Creamy, juicy cherries tucked under a buttery, golden crumb topping—this Cherry Crumb Pie is everything you want in a comforting dessert: sweet, slightly tart, and perfectly crisp on top. It’s the kind of pie that makes the house smell like a bakery and brings everyone to the table in seconds. Fun fact: cherries were once considered a luxury fruit in early American kitchens, so serving a cherry pie was a proud statement of hospitality.
This recipe is special because it’s straightforward, fast to assemble, and family-friendly—no fuss with lattice crusts or fiddly fillings. If you’re short on time but still want an impressive dessert, this pie delivers. For another easy cherry treat that’s handheld and fun, take a peek at this cherry crumb pie guide that walks through similar techniques with helpful tips. Get your pie plate ready—this slice of nostalgia is begging to be baked.
What is Cherry Crumb Pie?
What’s in a name—Cherry Crumb Pie? Think juicy cherry filling lounging comfortably inside a pie crust, topped with a generous blanket of coarse, buttery crumbs. Why crumb and not streusel? Maybe the crumbs were too impatient to form perfect shapes. Who knows? Does a crumbly crown make it more royal? Possibly.
Some folks joke the pie was named after the way crumbs fly into eager mouths—proof that “the way to a man’s heart is through his stomach.” Whether that’s true or not, the real reason to make it is simple: it’s delicious, nostalgic, and so easy to share. Ready to give it a try? You’ll be glad you did.
Why You’ll Love This:
This Cherry Crumb Pie is irresistible for three big reasons:
- The highlight: a glossy, jammy cherry filling with a crisp, buttery crumb topping that crackles when you slice it. Every forkful balances sweet and tart with a tender crust base.
- Cost savings: canned cherry pie filling keeps costs low and prep time minimal—no need for expensive fresh cherries if they’re out of season. Making this at home saves money compared to bakery pies and gives you control over sweetness and quality.
- Flavor boosters: a hint of almond extract lifts the cherries, and the brown sugar in the crumb adds caramel undertones. Serve with a scoop of vanilla ice cream and you’ve got comfort food perfection.
If you love easy, bold-flavored desserts, you might also enjoy the light, no-bake option like the 3-ingredient no-bake Hershey’s pie—another quick crowd-pleaser. Now roll up your sleeves and let’s bake.
How to Make:
Quick Overview
This recipe is delightfully simple: you’ll nestle a thawed refrigerated pie crust into a dish, fill it with cherry pie filling brightened with almond extract, then blanket the surface with coarse crumbs made from flour, brown sugar, and cold butter. It bakes quickly at high heat to set the filling and brown the topping. Prep time is about 15 minutes, bake time about 45 minutes. The standout is the crunchy crumb finish that contrasts the tender cherry interior.
Ingredients
1 (9-inch) refrigerated pie crust, thawed according to package directions
2 (21 oz) cans cherry pie filling
1 tsp almond extract
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold unsalted butter, cut into small cubes
Directions
- Place the thawed pie crust into a deep-dish 9-inch pie plate. Press it gently into the dish and crimp the edges as desired. Set the prepared crust aside while you assemble the filling and topping.
- In a medium bowl, stir together the two cans of cherry pie filling and 1 teaspoon of almond extract until combined. Taste and adjust almond extract very slightly if you want a stronger aroma, but be careful—almond is potent. Spoon or pour the cherry filling evenly into the prepared pie crust.
- In another medium bowl, combine 1 cup of flour and 1/2 cup packed brown sugar. Add the 1/2 cup cold cubed butter. Using a pastry blender, two knives, or your fingertips, cut the butter into the dry ingredients until coarse crumbs form—aim for pebble-sized pieces, not a powder. Chilling the butter first helps produce a flakier crumb.
- Sprinkle the crumb topping evenly over the cherry filling, covering the surface. Place the pie plate on a cookie sheet to catch any drips while baking. Bake in a preheated 425°F oven for 45 minutes. To prevent the crumbs from over-browning, cover the pie loosely with foil for the last 15 minutes of baking.
- Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before slicing. Cooling allows the filling to set so slices hold together better. Serve warm or at room temperature with whipped cream or vanilla ice cream.
What to Serve With:
A slice of Cherry Crumb Pie pairs beautifully with:
Vanilla ice cream or whipped cream for creamy contrast
A simple green salad with vinaigrette if serving after a heavy meal
Strong coffee or black tea to cut through the sweetness
Sparkling water with lemon for a light, refreshing palate cleanser
Roasted nuts or a small cheese plate for a fall dessert spread
Top Tips for Perfecting:
Use cold butter for crumbs: Cold butter creates flakier crumbs; don’t skip chilling if your kitchen is warm.
Adjust sweetness: If using low-sugar canned cherries, stir in 1–2 tablespoons granulated sugar to taste before baking.
Prevent soggy bottoms: Bake on a preheated cookie sheet and let the pie cool to set the filling—this prevents the crust from becoming soggy.
Almond flavor: If you’re nut-sensitive, omit the almond extract and add a teaspoon of vanilla instead.
Try different toppings: For a nutty crunch, stir 1/4 cup chopped toasted almonds into the crumb mixture. For other cherry ideas, explore creative handheld treats like cherry pie bombs.
Storing and Reheating Tips:
Refrigeration: Store leftover pie covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze a whole unbaked pie or baked pie. For baked: wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm individual slices in a 350°F oven for 8–10 minutes or microwave for 20–30 seconds for a quick warm serving; pair with ice cream right after reheating.
FAQs
Can I use fresh cherries instead of canned pie filling?
Yes. If using fresh cherries, pit and cook them down with sugar, cornstarch, and a splash of lemon juice until thickened. Use about 5–6 cups fresh cherries for a similar yield.
Do I need to blind-bake the crust?
No. This recipe uses a pre-baked refrigerated crust as-is. The high oven temperature and baking time cook the crust through without blind-baking.
How do I keep the crumb topping from burning?
If the crumbs brown too quickly, tent the pie loosely with foil midway through baking or cover for the last 15 minutes as instructed.
Can I make this gluten-free?
Yes. Substitute a gluten-free all-purpose flour blend for the flour in the crumb topping and use a gluten-free refrigerated crust.
Is there a way to make this less sweet?
Use a reduced-sugar cherry pie filling or mix canned filling with some fresh lemon juice and a teaspoon of cornstarch to control sweetness. You can also reduce the brown sugar in the crumb slightly.
Conclusion
This Cherry Crumb Pie is proof that impressive baking doesn’t have to be complicated—beautiful flavor, quick prep, and a crowd-pleasing texture all in one dish. It’s an easy go-to when you want a homemade dessert that feels special but doesn’t demand hours in the kitchen. If you’d like to see another take on this classic, check out the Pioneer Woman’s Cherry Crumb Pie recipe for a slightly different approach and extra inspiration. Happy baking—share a slice with someone you love.
Cherry Crumb Pie
Equipment
- 9-inch Pie Plate
- Mixing Bowl
- Pastry Blender
Ingredients
Ingredients
- 1 9-inch refrigerated pie crust thawed according to package directions
- 2 cans cherry pie filling 21 oz each
- 1 tsp almond extract
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup cold unsalted butter cut into small cubes
Instructions
- Place the thawed pie crust into a deep-dish 9-inch pie plate. Press it gently into the dish and crimp the edges as desired. Set the prepared crust aside while you assemble the filling and topping.
- In a medium bowl, stir together the two cans of cherry pie filling and 1 teaspoon of almond extract until combined. Spoon or pour the cherry filling evenly into the prepared pie crust.
- In another medium bowl, combine 1 cup of flour and 1/2 cup packed brown sugar. Add the 1/2 cup cold cubed butter. Using a pastry blender, cut the butter into the dry ingredients until coarse crumbs form.
- Sprinkle the crumb topping evenly over the cherry filling, covering the surface. Bake in a preheated 425°F oven for 45 minutes, covering loosely with foil for the last 15 minutes to prevent over-browning.
- Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before slicing. Serve warm or at room temperature with whipped cream or vanilla ice cream.