Cherry Crumb Pie layers a flaky pie crust, glossy, jammy cherry filling, and a buttery brown sugar crumb topping that bakes up golden and crisp. It delivers all the comfort of classic cherry pie with the extra texture and flavor of a bakery-style crumble, perfect for holidays, potlucks, and Sunday dinners.
Why you’ll love this cherry crumb pie
This recipe cooks the cherry filling on the stovetop first, which thickens the juices with cornstarch and ensures you don’t get a runny or soupy pie once it bakes. The combination of almond extract, vanilla, lemon juice, and a touch of cinnamon gives the cherries a complex, cherry-pie-shop flavor that mirrors many highly rated cherry and mixed berry crumb pie recipes.
The crumb topping uses cold butter, brown sugar, and flour—chilled briefly so it bakes into defined, crunchy clumps rather than melting flat. Baking the pie on a preheated, foil-lined sheet helps the bottom crust cook through and catch any bubbling juices, a technique frequently recommended for fruit pies and crumb pies.
Ingredients
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