This Cherry Crumb Pie is so easy! Cherry pie filling with almond extract is topped with a homemade crumb topping and baked until golden and bubbling — a sweet, tart, and crunchy delight that’s perfect for dessert any day of the week.
If you’re a fan of our Classic Apple Crumble or Easy Blueberry Pie, this cherry version offers a beautifully balanced blend of sweet filling and buttery topping.
What is Cherry Crumb Pie?
Cherry Crumb Pie is a fruit-filled dessert made with a flaky pie crust, canned cherry pie filling enhanced with almond extract, and a crumbly topping of flour, brown sugar, and butter. It’s baked until the filling bubbles and the topping turns golden brown. As the saying goes, the way to a man’s heart is through his stomach — and this pie is sure to win over everyone at the table.
Why You’ll Love This Recipe
Easy and Quick: Uses store-bought crust and canned filling for effortless assembly.
Crunchy Topping: The brown sugar crumb topping adds texture and a delicious buttery crunch.
Perfect for Any Occasion: Great for family dinners, holiday desserts, or casual gatherings.
If you liked our Peach Cobbler Bars or Strawberry Rhubarb Crisp, you’ll enjoy this fruity pie with a crispy twist.
How to Make Cherry Crumb Pie
Quick Overview
Layer cherry pie filling in a prepared pie crust, top with a crumb mixture, and bake until bubbly and golden.
Ingredients:
- 1 (9-inch) refrigerated pie crust, thawed according to package directions
- 2 (21 oz) cans cherry pie filling
- 1 tsp almond extract
For the Crumb Topping:
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 cup cold butter
Step-by-Step Instructions:
- Prepare the Pie Shell: Place the pie crust into a deep-dish pie plate. Crimp edges as desired and set aside.
- Make the Filling: In a medium bowl, stir together the cherry pie filling and almond extract. Spread evenly into the prepared pie crust.
- Make the Crumb Topping: In another medium bowl, combine flour and brown sugar. Add cold butter and cut it in using a pastry blender or two knives until coarse crumbs form. Alternatively, pulse in a food processor.
- Top and Bake: Sprinkle crumb topping evenly over the pie. Place the pie plate on a baking sheet to catch any drips. Bake at 425°F for 45 minutes. Cover loosely with foil during the last 15 minutes to prevent over-browning.
- Cool and Serve: Allow to cool before serving. Delicious on its own or topped with whipped cream or vanilla ice cream.
What to Serve with Cherry Crumb Pie
- Vanilla ice cream
- Whipped cream
- A drizzle of chocolate or caramel sauce
- A cup of coffee or black tea
Top Tips for the Best Cherry Crumb Pie
- Use Cold Butter: This helps the crumb topping stay crisp.
- Cover with Foil: Prevents the topping from browning too quickly.
- Bake on a Cookie Sheet: Catches bubbling juices and prevents oven mess.
Storing and Reheating Tips
- Storage: Store covered at room temperature for up to 2 days or in the fridge for up to 4 days.
- Reheating: Warm slices in the microwave or oven.
- Freezing: Freeze after baking. Wrap well and thaw before reheating.
FAQs
Can I use homemade pie crust?
Yes! Just roll it out to fit a 9-inch deep-dish pie plate.
Can I use fresh or frozen cherries instead of canned?
You can, but you’ll need to cook and sweeten them into a pie filling consistency first.
Can I add nuts to the topping?
Absolutely! Add chopped pecans or walnuts for extra crunch.
Conclusion
Cherry Crumb Pie is an easy, impressive dessert that combines sweet cherry filling and a buttery crumb topping in every bite. With its classic flavors and quick prep, it’s sure to become a favorite in your baking rotation.
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 flour
- 1/2 cup brown sugar
- 1/2 cup cold butter
Instructions
- Place pie crust into a deep dish pie plate. Crimp edges as desired and set aside.
- In a medium bowl, stir together pie filling and almond extract. Spread into pie crust.
- In another medium bowl, stir together flour and brown sugar. Blend in cold butter using a pastry blender or two knives. You could also place topping ingredients into a small food processor and pulse until coarse crumbs form.
- Sprinkle crumb topping evenly over cherry pie filling. Place pie plate on a cookie sheet (to catch any drippings). Bake at 425 for 45 minutes. Place a sheet of foil over the pie during the last 15 minutes of baking to prevent over browning.
- Allow to cool and serve!
Notes
You can serve this pie with a scoop of vanilla ice cream for an extra delicious treat.
Cherry Crumb Pie
Equipment
- Deep-Dish Pie Plate
- Mixing Bowl
- Pastry Blender
- Oven
Ingredients
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 flour
- 1/2 cup brown sugar
- 1/2 cup cold butter
Instructions
- Place pie crust into a deep dish pie plate. Crimp edges as desired and set aside.
- In a medium bowl, stir together pie filling and almond extract. Spread into pie crust.
- In another medium bowl, stir together flour and brown sugar. Blend in cold butter using a pastry blender or two knives. You could also place topping ingredients into a small food processor and pulse until coarse crumbs form.
- Sprinkle crumb topping evenly over cherry pie filling. Place pie plate on a cookie sheet (to catch any drippings). Bake at 425°F for 45 minutes. Place a sheet of foil over the pie during the last 15 minutes of baking to prevent over browning.
- Allow to cool and serve!