Cherry Crumb Pie
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.
Servings: 8 servings
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.
Notes
Store leftover pie covered in the refrigerator for up to 4 days. You can freeze a whole unbaked or baked pie for up to 2 months.