Cherry Crumble Pie
The best cherry pie is a cherry crumble pie, and this beauty tastes like the essence of summer: deep red cherries, warm carefree days, and the magic that happens when an all-butter crust and crumble hit a hot oven.
With a hint of fresh thyme and almond extract to enhance the rich and jammy flavor of the fruit, now is the time to turn cherries into pie.
Served up slightly warm and topped with scoops of creamy vanilla ice cream, there’s simply no better (summer) dessert than cherry pie.
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Cherry Crumble Pie
- Prep Time: 1 hour 40 minutes
- Cook Time: 65 minutes
- Total Time: 2 hours 45 minutes
- Yield: One 9-inch pie, 10 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
The BEST cherry crumble pie! You’ll love this easy cherry pie topped with golden crumble. Serve warm with scoops of vanilla ice cream!
Ingredients
Crust
- 1 1/4 cups flour
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cup cold unsalted butter, cubed
- 2 to 4 Tbsp ice water
Crumble Topping
- 3/4 cup rolled oats
- 1/3 cup flour
- 1/2 cup light brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 6 Tbsp cold unsalted butter, cubed
Filling
- 1 cup sugar
- 6 Tbsp arrowroot starch (or 4 1/2 Tbsp cornstarch)
- 1/4 tsp salt
- 5 cups fresh Bing cherries, pitted and halved
- 1 tsp fresh thyme leaves
- 1/2 tsp vanilla extract
- 1/4 tsp pure almond extract
Instructions
- Prepare dough: For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- Prepare crumble topping: Combine oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender until large crumbs form. Chill until ready to use.
- Place dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12 to 13-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to a 9-inch pie pan; trim overhang to one inch and crimp edges. Chill in the freezer for 20 minutes. Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F.
- Prepare filling: Whisk together sugar, arrowroot starch, and salt in a large bowl. Add cherries, thyme, vanilla, and almond extract to sugar mixture and toss together until combined.
- Spoon filling into chilled bottom crust and sprinkle with crumble topping. Place pie on preheated baking sheet and bake for 60 to 65 minutes, until golden and filling is bubbling. Cool pie on a wire rack for at least 4 hours before serving (filling thickens as it cools).
Notes
Pie pan: I used a 9 x 1.5″ pie pan. Arrowroot starch is a natural thickener and creates a smooth, shiny sauce. Available online or in the natural foods section.
Keywords: Cherry, Cherry Pie, Pie, Crumble Pie
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I adore cherries and cherry pie is a favorite. I’m excited to see a pie recipe that calls for sweet cherries vs. sour cherries. The sour variety is almost impossible to find. My only question is do you measure the cherries before or after pitting them? I can’t wait to make this!
Where has this been all my life? Pie crust AND crumble means I don’t have to choose! I guess I’ve had French apple pie and should have thought of this before. Looks delish!
Thanks Rachelle! xo
Omg, this looks amazing!!! I absolutely love the dark color of the cherries. And I love a crumb topping 🙂
Oh what a beauty! You have captured the essence of early summer in every wonderful bite!
Yum, I just bought a BIG bag of cherries and you certainly have inspired me! I can eat my weight in them though so I’ll have to hide them from myself in order to save enough for baking 🙂
I am so thrilled to see cherries at the market right now, so I can’t wait to try this beautiful pie! And I agree. I love a crumble pie 🙂
I adore cherry desserts and you have inspired me to make a few more this winter.
Did you say crumble??? This is one gorgeous pie with a flavor to match. And, yes, I’ll take a slice with a scoop of vanilla, please 🙂
Looks delicious!
I want to live next door to you Laura! This pie looks fabulous!