Cherry Crumble Pie
Featuring a buttery, flaky pie crust, this Chery Crumble Pie is filled with a sweet and tart cherry mixture, topped with a crunchy oat crumble.
Equipment
- Rolling Pin
- Pie dish
- Medium saucepan
- Small microwave-safe bowl
- medium mixing bowl
- Rubber spatula
Ingredients
- 1 single crust pie dough or store-bought pie shell if using a recipe for a double-crust of pie dough, half the recipe
Tart Cherry Flling
- 2 lbs fresh or frozen cherries pitted
- ¼ cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp fresh lemon juice about half a lemon
- Zest of half a lemon
- 2 tablespoons pomegranate molasses optional
Crumble Topping
- ¾ Cup all-purpose flour
- ½ cup light brown sugar packed
- ? tsp salt
- 5 tbsp unsalted butter melted and cooled
- ½ cup rolled oats
- ½ cup sliced almonds
- ¼ tsp Sumac optional
Instructions
To make the cherry filling:
- Add the pitted cherries, sugar, lemon juice and zest, and pomegranate molasses to a medium saucepan. Cook on medium heat until cherries are completely thawed and sugar is dissolved, stirring occasionally. When the cherries start to breakdown and a sauce forms, turn off the heat and stir in the flour. Stir until all the clumps dissolve. Set aside to cool.
Prepare the pie crust
- While the cherries are cooking, roll out the pie dough.Use a half batch of my all-butter pie dough recipe, or a store-bought raw pie crust.
- Roll the dough into a circle 12 in. wide and about ? of an in. thick. Carefully lift the dough and place into a 9 in. pie dish. Press the dough into the sides of the dish.
- Fold the edges underneath themselves to create a crust on the lip of the pie dish. Continue all around the pie.
- Crimp the edges of the pie crust. For this recipe, I like the V-crimp: Situate one hand on the outer edge of the pie crust, and one on the inner side. Pinch your thumb and forefinger of the outer hand together, creating a V-shaped groove. Place your pinched fingers against the outer edge of the crust. With your other hand, press your forefinger into the inner side of the crust. Push the crust outwards into the V-shaped groove between your pinched fingers. Continue all around the crust.
- Using a slotted spoon, gently spoon the cooled cherry filling into the raw pie shell. Discard any remaining liquid.
Make the crumb topping
- Preheat the oven to 400?.
- In a medium bowl, combine the flour, brown sugar, oats, sumac and salt. Slowly add the melted butter and stir with a rubber spatula. Add in the sliced almonds and mix to combine. You might have to break up clumps with your hand. The mixture should be crumbly.
- Pour the crumble topping over the cherries and Spread evenly towards the edges. Pat down with the rubber spatula.
Bake
- Bake in the middle of the oven for 20 minutes.
- Turn the oven temperature down to 375?.Cover the crusts with strips of foil or pie crust shields to protect from burning.Bake for an additional 30-35 minutes.
- When the cherry filling is bubbling, and the crumble topping is golden brown, remove the pie from the oven and allow to cool at room temperature for 3 hours.
- Serve with vanilla ice cream and top with pomegranate arils.
Notes
Make Ahead: You can use pre-made pie dough for this recipe. Follow my favorite all-butter pie crust recipe or use a store-bought pie dough to speed up your prep time.
You can make the entire pie ahead of time as well. Just follow our storage and freezing instructions below.
Storage: Let pie completely cool to room temperature before wrapping. Cover with plastic wrap and store in the refrigerator for up to one week.
Freezing: Wrap leftovers tightly and two layers of plastic wrap. Freeze for up to 3 months.
Reheating: Allow frozen pie to thaw at in the fridge overnight. Then, cover with foil and bake at 350°F for 20 minutes or until warm.
Variations: Try this recipe with any of your favorite fruits! It would work well with peaches and berries.