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Cherry Crumble Pie is the ultimate cherry pie recipe. Made with fresh or frozen cherries, a sweet creamy custard, and a buttery crumble, this cherry pie is creamy, tangy, buttery, and perfectly sweet without being overly sweet. And it is insanely easy to make!
Our Favorite Cherry Pie Recipe
Nothing beats fresh summer cherries--especially when you can turn them into a delicious homemade cherry pie!
But we're not talking about just any cherry pie. We're talking about the BEST cherry pie recipe!
Juicy, sweet cherries are enveloped in a sweet and tangy custard to create the most irresistible pie filling. Then the entire pie is topped with a buttery crumble that adds the perfect finishing touch--just like my recipes for blueberry crumb bars, strawberry crumb bars, and Dutch apple pie.
This cherry crumble pie is buttery, sweet, tangy, and perfectly balanced. It's incredibly delicious and surprisingly easy to make. You are going to LOVE it!
Happy Cooking! xo Kristen
Notes on Ingredients
- Cherries: For cherry pie, you want to select a sweet cherry, the most common being Bing or Rainier cherries. Avoid sour cherries, such as Montgomery.
- Pie Crust: Use either store-bought or homemade pie crust. You can opt to use a frozen pie crust or shape the dough yourself. Either way, I will walk you through the steps.
- Sour Cream: Adding sour cream to a pie may sound odd, but it helps to create a creamy, tangy filling that balances out the sweetness of the overall pie. Just be sure use full-fat or reduced-fat sour cream, not fat-free which will not yield a creamy filling.
- Streusel: The streusel topping is very similar to a shortbread dough and is made with butter, flour, and sugar. Simple yet perfect.
- Egg: Brushing the pie crust with an egg wash will help prevent the pie crust from becoming soggy when baked. If you are egg-free, brush the crust with milk, cream, or a cherry jam.
How to Make Cherry Crumble Pie
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Pie Crust. If not starting with a frozen pie crust, roll store-bought or homemade pie dough into a 12-inch circle and then carefully transfer to a 9-inch pie pan or 9-inch tart pan. Gently press the crust to fit the pan and then slice off the edges or crimp to form a fluted pie crust.
- Chill Crust. In order to have a flaky, tender pie crust, it needs to be thoroughly chilled. Be sure to refrigerate for at least one hour before proceeding with the recipe.
- Prepare Filling. In a large mixing bowl, combine sour cream with sugar, flour, and vanilla.
- Make Crumb Topping. Cut cold butter into a mixture of flour and sugar to form a crumble like mixture.
- Assemble Pie. Remove the pie crust from the fridge or freezer and brush with an egg wash (or layer of milk or jam). Spread the pitted whole or halved cherries out onto the pie crust in an even layer. Pour the custard over the cherries and then evenly scatter the crumble over the cherry mixture.
- Bake. Bake until the center of the pie is set and the crumb topping is golden.
Kristen's Tip
Bake the pie on a sheet pan. It is best to place the assembled cherry pie onto a sheet pan before transferring it to the oven, as this will catch any liquid that may bubble over the crust as the pie bakes.
- Chill Before Serving. This Cherry Pie is best served after being refrigerated for 12-24 hours, which gives the flavors time to meld together and the custard to chill and set up.
Storage Instructions
- Refrigerate: Let cool to room temperature, cover with plastic wrap or foil and store the pie in the refrigerate for up to 3 days.
- Freeze: Allow the pie to cool fully and then wrap the pie in plastic wrap, followed by foil, 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.
Cherry Pie FAQs
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.
instead of purchasing a fancy cherry pitters, use a metal straw to remove the pit of the cherry, by driving the metal straw right through the center of the cherry.
Feel free to replace the sour cream with an equal amount of plain Greek yogurt.
More Favorite Dessert Recipes
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If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Cherry Crumb Pie
Video
Ingredients
For the Pie Crust
- 1 (9-10 inch) frozen pie crust, or pie dough
- 1 large egg, optional
- 1 tablespoon water, for egg wash, omit if not using
For Cherry Pie Filling
- 4 cups sweet cherries, pitted and sliced in half
- ¾ cup sugar
- 1 cup sour cream, or plain Greek yogurt
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
Crumble Topping
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter, cold and cubed
Instructions
- Roll the pie dough 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 freezer for at least 1 hour before assembling the pie. (Skip this step if using a frozen pie shell.)
- For the creamy pie filling, combine ¾ cup sugar, 1 cup sour cream, 3 tablespoons all-purpose flour, and ¼ teaspoon salt in a medium mixing bowl until well combined. Set aside.
- For the crumble topping, mix together ¼ cup all-purpose flour, ¼ cup granulated sugar, and 2 tablespoons unsalted butter (cold and cubed) until crumbly, using your fingers or 2 forks.
- Preheat the oven to 350℉ (175℃) for fresh cherries and 375℉ (190℃) for frozen cherries.
- Remove the pie crust from the freezer and whisk together 1 egg with 1 tablespoon of water. Brush the egg wash, over the bottom and sides of the pie crust. 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 for 45-50 minutes for FRESH cherries and 55 to 65 minutes for FROZEN cherries, or until the center of the pie is set and no longer jiggles.
- Allow pie to cool to room temperature. Once cooled, cover with plastic wrap and refrigerate. The pie is best sliced and served after being refrigerated for 12-24 hours.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was published in 2019 and updated in 2025.
I’m thinking of combining cherries and blueberries. What do you think? Any tips?
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!
Can this pie be frozen?
Hi Margie. I have frozen this pie after baked and cooled for 1 months with great success.
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!