool slightly.
Step 3: Prepare the Pie Crust
Roll out your pie crust to a size about 1 inch wider than your pie plate.
Carefully place the pie crust into the pie plate, ensuring it fits well.
Crimp the edges to form a decorative border, which will hold the filling and topping nicely.
Step 4: Make the Crumb Topping
Melt 6 tablespoons of salted butter in a bowl.
Stir in 1/2 cup of packed brown sugar, 3/4 cup of all-purpose flour, 1/2 teaspoon of vanilla extract, and 1 teaspoon of ground cinnamon.
Keep stirring until the mixture forms soft crumbs that will adhere together when pressed lightly.
Step 5: Assemble the Pie
Pour the prepared cherry pie filling into the pie crust in the pie plate, spreading it evenly.
Take the crumb mixture and gently break it up into pea-sized pieces, sprinkling them evenly over the top of the cherry filling.
Step 6: Bake and Serve the Pie
Bake your pie for 50 to 60 minutes, until the crumb topping turns golden brown and the filling is bubbly.
Monitor the pie as it bakes; if the topping browns too quickly, cover it with aluminum foil for the remainder of the baking time.
Once baked, let the pie cool for at least 15 minutes to let the juices set.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy your homemade cherry crumble pie!