Cherry Crumble Pie with Fresh or Frozen Cherries
Cherry Crumble Pie is the ultimate cherry pie recipe. Made with fresh or frozen cherries, a sweet creamy custard, and a buttery crumble, this Cherry Crumble Pie recipe comes together easily to create a dessert that is simply irresistible.
Personally, I am not a huge fan of classic cherry pie. But a cherry pie made with a buttery crumb topping?! Now we are talking!
Just like my recipes for Blueberry Pie Bars, Strawberry Pie Bars, and Dutch Apple Pie, this Cherry Crumble Pie features an irresistible crumble to deliver a memorable dessert.
Reasons to Love Cherry Crumble Pie
- The BEST Cherry Pie Recipe. This Cherry Crumb Pie is the cherry pie to beat all other recipes! It still features a flaky pie crust and cherries like classic cherry pies, but to make it stand out from the rest, the cherries are folded into a sweet, tangy custard and then topped with a buttery crumble topping. It is creamy, tangy, buttery, and perfectly sweet without being overly sweet.
- No Baking Skills Required. You don’t have to be a pastry chef to make a beautiful cherry pie. The crumble topping is forgiving and looks impressive, without any technical skills required.
- Crowd Pleasing Unique Dessert. This cherry crumble pie is a show-stopping dessert that wows everyone with both it’s flavor and presentation.
How to Make a Cherry Crumble Pie
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Prepare Pie Crust & Chill
This Cherry Crumble Pie only requires one 9-inch pie crust. Use either store-bought crust, dough, or homemade pie dough. To shape the dough, roll out into a 12-inch circle and then carefully transfer to a 9-inch pie pan or 9-inch tart pan. Gently press the crust to fit the pan and then splice off the edges or crimp to form a fluted pie crust. Once the pie crust is shaped, be sure to chill your prepared crust for at least 1 hour after shaping, to keep the crust light and flaky.
Prepare Cherry Pie Filling
While your crust is chilling, use this time to pit the cherries if needed, mix the custard together, and form the crumb topping.
Brush Chilled Pie Crust with Egg Wash
Even if you are using a frozen pie crust, it is best to brush the bottom of the pie crust with an egg wash, as this will help protect the crust from absorbing the custard as it bakes and becoming soggy.
Egg-Free?
Instead of using an egg wash, brush the crust with milk or a thin layer of cherry jam.
Assemble the Cherry Crumble Pie
Once the components of this cherry pie are made, the assembly is easy-peasy. Start by placing pitted fresh cherries or frozen pitted cherries onto the pie crust in an even layer. Pour the custard over the cherries and then evenly scatter the crumble over the cherry mixture.
Bake the Pie on Baking Sheet
It is best to place your assembled cherry pie onto a sheet pan before transferring it to the oven, as this will catch any liquid that may bubble over the crust as the pie bake. Bake until the center of the pie is set and the crumble topping is golden.
Chill Before Serving
This Cherry Pie is best served after being refrigerated for 12-24 hours, which gives the flavors time to meld together and the custard to chill and set up.
Cherry Pie FAQs
For cherry pie, you want to select a sweet cherry, the most common being Bing or Rainer. Avoid sour cherries, such as Montgomery.
I love the presentation of whole cherries, but feel free to slice the cherries in half, which will make the pie a bit easier to slice.
instead of purchasing a fancy cherry pitters, use a metal straw to remove the pit of the cherry, by driving the metal straw right through the center of the cherry.
The sour cream creates a creamy, tangy filling that balances out the sweetness of the pie. Feel free to use plain Greek yogurt for a lighter filling, or if you don’t care for sour cream.
Storage Instructions
- Refrigerate: It is best to cover the Cherry Crumb Pie with a layer of plastic wrap or foil and refrigerate for up to 3 days.
- Freeze: Allow the pie to cool fully and then wrap the pie in plastic wrap and then place it into a larger freezer-safe storage bag. Freeze for up to 3 months. To enjoy, let the pie thaw in the refrigerator for 24 hours.
More Favorite Dessert Recipes
If you tried this Homemade Cherry Crumble Pie, I would love for you to leave a comment and rating below.
Cherry Crumble Pie
Made with fresh or frozen cherries, a sweet creamy custard, and a buttery crumble, this Cherry Crumble Pie recipe comes together easily to create a dessert that is simply irresistible.
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Servings: 10
Calories: 273kcal
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Instructions
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Roll the pie crust out into a 12-inch circle and place it into a 9-inch pie pan or tart pan. Crimp edges or cut off excess pie crust to fit pie tart pan. Place the pie crust into the refrigerator for at least 1 hour before assembling the pie.
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While the pie crust is chilling prepare the cherries by washing, drying, and pitting. Slice in half or leave whole.
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In a medium mixing bowl, combine the custard by mixing together the sugar, flour, sour cream, and salt. Set aside to use for the filling.
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For the crumble topping, mix together the flour, sugar, and butter until crumbly, using your fingers or 2 forks.
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Remove the pie crust from the refrigerator. Whisk the egg with 1 tablespoon of water and brush the bottom of the pie crust with the egg wash. Spread the cherries evenly over the pie crust. Pour the sour cream mixture evenly over the cherries and tap the pie pan gently on the counter to distribute the custard. Top with the crumble topping.
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Place the cherry pie onto a sheet pan and bake the cherry pie until the center of the pie no longer jiggles. The pan will protect the oven if any cherry juice happens to bubble over while the pie bakes. If using Fresh Cherries: Bake the cherry pie for 40-45 minutes at 350 degrees F. If using Frozen Cherries: Bake pie for 55 to 65 minutes at 375 degrees F, or until the center of the pie is set.
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Allow pie to cool to room temperature before storing or slicing. Clover the chilled pie with plastic wrap and refrigerate. The pie is best served after being refrigerated for 12-24 hours.
Notes
Egg-Free Option: If you are egg-free, skip the egg-wash step or brush your crust with milk or a thin layer of cherry jam.
Storage: It is best to cover the Cherry Crumb Pie with a layer of plastic wrap or foil and refrigerate for up to 3 days.
Freeze Cherry Pie: Allow the pie to cool fully and then wrap the pie in plastic wrap and then place it into a larger freezer-safe storage bag. Freeze for up to 3 months. To enjoy, let the pie thaw in the refrigerator for 24 hours.
Nutrition
Calories: 273kcal | Carbohydrates: 41g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 166mg | Potassium: 171mg | Fiber: 1g | Sugar: 27g | Vitamin A: 250IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 0.9mg
