Cherry Crumb Pie By Kelly Miller • July23,2018 • Updated June 15, 2021 • 18 Comments 13.2K 28 Jump to Recipe Jump to VideoThis Cherry Crumb Pie is so easy! Cherry pie filling with almond extract topped with a homemade crumb topping and baked until bubbling – perfect pie year round! Do you have a special family dessert? In our family, pies are a huge tradition. My mom has been making this Cherry Crumb Pie recipe for as long as I can remember! You can’t go wrong with this one, that’s for sure! How to make cherry crumb pie topping: Crumb toppings in my family are an art form, ha! But really, it couldn’t be simpler. Just blend the flour, brown sugar, and COLD butter until well mixed and it… well… crumbles! My biggest tip is that the butter needs to be cold; take it right out of the fridge before making the crumb topping. Can you freeze this pie? Absolutely! But I will be honest, it’s never made it to the freezer in this house because it’s devoured immediately! Just tightly cover the pie just before baking to freeze, thaw overnight, and bake as usual for best results. How to make cherry crumb pie: Roll out your prepared pie crust into a 9 inch deep dish, glass pie plate. Mix cherry pie filling with almond extract. Pour into pie crust and set aside. Using a pastry blender or two knives, blend topping ingredients with cold butter. Sprinkle crumb topping evenly over pie filling. Bake and cool! Tips to make this more homemade: If you have the time, go ahead and make your own pie crust! I highly recommend this pie crust recipe. Make your own cherry pie filling using tart cherries – even better if you have fresh picked cherries! Did you like this recipe for Cherry Crumb Pie? Leave a rating and a comment below this post! Cherry Crumb Pie This Cherry Crumb Pie is so easy! Cherry pie filling with almond extract topped with a homemade crumb topping and baked until bubbling. 3.97 from 267 votes Print Pin Rate Course: DessertCuisine: AmericanKeyword: cherry crumb pie, cherry pie Prep Time: 10 minutes minutesCook Time: 45 minutes minutesTotal Time: 55 minutes minutes Servings: 8 servings Calories: 1411kcal Author: Kelly Miller Ingredients▢ 9 inch refrigerated pie crust thawed according to package directions▢ 2 21 oz cans cherry pie filling▢ 1 tsp almond extract▢ 1 cup flour▢ 1/2 cup brown sugar▢ 1/2 cup butter cold InstructionsPlace pie crust into a deep dish pie plate. Crimp edges as desired and set aside.In a medium bowl, stir together pie filling and almond extract. Spread into pie crust.In another medium bowl, stir together flour and brown sugar. Blend in cold butter using a pastry blender or two knives. You could also place topping ingredients into a small food processor and pulse until coarse crumbs form.Sprinkle crumb topping evenly over cherry pie filling. Place pie plate on a cookie sheet (to catch any drippings). Bake at 425 for 45 minutes. Place a sheet of foil over the pie during the last 15 minutes of baking to prevent over browning.Allow to cool and serve! Video NutritionCalories: 1411kcal | Carbohydrates: 176g | Protein: 16g | Fat: 70g | Saturated Fat: 25g | Cholesterol: 30mg | Sodium: 1052mg | Potassium: 409mg | Fiber: 6g | Sugar: 13g | Vitamin A: 660IU | Vitamin C: 5.4mg | Calcium: 76mg | Iron: 7mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 13.2K 28
Linda says May 8, 2018 at 11:46 pm Excellent recipe! Was looking for a quick easy cherry pie recipe as I had only one crust and did not want to take the time to make a homemade one. Crumb crust was perfect! My family loved it! Thank you for sharing! Reply
Kelly Miller says May 24, 2018 at 8:28 pm I’m so glad you loved it, Linda! This is one of my all time favs on the site! 😉 Reply
Paul says August 14, 2018 at 7:40 pm Cherry is the best pie (IMO), and this one combined with the crust from my favorite apple pie is just exciting. I love this pie. Reply
Marcia Makowski says August 16, 2018 at 9:33 pm Yesterday Morning I made your recipe for Cherry Crumb Pie. I followed the recipe as you printed it. At the time a wondered about the oven being at 425f, but I baked it that way. Including the putting foil over the pie for the last 45 minutes. I put parchment paper on the cookie sheet to keep the cookie sheet clean. Later after the pie was done I found that parchment paper is not to go into an oven over 420f. In taking off the foil from the pie, I found the topping a little to brown. When we had a piece of the pie, it tasted wonderful, but looked a little too brown. What do I need to change next time I make this pie, so it does not get too brown. Reply
Kelly Miller says August 17, 2018 at 3:53 pm I’m so glad you enjoyed it, Marcia! If you are concerned about the topping getting too brown, you could certainly take it out 5 – 10 minutes earlier than I have in the recipe. I like it darker brown because I feel it caramelizes the sugar and enhances the flavor more, but I’m sure it would still be great with less bake time. Reply
Sandra says December 4, 2018 at 4:11 pm I’m considering freezing the pie for the holidays – should I bake before freezing? Reply
Sheila Shaw says June 21, 2019 at 1:08 am Oh the yummy goodness! I just made this delicious recipe and it was so easy to! Thanks for sharing, this is a keeper! Reply
Nancy Roberts says July 3, 2019 at 2:01 pm The best cherry pie I have ever made! I used cherries from Door county, Wis. thank you for posting your recipe. It is a keeper. Reply
Diane says September 20, 2019 at 1:29 pm The pie looks delicious! What could you use for a cherry pie flavoring alternative as I am not a big fan of almond extract? Thank you. Reply
Kelly Miller says September 20, 2019 at 1:43 pm I would substitute it for vanilla extract instead of the almond. I hope you enjoy the pie, it’s a favorite around here! Reply
Carol Bodin says May 2, 2020 at 3:45 pm This was delicious! And has become a new favorite recipe for our family. Reply
Nancy Roberts says July 7, 2020 at 1:28 am I have made this recipe at least 5 times since I found your recipe last year. I follow your recipe exactly, I use one qt. Jar of cherry pie filling from Door County, Wis. your crumb topping is very tasty and perfect with the filling. This is why I will give it 5 stars Reply
Nora says October 22, 2021 at 12:56 am Going to make it soon. Is there a reason almond extract was used instead of vanilla ? Would vanilla extract be okay and not affect the taste too much? Reply
Kelly Miller says October 22, 2021 at 1:18 am Hi Nora! You can just substitute the same amount of vanilla extract for the almond extract. Typically, almond extract is used in cherry flavored recipes because it complements the flavor so well. But use whichever you prefer! Reply
Sasha says November 29, 2021 at 2:35 pm Hi Kelly, I was on a time crunch, and only had one pie crust left – thanks to your site, was able to quickly put together a delicious cherry pie. It looked very festive too! Followed your directions exactly, and the pie came out great. Will definitely make again. Thanks very much, cannot wait to explore more of your recipes. Reply
Gail says October 22, 2022 at 7:46 pm This is amazing because I exactly use this crumb type for my apple crisp and I only bake it for 30 mins on 350 Reply