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A slice of cherry crumb pie on white plate on pink napkin, yellow fork, white background

Cherry Crumb Pie

Juicy, buttery and utterly delicious, this pie screams summer fruit and fun days. A layer of cherry filling, a crumb topping, and a bottom crust make this a great dessert that everyone loves. Though we are partial about fresh, sweet cherries, it can be made with frozen ones.

  • Total Time: 2 hours 10 minutes
  • Yield: 8 servings 1x


Units Scale

For the crust:

1 recipe for homemade Perfect Flaky Pie Crust recipe (or use a good quality store-bought)

For the crumble:

  • 3/4 cup flour (all-purpose or cake)
  • 1/4 cup light brown sugar
  • 1/4 cup unsalted butter, cold and in pieces

For the filling:

  • 27oz (about 5 cups) pitted cherries
  • 1/3 to 2/3 cup sugar (depending on how sweet the cherries are, see Notes below)
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon pure vanilla extract or 1/4 teaspoon pure almond extract (or both)


For the crust:

  1. Roll the crust on a lightly floured surface and line a 9-inch pie plate following the instructions on the pie crust recipe card linked above. 
  2. Blind bake the pie crust according to the directions in the recipe. Reserve.

For the crumble: 

  1. In a bowl mix flour, salt and sugar. 
  2. Add cold butter in pieces and integrate with your hands until grainy and the butter is the size of peas. You can do this in a food processor; make sure you stop processing when it still has butter bits. Don’t turn it into a paste. 
  3. If not using immediately, cover and keep refrigerated for up to a week. Or frozen for a month. 

For the filling:

  1. Preheat the oven to 350°F/180°C.
  2. Pit cherries and put in a medium bowl. 
  3. Add sugar, cornstarch, lemon juice and vanilla. Mix well. 
  4. Transfer filling to the half baked pie crust. 

Assembling the cherry pie:

  1. Top the cherry filling with 1 cup of the crumble mixture. It doesn't matter if it's cold or frozen, use it directly. But you might need to crumble it up a little as it might've clumped together. 
  2. Bake for 40-45 minutes, until the crumble topping is golden brown and the filling is bubbling. 
  3. Let cool on a wire rack for about 1 hour. 
  4. Eat at room temperature or barely warm with a scoop of vanilla ice cream. 
  5. Refrigerate leftovers covering them with plastic wrap. 


Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 

Sweetness: if using sweet cherries I recommend 1/3 cup sugar, and if using tart cherries I recommend 2/3 cup of sugar.

  • Author: Paula Montenegro
  • Prep Time: 30 minutes
  • Cooling time: 60 minutes
  • Cook Time: 40 minutes
  • Category: Pies & Tarts
  • Method: Baking
  • Cuisine: American

Keywords: cherry crumb pie