Cherry Crumb Pie
A tart, sweet, and juicy cherry pie featuring a buttery streusel crumb topping can be prepared with only 10 minutes of active time.
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Instructions
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Preheat the oven to 350°F.
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If using frozen cherries, thaw and drain most of the liquid.
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In a saucepan, combine 7 to 8 cups pitted tart cherries, 1 1/4 cups granulated sugar, 1/4 cup cornstarch, and 1 tablespoon lemon juice. Cook over low heat, stirring, until thickened; avoid over-stirring.
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Remove from heat, then stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract, and set the filling aside.
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Roll out the pie crust to extend 1-inch beyond your pie plate, then place it into the plate and crimp the edges.
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Melt 6 tablespoons salted butter. Stir in 1/2 cup packed brown sugar, 3/4 cup all-purpose flour, 1/2 teaspoon vanilla extract, and 1 teaspoon ground cinnamon until soft crumbs form.
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Pour the cherry filling into the prepared crust.
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Distribute the crumb topping over the filling, breaking it into pea-sized pieces.
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Bake for 50 to 60 minutes, until the topping is browned and the filling is bubbling; cover with foil if the top browns too quickly.
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Let the pie cool for 15 minutes before serving.