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Mad About Food: Cherry Pie with Crumble Topping
Sweet and tart, this pie will impress at any holiday gathering
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We’re nearing the end of 2025, and I hope everyone is preparing to declutter and make room for new beginnings in 2026. But for now, the winter holidays are fast approaching, and this cherry pie recipe will not disappoint at any gathering. Let’s talk about it for a second.
Served warm, sweet and tart cherries bask in a glaze of their own sweet juices, all nestled in a flaky pie crust blanketed by a delicious crumble instead of the normal lattice crust. Top it with vanilla bean ice cream, and it’s absolutely mouthwatering.
Cherry pie is my favorite, but coming at a close second is Dutch apple pie, with the crumble being the best part in my opinion. I decided to replace the lattice crust with a crumble and man, am I glad I did!
Of course you can add your favorites like roasted nuts, combine other fruit or just keep it as is. Either way you slice it, this pie will be a yummy addition to your holiday festivities.
Now let’s roll up our sleeves, wash our hands and get started making our very own version of Cherry Pie with Crumble Topping!
Recipe
Cherry Pie with Crumble Topping
Ingredients
6 cups frozen cherries
1 cup sugar
1/4 cup cornstarch
1/4 cup lemon juice
3/4 cup flour
1/2 cup brown sugar
6 tablespoons cold butter
Pinch of salt
1 store-bought deep dish pie crust, thawed
Directions
Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices are hot and bubbling, 5 to 7 minutes.
Stir together the cornstarch and lemon juice in a small bowl. Add to the cherry mixture, stirring until incorporated. Continue to cook until glossy and thickened, 3 to 5 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use, or up to one day.
To make the crumb topping, whisk together the flour, brown sugar and salt in a large bowl. Rub in the butter with your fingers until it is in pea-size pieces and the ingredients are well combined. Refrigerate for at least 15 minutes before using, or up to one day.
Preheat the oven to 375˚F. Line a rimmed baking sheet with foil. Roll out the thawed pie dough on a floured surface into a 12-inch circle, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it’s a bit too moist.)
Carefully transfer the dough to a 9-inch pie pan. Gently press the dough against the sides of the pan. Tuck the overhanging dough underneath itself, then crimp the edges with your fingers.
Pour the cooled cherry mixture into the pie crust and sprinkle with the crumb topping. Put the pie on the baking sheet and bake until the filling is bubbling and the crust is browned, about 50 minutes. (Cover the crust with foil if it’s getting dark too quickly.)
Transfer the pie to a rack and let cool at least 2 hours before serving with vanilla bean ice cream.
Source: Michelle Madden
Reach Michelle Madden at Da Munchie Plug LLC on Facebook.
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