Cherry Crumb Pie

The best homemade cherry crumb pie with a flaky buttery crust, juicy cherry filling and brown sugar crumb topping.

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5 from 2 votes

Prep Time 1

Cook Time 1 15

Course Dessert

Cuisine American

Servings8

Make 1/2 recipe Pie Dough for a single pie crust. Or, you can make the full pie dough recipe, and freeze half the dough for another pie.
Wrap the dough in plastic wrap and refrigerate until needed. You can refrigerate the dough up to 1 week in advance, or freeze it for up to 3-6 months.

If using frozen, pitted cherries, I recommend using a bag of mixed cherries that contains both sweet and tart cherries. If using fresh cherries, you'll need to pit them first, then weigh out two pounds.
In a large stock pot, toss the cherries with the sugar, corn starch and salt. Stir in the lemon juice.
Over medium heat, bring the cherries to a simmer, stirring frequently. Once the liquid starts to boil and thicken, stir constantly and cook for 1 minute. Remove from the heat, and stir in the vanilla and butter.
Baker's Note: If using fresh cherries, you may need to add a tablespoon of water to get the cherries simmering.
Set aside to cool to room temperature, or make up to 3 days in advance and refrigerate until needed. Let refrigerated pie filling warm up to room temperature for an hour before filling and baking your pie.

In a bowl, combine the flour, brown sugar, salt and cloves. Drizzle with the melted butter and stir until moistened and crumbly.
You can use the topping immediately, or keep covered in the refrigerator, up to 3 days in advance.

Preheat the oven to 375 F, and position a rack in the lower third of the oven. Line a baking sheet with parchment paper, and set a metal pie pie or tart pan on the baking sheet.
Baker's Note: A metal pan will conduct heat much better than a ceramic pie pan, and I strongly urge you to use a metal pan to ensure the bottom crust is baked through and not doughy.
On a floured surface, roll out the pie dough into a circle large enough to fit into the pie pan with an inch or two hanging over the edge. Fold the edge under and crimp it between your fingers.
Spread the room-temperature cherry filling into dough, and sprinkle with the crumb topping.
Bake your pie for about 50-60 minutes, until the filling is thickened with slow, thick bubbles rising to the surface. If needed, cover the edge of the crust with a pie crust shield to keep it from over-browning.
Set the pie on a cooling rack and cool for at least 4 hours before cutting and serving.

Fruit pie is best eaten the first day it's baked.
You can keep your pie at room temperature for up to 24 hours. After that, cover it loosely and keep it refrigerated for up to 3 days.
For a cherry rhubarb pie, you can replace 1/4 - 1/2 of the cherries with chopped rhubarb, either fresh or frozen. Make the filling as instructed, with no other changes needed.

Keyword Cherry, Pie