This Cherry Crumble Pie features summer’s juiciest cherries covered in a crumble topping of oats, brown sugar, and cinnamon.
It costs about $11.94 to make this pie. The pie serves ten for approximately $1.19 per serving.
Summer, summer, summertime! I love summer for many reasons, but especially for all 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. You should totally pin this recipe for later!
If you are nervous to make a pie from scratch you have come to the right place. My recipe for Cherry Crumble Pie is simple to make and easy to follow. Making a crumble pie is easier than making a double-crust pie and the buttery crumb topping is irresistible.
The tart cherries with the sweet buttery, crispy, crumb topping is a delicious combination that everyone will love. Cherry Crumble Pie is perfect for summer BBQs and holidays, and even a great change to traditional pumpkin pie at Thanksgiving.
Ingredients and Estimated Cost
Per Serving Cost: $1.19
Recipe Cost: $11.94
- 1 ½ cups all-purpose flour – $0.29
- 1 Tablespoon granulated sugar – $0.02
- ¼ teaspoon salt – $0.01
- 1 cup unsalted butter – $2.64
- 2 Tablespoons vegetable shortening – $0.18
- 2 Tablespoons ice water – $0.00
- 1 large egg yolk – $0.08
- 6 cups pitted frozen cherries – $6.93
- ¾ cup granulated sugar – $0.18
- 1 small lemon – $0.13
- ⅛ teaspoon ground allspice – $0.03
- ⅛ teaspoon ground cinnamon – $0.01
- ⅛ teaspoon almond extract – $0.02
- 2 Tablespoons quick-cooking tapioca ground – $0.40
- 1 cup plus 2 tablespoons old-fashioned oats – $0.50
- ¾ cup all-purpose flour – $0.15
- ¾ cup packed light brown sugar – $0.33
- ¾ teaspoon ground cinnamon – $0.03
- ¼ teaspoon salt – $0.01
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Cherry Crumble Pie
- First, make the crust by blending the flour, sugar, and salt in a food processor for five seconds.
- Add the butter and shortening and pulse until until mixture resembles coarse meal.
- Then add ice water and egg yolk and process until a moist clump forms. Form the dough into a ball and then flatten it into a disk before wrapping the dough in plastic to chill for at least one hour.
- Next, make the filling by tossing the fruit with sugar, lemon juice and zest, spices, almond extract, and tapioca. Let the mixture sit for fifteen minutes.
- Using a large bowl, make the topping by mixing together the oats, flour, sugar, cinnamon, and salt. Add the butter and mix the mixture until moist clumps form. Chill until ready to use.
- Preheat the oven to 425 degrees F and lightly flour the countertop and roll the dough into a 13-14-inch round.
- Place the dough in a 9-inch deep-dish glass pie plate. Trim the dough overhang, fold the dough over, and crimp the edges.
- Next, evenly spread the filling into the dough and then scatter butter pieces over the filling.
- Sprinkle the topping over the filling and bake for thirty minutes.
- Reduce the temperature to 400 degrees F and cover just the edges of the pie with foil or a pie shield. Bake for another twenty-five minutes until the filling is bubbly and the topping is brown and crisp.
- Finally, place the pie on a wire rack to cool for thirty minutes before serving.
***For complete recipe instructions, see the recipe card below.
- 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.
STORE: 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.
FREEZE: If you’re going to freeze the pie, bake it in a disposable foil pie plate. Once cooled, wrap the pie in two layers of plastic wrap and foil. Then, place the pie in the coldest part of your freezer. You can freeze the pie for 3-4 months.
DEFROST: Defrost at room temperature for 4-5 hours or overnight in the refrigerator.
The total bake time is fifty-five minutes. Bake the pie at 425 degrees F for thirty minutes before reducing the temperature to 400 degrees F, covering the edges, and baking for another twenty-five minutes.
One slice of this pie has approximately 513 calories. See the bottom of the recipe card for all of the nutritional information for this pie.
Fresh cherries are the best in my opinion. However, 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.
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Cherry Crumble Pie
- 1 ½ cup all-purpose flour
- 1 Tablespoon granulated sugar
- ¼ teaspoon salt
- 6 Tablespoons chilled unsalted butter cut into 1/2-inch pieces
- 2 Tablespoons chilled vegetable shortening cut into 1/2-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 1/2-inch pieces
MAKE THE CRUST:
- Blend flour, sugar, and salt in a food processor for 5 seconds. Add butter and shortening and pulse processor on and off until mixture resembles coarse meal.
- Add 2 tablespoons of ice water and yolk to the dough and process on and off until a moist clump forms, adding more ice water teaspoonfuls at a time if the dough is dry.
- Form dough into a ball and then flatten it into a disk. Wrap dough and plastic and chill for at least 1 hour and up to 24 hours.
MAKE THE FILLING:
- Toss fruit with sugar, lemon juice and zest, spices, almond extract, and tapioca; let stand for 15 minutes.
MAKE THE 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.
PUT IT ALL TOGETHER:
- Move oven rack to middle position and preheat to 425 degrees F.
- Lightly flour the countertop and roll out the 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 over the dough and smooth into an even layer. Scatter butter pieces over the filling.
- Sprinkle topping over filling evenly.
BAKE AND COOL PIE:
- Bake pie for 30 minutes, 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.