This Cherry Crumble Pie features summer’s juiciest cherries covered in a crumble topping of oats, brown sugar and cinnamon.
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Summer, summer, summer time! I love summer for so many reasons, but especially for all of the fresh in-season produce! Today I’m showing you how to use luscious, plump cherries in this amazing Cherry Crumble Pie! This cherry pie isn’t just for summertime, it would be perfect for Thanksgiving, too (read=you should totally pin this recipe for later!).
Cook’s Note – Cherry Crumble Pie:
- To save time I have used Wyman’s pitted frozen dark sweet and red tart cherries. Their 2 pound bag is perfect for this recipe.
- You could also speed up this recipe by using a frozen 9-inch deep-dish pie crust. Just make sure it’s thawed before using.
- This pie will keep, covered at room temperature, for up to 2 days. It will keep, covered in the refrigerator, for up to 6 days.
- Do not, do not, do NOT skip the tapioca in this recipe! It helps thicken the cherry juices so you don’t end up with a runny, soggy-bottomed pie!
Cook’s Tools/Special Ingredients – Cherry Crumble Pie
- Food processor
- Mixing bowls
- 9-inch deep-dish pie plate
- Pastry mat
- Rolling pin
- Pie shield
- Wire rack
- Pie keeper (this is my all-time favorite pie storage container. Plus you can use it for other things like cookies)!
ONE YEAR AGO: Easy Oven Tacos
TWO YEARS AGO: Barbecue Chicken Entree Salad
THREE YEARS AGO: No-Bake Cherry Chocolate Cheesecake
- 1½ cups all-purpose flour
- 1 Tablespoon granulated sugar
- ¼ teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into ½-inch pieces
- 2 tablespoons chilled vegetable shortening, cut into ½-inch pieces
- 2 tablespoons (or more) ice water
- 1 large egg yolk
- 6 cups pitted sweet cherries or pitted frozen cherries
- ¾ cup granulated sugar
- 1 small lemon, zested and juiced
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon almond extract
- 2 Tablespoons quick-cooking tapioca, ground in food processor
- 2 Tablespoons unsalted butter, cut into 8 small pieces
- 1 cup plus 2 tablespoons old-fashioned oats
- ¾ cup all-purpose flour
- ¾ cup (packed) light brown sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup chilled unsalted butter, cut into ½-inch pieces
- CRUST: Blend flour, sugar, and salt in food processor for 5 seconds. Add butter and shortening and pulse processor on and off until mixture resembles coarse meal. Add 2 tablespoons ice water and yolk to dough and process on and off until a moist clump forms, adding more ice water teaspoonfuls at a time if dough is dry. Form dough into ball and then flatten into disk. Wrap dough and plastic and chill at least 1 hour and up to 24 hours.
- FILLING: Toss fruit with sugar, lemon juice and zest, spices, almond extract, and tapioca; let stand for 15 minutes.
- TOPPING: In large bowl mix together oats, flour, sugar, cinnamon, and salt. Add butter and use hands and fingertips to mix mixture until moist clumps form; cover and chill until ready to use.
- PUTTING IT ALL TOGETHER: Move oven rack to middle position and preheat to 425 degrees F. Lightly flour countertop and roll out dough into 13-14-inch round. Transfer dough to a 9-inch deep-dish glass pie plate. Trim dough overhang to ¾ inch. Fold dough over and crimp edges decoratively. Spread filling into dough and smooth into even layer. Scatter butter pieces over filling. Sprinkle topping over filling evenly.
- Bake pie 30 minute, then reduce temperature to 400 degrees F. Cover just edges of pie with foil or pie shield and continue baking until filling is bubbly and topping is brown and crisp, about 25 minutes longer. Move pie to wire rack and cool at least 30 minutes before serving. Serve warm or at room temperature.