This easy cherry crumb pie recipe elevates the classic cherry pie with a delightful crumb topping, providing a sweet crunch that perfectly complements the juicy tartness of fresh cherries.
Ingredients
Scale:
4 cups fresh cherries, pitted and halved
1 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1/4 teaspoon salt
1 cup all-purpose flour (for crumb topping)
1 cup rolled oats
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1/2 cup unsalted butter, melted (for crumb topping)
1 1/2 cups all-purpose flour (for pie crust)
1/2 teaspoon salt (for pie crust)
1/2 cup unsalted butter, cold and cubed (for pie crust)
3-4 tablespoons ice water (for pie crust)
Instructions
Prepare the Pie Crust: In a mixing bowl, combine 1 1/2 cups all-purpose flour and 1/2 teaspoon salt. Add cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add ice water until the dough holds together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Cherry Filling: Mix cherries with sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and salt. Allow to rest for about 10 minutes.
Roll Out the Dough: On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer to a 9-inch pie plate.
