This recipe for 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 creating a cherry pie no one can resist.
When it comes to cherry pie, you may think of canned cherry pie filling sandwiched between flakey pie crusts. While certainly delicious, this recipe is a bit different.
Made with a flaky pie crust, sour cream custard, fresh cherries, and a buttery crumble topping, this Cherry Crumb Pie is the cherry pie to beat all other recipes! It is creamy, it is tangy, it is buttery and of course sweet, yet not overly sweet like classic cherry pie tends to be. The texture and flavor of this cherry pie make it simply irresistible.
Notes on Ingredients & Equipment
- Pie Crust--Use either store-bought or homemade pie 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. 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. Fresh cherries are best, but frozen, unthawed sweet cherries can be used.
- Egg Wash: 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.
- 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.
How To Make Cherry Crumb Pie
Step One: Prepare Pie Crust
If desired, use my recipe for homemade pie crust or refrigerated pie dough to speed up the process.
- Roll out the prepared and chilled pie dough to an even circle about 12 inches in diameter.
- Carefully transfer the pie dough to the pie pan, gently pressing the dough to fit into the pan.
- Trim off the overhanging pie crust off the edges or if desired, crimp the dough, using your fingers.
- Chill the pie crust in the refrigerator again for 1 hour to fully chill. This will help to keep the dough light and flakey.
Step Two: Prepare Filling & Topping
While the pie crust is chilling, use that time to prepare the sour cream filling and crumb topping. If using fresh cherries, you will want to use this time to pit the cherries as well.
- For the sour cream custard, mix together the sour cream, flour, and sugar in a medium mixing bowl.
- To prepare the crumb topping, mix together the butter, flour, and sugar until crumbly, using 2 forks, a pastry cutter, or your fingers.
Step Four: Assemble the Pie
Once the pie dough has been chilled, it is time to assemble the pie!
- Remove the chilled pie from the refrigerator and brush the pie crust with an egg wash. This will help to keep the pie crust from becoming soggy from the cherry pie filling.
- Place the pitted cherries into the prepared pie crust. I love the presentation of whole cherries, but feel free to slice the cherries in half, which will make the pie a bit easier to slice.
- 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.
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 a cutting board, so as not to allow your cherry juice to stain your countertops. It is also a great time to wear an apron.
Cherry Crumb 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.
More Homemade Dessert Recipes
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.
- In a medium mixing bowl, combine the sour cream custard by mixing together the sugar, flour, sour cream, and salt. 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 the 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 the cherry pie for 40-45 minutes at 350 degrees F. If using Frozen Cherries: Bake pie for 55 to 65 minutes at 375 degrees F, or until the center of the 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.