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    Home » Real Food » Desserts » Cherry Crumb Pie

    Cherry Crumb Pie

    By Kristen Chidsey | 16 Comments | Published July 10, 2019 | Updated March 22, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    The BEST Cherry Pie recipe!  Hands down, this fresh cherry pie with custard filling and butter crumb topping is the best cherry pie ever!

    Cherry Crumb Pie is simply the best homemade cherry pie recipe ever! Fresh cherries are combined with a sweet creamy custard and then baked with a buttery crumble topping for a cherry pie no one can resist. 

    Made with homemade pie crust, fresh ripe cherries, and a sour cream filling, this is the cherry pies to beat all cherry pies!

    Slice of cherry pie on a white plate

    The Best Cherry Pie Recipe

    Nothing beats fresh summer cherries! Especially when you can turn them into a delicious homemade cherry pie.

    But we are not talking about any cherry pie recipe, this recipe is for a Cherry Crumb Pie--AKA the BEST Cherry Pie EVER!

    A sweet and tangy custard envelope sweet cherries for a creamy, irresistible pie filling. Then it is topped with a buttery crumble for the perfect crunch.

    This cherry pie is not only amazing, but it is also SO easy to make! 

    Notes on Ingredients & Equipment

    • Pie Crust--Use either store-bought or homemade pie crust dough. For this recipe, it is best to use a pie dough that has not yet been shaped.
    • Cherries--For this recipe be sure to use sweet cherries, not tart, sour cherries. Fresh cherries are best, but frozen sweet cherries can be used.
    • Sour Cream--The sour cream creates a creamy, tangy filling that balances out the sweetness of the pie. Feel free to use plain Greek yogurt for a lighter filling.
    • Pie Pan: To bake this cherry pie, you need either a 9-inch tart pan or a 9-inch pie pan. For presentation purposes, I love to use a tart pan with a removable bottom. This gives the pie beautiful fluted edges and a stunning presentation.
    • Cherry Pitter: You can use a cherry pitter, or a metal straw to remove the pits from fresh cherries.

    How to Pit Cherries

    There are all sorts of fancy cherry pitters on the market. And while they are not pricey, I really do not like to have more kitchen appliances than absolutely necessary. So I just use a metal straw that I have for my water bottle. And my straw method works perfectly.

    To pit fresh cherries just drive the metal straw right through the center of the cherry.

    Pro Tip: Pit cherries on cutting board, so as not to allow your cherry juice to stain your counter-tops. It is also a great time to wear an apron. 

    Using a straw to pit cherries

    How To Make Homemade Cherry Pie

    • Roll out the prepared and chilled pie dough to a large circle, about 12 inches in diameter.
    • Carefully transfer the pie dough to Fit the pie dough into the pan and then trim off excess edges, or crimp pie crust edge, using your fingers.
    • Chill the pie crust in the refrigerator again for 1 hour to fully chill.
    Pie Crust in 9 inch pie pan
    • While the pie crust is chilling, prepare the cherries, sour cream filling, and crumb topping.
    • Pit the cherries and slice in half if desired. Slicing the cherries will allow the custard to more evenly coat the cherries and every bite, and will make the cherry pie easier to cut. I love the presentation of using whole cherries though.
    • For the sour cream custard, mix together sour cream with the flour and sugar.
    • To prepare the crumb topping, mix together the butter, flour, and sugar until crumbly, using 2 forks, a pastry cutter, or your fingers.
    • Remove the chilled pie from the refrigerator and brush the pie crust with an egg wash to help keep it from getting soggy.
    • Place prepared cherries in prepared pie crust.
    Fresh Cherries in pie crust
    • Pour the sour cream mixture evenly over the cherries, tossing gently to coat.
    Custard poured over fresh cherries in pie crust
    • Sprinkle the crumb topping evenly over the cherry pie filling.
    Crumb topping over cherry pie
    • Place the cherry pie onto a sheet pan and bake the cherry pie until the center of the pie no longer jiggles. The pan will protect the oven if any cherry juice happens to bubble over while the pie bakes. 
    • Once baked, remove the pie from the oven and allow it to cool to room temperature. 
    • Once cooled, refrigerate for 12-24 hours before serving for the best flavor and consistency.
    Cherry Crumb Pie Baked next to fresh cherries

    Storage

    Cherry Pie will last in the refrigerator for 3-5 days but it is best if enjoyed within 3 days.

