Yield: 6 servings
Cherry Pie With Crumb Topping
Frozen tart cherries are the star of this cherry pie crowned with a wonderfully crisp buttery crumb topping. Bring on the vanilla bean ice cream!
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Ingredients
For the Pie
- 6 cups (32 ounces) frozen pitted tart cherries, thawed
- ⅔ cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 pie crust (homemade or store-bought refrigerated)
For the Crumb Topping
- 3 tablespoon granulated sugar
- 3 tablespoons brown sugar
- ½ cup flour
- ½ cup quick oats
- 4 tablespoons cold salted butter cut into ½” cubes
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 375° F. Line a rimmed baking sheet with foil.
- Add the cherries, sugar, cornstarch, and lemon juice to a medium saucepan. Cook over low heat, gently stirring, until the cornstarch and sugar dissolve, and the mixture is thick (7-10 minutes). Do not over-stir, or it will break up the cherries. Remove from the heat, stir in the vanilla and almond extracts and set aside.
- Roll out pie crust to a 12-inch round. Place the pie crust into a 9-inch pie plate, crimp the edges, and set on the prepared baking sheet.
- For the crumb topping: Using a medium bowl, add oats, sugars, flour, and cinnamon; stir until well combined. Add in the butter pieces and use your fingers to crumble the butter into the oat mixture, until clumps form and butter is the size of peas.
- Pour the cherry pie filling into the crust-lined pie plate (on prepared pan). Sprinkle with the crumb topping and bake until the filling is bubbling and the crust is browned about 50 minutes. If the top becomes too brown, cover with aluminum foil for the remaining cooking time.
- Transfer the pie to a cooling rack and let cool at least 1-2 hours before serving to allow the juices to gel together. Serve with vanilla ice cream.
Notes
- If your cherries are frozen, be sure to completely thaw and drain off most of the liquid. A little left behind is ok, but you want barely any.
- You can use canned cherry pie filling instead of frozen cherries if you prefer, simply stir in extracts. No need to heat if using canned pie filling.
- This pie can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days. To FREEZE: Wrap the pie tightly in plastic wrap and place in the freezer for up to 4 months. Allow to thaw in the refrigerator overnight, then let come to room temperature before serving.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 358Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 15mgSodium: 153mgCarbohydrates: 61gFiber: 3gSugar: 35gProtein: 4g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.