Cherry Crumb Pie
Made with fresh or frozen cherries, a sweet creamy custard, and a buttery crumble, this Cherry Crumb Pie recipe comes together easily to create the best Cherry Pie!
Servings: 10
Equipment
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.
Video
Notes
Cherries: Use fresh, sweet pitted cherries or frozen sweet cherries that have not been thawed. Don't use tart or sour cherry varieties to make cherry pie. Leave whole for a stunning presentation, or slice in half for easier slicing and eating.
Egg-Free Option: If you are egg-free, skip the egg-wash step or brush your crust with milk or a thin layer of cherry jam.
Storage: It is best to cover the Cherry Crumb Pie with a layer of plastic wrap or foil and refrigerate for up to 3 days.
Freeze Cherry Pie: Allow the pie to cool fully and then 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.
Nutrition
Calories: 273kcal | Carbohydrates: 41g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 166mg | Potassium: 171mg | Fiber: 1g | Sugar: 27g | Vitamin A: 250IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 0.9mg