    To freeze the cherry pie, allow the pie to cool fully. Wrap the pie in plastic wrap and then place it into a larger freezer-safe storage bag. Freeze for up to 3 months. To enjoy, let the pie thaw in the refrigerator for 24 hours.

    Recipe FAQs

    What cherries are best to use for making cherry pie?

    For the sweetest pie, use sweet cherries. There are several varieties of sweet cherries, the most common being Bing or Rainer. Any variety of sweet cherries work for this recipe but avoid sour cherries, such as Montgomery.

    Can this pie be made using frozen cherries?

    Yes! If using frozen cherries, do not thaw. Add directly to prepared pie crust and top with custard and crumb topping. You will need to increase the oven temperature and add an additional 10-15 minutes to bake time as well.

    Can this pie be made egg-free?

    Absolutely! The egg wash helps protect the crust from absorbing the custard as it bakes. However, if you are egg-free, skip this step or brush your crust with milk or a thin layer of cherry jam.

    More Dessert Recipes

    • Homemade Brownies
    • Mini Cheesecakes
    • Oatmeal Cookies
    • Cut-Out Sugar Cookies
    • Strawberry Bars
    • Blueberry Crumb Bars

    If you tried this Homemade Cherry Crumb Pie, I would love for you to leave a comment and rating below. 

    Slice of Cherry Pie on White Plate with fresh cherry on top

    Cherry Crumb Pie

    Fresh cherries are combined with a sweetened sour cream custard and then baked with a buttery crumble topping for a cherry pie no one can resist.
    5 from 9 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Resting Time: 3 hours 40 minutes
    Total Time: 4 hours 45 minutes
    Servings: 10
    Calories: 273kcal
    Author: Kristen Chidsey

    Ingredients

    For the Pie Crust

    • 1 (9-10 inch) pie crust dough
    • 1 egg optional

    For Cherry Pie Filling

    • 4 cups fresh sweet cherries pitted
    • ¾ cup sugar
    • 1 cup sour cream or plain Greek yogurt
    • 3 tablespoons flour
    • ¼ teaspoon salt

    Cherry Pie Crumble

    • ¼ cup flour
    • ¼ cup sugar
    • 2 tablespoons butter
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    Instructions

    • Roll the pie crust out into a 12-inch circle and place it into a 9-inch pie pan or tart pan. Crimp edges or cut off excess pie crust to fit pie tart pan. Place the pie crust into the refrigerator for at least 1 hour before assembling the pie.
    • While the pie crust is chilling prepare the cherries by washing, drying, and pitting. Slice in half or leave whole.
    • Mix together sugar, flour, sour cream, and salt and set aside to use for the filling.
    • For the crumble topping, mix together the flour, sugar, and butter until crumbly, using your fingers or 2 forks.
    • Remove the pie crust from the refrigerator. Whisk the egg with 1 tablespoon of water and brush the bottom of the pie crust with the egg wash. Spread the cherries evenly over the pie crust. Pour the sour cream mixture evenly over the cherries and tap the pie pan gently on the counter to distribute custard. Top with the crumble topping.
    • Place the cherry pie onto a sheet pan and bake the cherry pie until the center of the pie no longer jiggles. The pan will protect the oven if any cherry juice happens to bubble over while the pie bakes. If using Fresh Cherries: Bake cherry pie for 40-45 minutes in a 350 degree If using Frozen Cherries: Bake pie for 55 to 65 minutes at 375 degrees, or until the center of pie is set. 
    • Allow pie to cool to room temperature. Then cover with plastic wrap and refrigerate. The pie is best served after being refrigerated for 12-24 hours. 

