For the pie
- 1 9-inch pie crust – homemade or store-bought
Cherry pie filling
- 5 cups (690 g) fresh or frozen dark sweet cherries – pitted
- 3/4 cup (150 g) granulated sugar
- 1 1/2 tablespoons (22 ml) fresh lemon juice
- 1/4 cup (32 g) cornstarch
- 1/2 teaspoon (2 ml) almond extract
- 1 1/2 teaspoons (7 ml) pure vanilla extract
- 1/4 teaspoon (1 ml) ground cinnamon
- 2 tablespoons (30 ml) salted butter
- 1/4 cup (59 g) water – only if using fresh cherries
Cooking the cherries with sugar, lemon juice, and cornstarch before baking follows the method used in many cherry pie and cherry crumb pie recipes to control thickness and reduce excess moisture. Almond extract, vanilla, and cinnamon are classic flavor boosters in cherry desserts, adding warmth and depth.
Crumb topping
- 3/4 cup (94 g) all-purpose flour
- 2/3 cup (147 g) light brown sugar – packed
- 6 tablespoons (84 g) salted butter – cold, cubed
Brown sugar crumb toppings like this are common in fruit crumb pies and crisps, producing a caramelized, crunchy layer that contrasts with soft fruit. Chilling the topping briefly firms the butter so the crumbs hold their shape in the oven.
Step-by-step instructions
Step 1: Prepare the oven and crust
Preheat your oven to 400°F (200°C). Place a foil-lined baking sheet on a lower rack to preheat; this catches drips and helps the bottom crust cook evenly, a tip widely used for juicy fruit pies.
Fit your pie crust into a 9-inch pie pan and trim, flute, or crimp the edges as desired. Place the crust in the refrigerator to chill while you prepare the filling and crumb topping. Chilling the crust before baking helps prevent shrinking and promotes a flakier texture, as many pie tutorials note.
Step 2: Make the cherry filling
In a medium saucepan, combine:
- 5 cups cherries
- 3/4 cup granulated sugar
- 1 1/2 tablespoons lemon juice
- 1/4 cup cornstarch
- 1/2 teaspoon almond extract
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- 2 tablespoons salted butter
If using fresh cherries, add 1/4 cup water to help the cornstarch dissolve and get the mixture moving. If using frozen cherries, you generally don’t need extra water because the cherries will release enough liquid as they heat, which matches guidance in many cherry pie recipes.
Cook the mixture over medium heat, stirring continuously as it comes to a boil. Once it reaches a boil, reduce heat and let it simmer for about 10 minutes, stirring often, until the filling is thickened and glossy. This pre-cooking method is similar to cherry and berry pie recipes that call for thickening the fruit on the stove so it sets cleanly after baking.
Remove from heat and let the filling cool slightly while you make the crumb topping.
Step 3: Prepare the crumb topping
In a medium bowl, whisk together:
- 3/4 cup flour
- 2/3 cup brown sugar
Add the cold, cubed butter. Use a pastry blender, two forks, or your fingers to cut the butter into the flour-sugar mixture until it resembles coarse crumbs with pea-sized pieces. This technique is standard for crumb toppings and streusels used on pies and coffee cakes.
Place the crumb mixture in the freezer for about 10 minutes to firm up. Chilling helps the topping stay clumpy and crisp in the oven instead of melting into a flat layer, a tip commonly given in crumb pie recipes.
Step 4: Assemble the pie
Remove the chilled crust from the refrigerator. Pour the slightly cooled cherry filling into the crust and spread it evenly.
Take the chilled crumb topping out of the freezer and sprinkle it evenly over the filling. Press some of the crumbs together lightly in your hand to form larger clumps for a bakery-style look, a technique often used in crumble and streusel-topped pies.
Step 5: Bake
Place the pie dish on the preheated foil-lined baking sheet in the oven. Bake at 400°F (200°C) for about 45 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Bubbling is a key doneness cue in fruit pies, indicating the filling has thickened and is hot enough to set as it cools.
If the crust edges are browning too quickly, cover them with strips of foil or a pie shield halfway through baking, a commonly suggested solution in pie recipes.
Step 6: Cool and serve
Remove the pie from the oven and place it on a wire rack. Let it cool completely—this can take several hours. Cooling allows the thickened cherry filling to set so slices hold together instead of running, a step emphasized in most fruit pie instructions.
Once cool, slice and serve as is or top with vanilla ice cream or whipped cream. Serving slightly warm will give a gooier filling, while fully chilled slices cut the cleanest.
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