Cherry Crumb Pie is simply the best homemade cherry pie recipe ever! Fresh cherries are combined with a sweet sour cream custard and then baked with a buttery crumble topping for a cherry pie no one can resist.
If you love this fresh cherry pie, you may also love Blueberry Pie Bars, Strawberry Pie Bars, or a fresh Cherry Smoothie.
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 Bar–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!
Cherry Crumb Pie Ingredients
- Pie Crust–homemade or store-bought is fine
- Cherries–fresh or frozen sweet cherries
- Sour Cream–or Greek yogurt for a lighter filling
- Eggs
- Sugar
- Butter
- Flour
How To Make Homemade Cherry Pie
Step One: Prepare the Pie Crust
- Select a high-quality store-bought frozen or refrigerated pie crust. I love the frozen pie crust sheets from Trader Joe’s or Whole Foods that is free from hydrogenated oils. If you would like to make a homemade pie crust, here is a great recipe from Grandbaby Cakes.
- Thaw out the frozen pie crust in the refrigerator.
- Select a 9-inch tart pan or 9-inch pie pan and form your thawed, store-bought pie crust or rolled out homemade pie crust on the bottom of the pan. Trim off excess edges, or crimp pie crust edge, using your fingers.
- 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.
- If you are not EGG FREE, you can brush the pie dough with an egg wash to help seal the crust. This step is not necessary.
Step Two: Pit the 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 then 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.
Step Three: Add Cherries to Pie Crust
- Once the cherries are pitted, slice in half or leave whole. 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.
- Place prepared cherries in prepared pie crust.
Step Four: Prepare the Custard Pie Filling
- Mix together sour cream with flour and sugar.
- Pour evenly over the cherries, tossing gently to coat.
Step Five: Prepare the Pie Crumb Topping
- Using two forks, or your fingers, mix together the butter, flour and sugar until crumbly.
- Sprinkle evenly over the cherry pie filling.
Step Six: Bake the Cherry Crumb Pie
- Bake the cherry pie until the center of pie no longer jiggles.
Pro-Tip: Place the prepared pie on a baking sheet to easily transfer to the oven. This also protects the oven if any cherry juice happens to bubble over while the pie bakes.
Step Seven: Serve Cherry Pie
- Allow pie to cool to room temperature.
- Once cooled, refrigerate for 12-24 hours before serving.
- Cherry Pie will last in the fridge for 3-5 days, but is best up to 3 days.
Which Cherries are best for pie?
Before you begin to make a cherry pie, you must decide between tart (sour) or sweet cherries.
Confused about the difference between Sour and Sweet Cherries? I hear ya–I was too.
Basically, the majority of fresh cherries are a sweet variety and dark in color. Sour cherries (also known as Montgomery Cherries) are bright red in color.
For this cherry crumb pie, I used sweet cherries. You can certainly use tart cherries, but the pie will not be as sweet.
For this cherry custard pie, you can use either fresh or frozen pitted cherries. If using frozen cherries, do not thaw. Add directly to prepared pie crust and top with custard and crumb topping. You will need to add an additional 10-15 minutes to bake time as well.
More Dessert Recipes
Cherry Crumb Pie
Ingredients
For the Pie Crust
- 1 9-10 inch pie crust sheet thawed if frozen
For Cherry Pie Filling
- 4 cups fresh sweet cherries pitted
- 3/4 cup sugar
- 1 cup sour cream or plain Greek yogurt
- 3 tablespoons flour
- 1/4 teaspoon salt
Cherry Pie Crumble
- 1/4 cup flour
- 1/4 cup sugar
- 2 tablespoons butter
Instructions
- Place prepared cherries in pie crust.
- Mix together sugar, flour, sour cream and salt and pour over cherries, evenly. Tap pie pan gently on counter to distribute custard or spread evenly over cherries.
- Using fingers or pastry cutter, mix together the flour, sugar and butter until course and crumbly. Sprinkle evenly over cherry pie filling.
- 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 and then best served after being refrigerated for 12-24 hours.
Equipment Needed
Notes
- This Cherry Custard Pie is best served after refrigerated for 12-24 hours.
- Cherry Pie will last in the fridge for 3-5 days, but is best up to 3 days.
- Be sure to store this Custard Cherry Pie in refrigerator once it cools after baking.
- I have substituted plain Greek yogurt for the sour cream in the custard for this pie, with just as delicious results.
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.
I am so glad you enjoyed Carol! Pitting the cherries is a chore for sure–the pitter may be worth it 😉
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!
I am so glad you enjoyed Alissa!
This is a phenomenal pie! I added an egg to the custard and used more sugar since I had tart cherries.
Turned out wonderful!
I am so glad you enjoyed Marie!
My cherry pie was beautiful AND delicious! Thanks for all the tips—I have metal straw and it worked great for pitting my cherries!!
YAY! I am so glad that tip helped Liz and that you enjoyed the Cherry Pie.
Thee perfect cherry dessert!! Love all the flavors thank you!!
So glad you enjoyed Noelle!