    Equipment Needed

    • 9-inch pie pan

    Notes

    This Cherry Custard Pie is best served after refrigerated for 12-24 hours, which gives the flavors time to meld together and the custard to chill and set up. 
    Cherry Pie will last in the fridge for 3-5 days but it is best enjoyed within 3 days. Be sure to store it in the refrigerator once it cools after baking.
    To freeze the cherry pie, allow the pie to cool fully. Wrap the pie in plastic wrap and then place it into a larger freezer-safe storage bag. Freeze for up to 3 months. To enjoy, let the pie thaw in the refrigerator for 24 hours.
    I have substituted plain Greek yogurt for the sour cream in the custard for this pie, with just as delicious results.
    Cherries: Slicing the cherries will allow the custard to more evenly coat the cherries and every bite, and will make the cherry pie easier to cut. I love the presentation of using whole cherries though.
    Egg-Wash: If you are egg-free, skip the egg-wash step or brush your crust with milk or a thin layer of cherry jam. 
    Be sure to use SWEET cherries, not sour cherries for this pie recipe. 

    Nutrition

    Calories: 273kcal | Carbohydrates: 41g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 166mg | Potassium: 171mg | Fiber: 1g | Sugar: 27g | Vitamin A: 250IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 0.9mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Jessy

      December 24, 2021 at 2:30 pm

      5 stars
      My go to pie recipe. Make with fresh cranberries and orange zest for holidays. Everyone loves!

      Reply
      • Kristen Chidsey

        December 24, 2021 at 3:04 pm

        What a fabulous holiday twist. Thanks for sharing.

        Reply
    2. Christine Williams

      July 01, 2021 at 11:53 pm

      I’m thinking of combining cherries and blueberries. What do you think? Any tips?

      Reply
      • Kristen Chidsey

        July 02, 2021 at 7:27 am

        I think that would be incredible! I would recommend using fresh blueberries, but any combination of 4 cups of cherries and blueberries will work with the other directions remaining the same. Enjoy!

        Reply
    3. Margie Henderson

      November 15, 2020 at 6:32 pm

      Can this pie be frozen?

      Reply
      • Kristen Chidsey

        November 15, 2020 at 6:37 pm

        Hi Margie. I have frozen this pie after baked and cooled for 1 months with great success.

        Reply
    4. Carol

      July 12, 2020 at 12:33 am

      5 stars
      Delicious! Used a frozen pie crust and followed your exact recipe. It was perfect! Guess I will have to invest in a cherry pitter now.

      Reply
      • Kristen Chidsey

        July 12, 2020 at 6:45 am

        I am so glad you enjoyed Carol! Pitting the cherries is a chore for sure--the pitter may be worth it 😉

        Reply
    5. Alissa

      March 13, 2020 at 9:39 pm

      5 stars
      This was delicious! I used a frozen pie crust and frozen sweet cherries that I defrosted before placing in the pie shell. I added the zest and juice of half a lemon to the custrad mixture which gave a really nice flavor! I definitely prefer this recipe over regular cherry pie!

      Reply
      • Kristen Chidsey

        March 14, 2020 at 10:53 am

        I am so glad you enjoyed Alissa!

        Reply
    6. Marie

      December 12, 2019 at 3:28 pm

      This is a phenomenal pie! I added an egg to the custard and used more sugar since I had tart cherries.
      Turned out wonderful!

      Reply
      • Kristen Chidsey

        December 12, 2019 at 7:10 pm

        I am so glad you enjoyed Marie!

        Reply
    7. Liz

      August 23, 2019 at 1:32 am

      5 stars
      My cherry pie was beautiful AND delicious! Thanks for all the tips---I have metal straw and it worked great for pitting my cherries!!

      Reply
      • Kristen Chidsey

        August 23, 2019 at 8:37 am

        YAY! I am so glad that tip helped Liz and that you enjoyed the Cherry Pie.

        Reply
    8. Noelle

      August 22, 2019 at 9:04 pm

      5 stars
      Thee perfect cherry dessert!! Love all the flavors thank you!!

      Reply
      • Kristen Chidsey

        August 23, 2019 at 8:37 am

        So glad you enjoyed Noelle!

        Reply

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