Cherry Crumb Pie

Cherry Crumb Pie: The best 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. 

My sweet sisters came to visit with their families a couple weeks ago, and with them, they both brought fresh sweet cherries with them.

And while normally, I would say that my family, coupled with my sisters’ families would have no trouble eating all the cherries plain, I had also happened to purchase a large batch of fresh cherries right before their arrival as well.

We were swimming in fresh sweet summer cherries–even after making a few Cherry Smoothies.  And what’s a girl to do, but bake a pie? A delicious Cherry Custard pie to be exact.

Homemade Sweet Cherry Pie

Normally, I am not much of a pie person. I love my Blueberry Pie Bars, but a slice of all -fruit pie with a double pie crust, has never really gained my interest.

But if you make a pie with a creamy filling and a crumb topping, suddenly I am all in.

As my sisters and I chatted about what we wanted to enjoy for during their visit, we collectively decided that at cherry pie was in order. In fact my sisters added it their must-haves, along with Creamy Cucumber Salad, Instant Pot Baked Beans, and Slow Cooker BBQ Drumsticks.

How To Make Cherry Pie

Step One: Prepare the Pie Crust

I am all about homemade, but I have to say, that I do prefer to purchase pie crusts. I purchase a pie crust sheet 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.

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.

Step Two: Prepare the Cherries

Wash, dry, and pit fresh cherries. You can leave the cherries whole or slice in half. 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 Three: Prepare the Custard Pie Filling

Mix together sour cream with vanilla and sugar and pour evenly over the cherries, tossing gently to coat.

Step Four: Prepare the Pie Crumb Topping

Using two forks, or your fingers, mix together the butter, flour and sugar and sprinkle evenly over the cherry pie filling.

Step Five: Bake the Cherry Crumb Pie

Bake the cherry pie, according to directions, or until center of pie no longer jiggles.

Allow pie to cool and refrigerate for 12-24 hours before serving.

How do you Pit Fresh 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.

Note: 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. 

Which Cherries are best for this Cherry Crumb Pie–Sweet or Sour Cherries?

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 quite as naturally sweet.

Can you use Frozen Cherries in Cherry Pie?

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 may need to add an additional 10-5 minutes to bake time as well.

A Few Final Tips for Homemade Cherry Pie

• 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.
• For presentation purposes, I love to use a tart pan with removable bottom. This gives the pie beautiful fluted edges and a stunning presentation.
• For a low carb pie crust, try out this recipe from Food Faith Fitness.

More Dessert Recipes

• Blueberry Pie Bars
• Mini Cheesecakes
• The Best Cut Out Sugar Cookie Recipe

Best Cherry Pie Recipe

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Cherry Crumb Pie

The best 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.

Course Dessert

Cuisine American

Keyword Cherry Crumble Pie, Cherry Custard Pie, Sour Cream Cherry Pie

Prep Time 15 minutes

Cook Time 50 minutes

Resting Time 3 hours 40 minutes

Total Time 1 hour 5 minutes

Servings 10

Calories 273 kcal

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

For the Pie Crust

1. Roll the pie crust out into a 10 inch circle and place in pie pan. Crimp edges or cut off excess pie crust to fit pie tart pan.

For Cherry Pie Filling:

1. Place prepared cherries in pie crust. 

2. 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. 

For Cherry Pie Crumble:

1. Using fingers or pastry cutter, mix together the flour, sugar and butter until course and crumbly. Sprinkle evenly over cherry pie filling. 

To Bake Cherry Pie

1. If using Fresh Cherries: Bake cherry pie for 40-45 minutes in a 350 degree oven, or until center of pie is set. 

2. Allow pie to cool and then best served after being refrigerated for 12-24 hours. 

3. If using Frozen Cherries: Bake pie for 1 hour and 15 minutes at 375 degrees, or until center of pie is set. 

Recipe 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.

Nutrition Facts

Cherry Crumb Pie

Amount Per Serving

Calories 273 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 5g 25%

Cholesterol 17mg 6%

Sodium 166mg 7%

Potassium 171mg 5%

Total Carbohydrates 41g 14%

Dietary Fiber 1g 4%

Sugars 27g

Protein 2g 4%

Vitamin A 5%

Vitamin C 4.9%

Calcium 3.6%

Iron 5.2%

* Percent Daily Values are based on a 2000 calorie diet.

To Make Cherry Pie, You May Need

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