Cherry Crumb Pie

This fresh sweet cherry crumb pie, with a buttery crust, gets topped with an almond crumb topping making it the perfect summer dessert to make! Fresh cherries are best, but frozen cherries can also be used. My secret to a thick cherry filling is cooking the filling first."

- Boston Girl Bakes

key ingredient

fresh cherries

INGREDIENTS:

For the pie dough – all purpose flour – kosher salt – unsalted butter chilled – ice cold water For the filling – cherries pitted and halved – lemon juice – lemon zest – vanilla extract – almond extract – granulated sugar – cornstarch – kosher salt

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INGREDIENTS:

For the crumble topping – slivered or sliced almonds optional – granulated sugar – all-purpose flour – kosher salt – unsalted butter melted, cooled slightly

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Cherry Crumb Pie Recipe

servings

8 Servings

COURSE

Dessert

total time

4 Hours

prep time

3 Hours

1. Process the salt, sugar, and flour in a food processor until combined, about 5 seconds. Scatter shortening over top and process until mixture resembles coarse cornmeal (about 10 seconds). Scatter butter over top and pulse mixture until it resembles coarse crumbs, about 10 pulses.

For the pie dough

2. Sprinkle ice water one tablespoon at a time over the mixture. Pulse to combine, until dough sticks together.

For the pie dough

3. Put the dough onto a sheet of plastic wrap (or dump into a clean dish towel and bring up edges and twist so it comes together then transfer to plastic wrap) and flatten into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 30 minutes, up to 3 days. Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes.

For the pie dough

1. In a food processor, combine sugar and almonds to chop up almonds. (If you don't own a food processor, chop the almonds, then stir in the sugar, flour and salt to combine. Then stir in butter until a crumbly mixture is formed).

For the crumble topping

2. Add flour and salt and pulse to combine.

For the crumble topping

3. Add butter and pulse to combine until mixture is crumbly. Refrigerate for up to 3 days when ready to use.

For the crumble topping

1. Place cherries, lemon zest, lemon juice, sugar, cornstarch and salt in a medium saucepan and set over medium heat. Use a potato masher to break down some of the cherries to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of the cherries have broken down and mixture is thickened and reduced, about 8-10 minutes.

For the filling

2. Remove from heat and stir in extracts.

For the filling

3. Refrigerate for at least 30 minutes, up to 24 hours to cool down.

For the filling

4. When ready to bake, adjust oven rack to lowest position, place rimmed baking sheet on oven rack and heat oven to 400°F.

For the filling

5. Transfer mixture to dough-lined pie plate.

For the filling

6. Sprinkle crumble topping over pie filling evenly.

For the filling

1. Place pie on a heating baking sheet and bake for 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juice bubbles and crust is deep golden brown, 30 to 40 minutes longer. Cover pie edge if they are getting too dark.

Bake the pie

2. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.

Bake the pie

Visit Boston Girl Bakes for MORE Top Tips and Notes on Baking the BEST Cherry Crumb Pie!

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Enjoy!

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