Home All recipes Cherry Crumb Pie

Cherry Crumb Pie

by Sara
This Cherry Crumb Pie is so easy! Cherry pie filling with almond extract topped with a homemade crumb topping and baked until bubbling.


  • 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 butter cold


  • 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!

Print Friendly, PDF & Email

You may also like

Send this to a friend