Cherry Crumb Pie

Cherry crumb pie has a tart and sweet cherry pie filling baked inside buttery pie crust and topped with a delicious crumb topping.

Course Desserts

Cuisine American, Southern

Prep Time 25

Cook Time 1

Total Time 1 25

Servings people

Calories 606kcal

In a medium bowl, combine the brown sugar, sugar, flour and cinnamon. Use your fingers to incorporate the butter. Adjust the cinnamon to your liking.
Cover the bowl with plastic wrap and place into the refrigerator as you prepare your pie. Or place in a large zip-style bag and place into the refrigerator.

If using fresh cherries; Pit the cherries over a glass liquid measuring cup. Place pitted cherries into a deep frying pan. Place your hand over the pits and pour any excess juices into the pan.
If using frozen cherries; they will already be pitted and halved. Just add to the skillet and follow directions below. Add the cherries into a large cast iron skillet or pot and cook over medium heat. Add the butter, sugar and lemon juice. Cook until soft, stirring with a wooden spoon occasionally.
Dissolve the cornstarch into cold water, stir with a tablespoon.
Stir the cornstarch mixture into the cherry mixture. Cook over medium to high heat to thicken. Let the mixture simmer and stir constantly with a wooden spoon as it thickens.
Let pie filling cool completely before putting into the pie shell.

Prepare the pie crust if you are making homemade pie crust. Refrigerate for several hours or overnight.
On a lightly floured work surface, roll out the bottom crust slightly larger in diameter than your baking dish. Gently place the pie crust into the pan lightly, using your fingers. Use kitchen shears to trim the edges of the crust, to about ¾-inch past the pan rim.
Use a large spoon or ladle to scoop the cherry pie filling into the pie crust. Discard the remaining lemon juice.
Trim the edges of pie crust with kitchen shears and roll under the crust. Crimp with your fingers or press with a fork.
Sprinkle the crumb topping over the cherry pie filling.
Brush the pie crust edges with an egg wash.
Place the pie on a half sheet pan lined with parchment paper. This will help catch any juices that run over the edges of the pie plate.
Place in a preheated 400 degree F oven for 1 hour. The crust will be golden brown and the filling bubbling up around edges of the crust.
Part way through baking, cover the pie with a piece of aluminum foil. Cut a hole in the center prior to placing over the pie. This will help the pie continue cooking, but let steam escape so your pie crust does not become soggy. This will prevent the edges of the pie crust from becoming too brown.
Let cool for 2-3 hours before slicing. This will allow the pie filling to set.

Making cherry pie ahead of time

Cherry pie filling can be made ahead of time and frozen for later use.

Crumb topping can also be made ahead of time, placed in a freezer zip-style bag and either refrigerated for a few days or frozen for up to 1 month.