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!
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.
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.
- 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.
- Pour the sour cream mixture evenly over the cherries, tossing gently to coat.
- Sprinkle the crumb topping evenly over the cherry pie filling.
- 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 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.
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.
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.
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.
Cherry Crumb Pie
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
- 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.