Best 5 Cherry Crumble Pie Recipes

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Indulge in a delightful culinary journey with our exquisite Cherry Crumble Pie, a symphony of flavors that will tantalize your taste buds. This timeless classic dessert combines a luscious filling of sweet and tangy cherries, encased in a flaky, golden-brown crust. As you delve into this delectable treat, you'll encounter a textural delight—a crispy, crumbly topping that contrasts perfectly with the soft, juicy cherries underneath. Whether you prefer a traditional or a gluten-free version, we have recipes tailored to your dietary preferences. Our collection includes a vegan cherry crumble pie, catering to those with plant-based lifestyles, and a sour cherry crumble pie, offering a unique twist on this classic dessert. Join us as we explore the culinary wonders of the Cherry Crumble Pie, taking your taste buds on an unforgettable adventure.

Here are our top 5 tried and tested recipes!

APPLE AND CHERRY PIE WITH OATMEAL CRUMBLE TOPPING



Apple and Cherry Pie with Oatmeal Crumble Topping image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 15

3 large sweet, firm apples, such as Braeburn, peeled, cored, and cut into 8 pieces
12 ounces fresh or frozen pitted cherries, rinsed well
2/3 cup roughly chopped walnuts
1/2 cup granulated sugar
1 1/2 tablespoons fresh orange juice
1 1/2 teaspoons grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1 tablespoon cornstarch
1 cup rolled oats
1/2 cup packed light brown sugar
6 tablespoons all-purpose flour
8 tablespoons unsalted butter, cut into pieces
1 unbaked pie crust, for a 9 or 10-inch deep dish baking pan
Vanilla ice cream, as accompaniment

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, combine the apples, cherries, walnuts, granulated sugar, orange juice, orange zest, 1/4 teaspoon of cinnamon, 1/8 teaspoon of nutmeg and cornstarch and toss well to combine.
  • In a separate bowl, combine the oats, brown sugar, flour, remaining 1/4 teaspoon of cinnamon, and remaining 1/8 teaspoon of nutmeg. Blend the butter into the dry ingredients using your fingers until the mixture resembles coarse crumbs.
  • Line a 9 or 10-inch deep baking dish with pie crust and pour in the fruit mixture. Sprinkle the crumb mixture over the top and bake for 20 minutes. Lower the temperature to 350 degrees F and continue baking until bubbly, apples are tender, the top is golden brown, and the pie crust is browned, 35 to 40 minutes longer. Remove from the oven and let rest at least 15 minutes. Serve warm, with vanilla ice cream on top.

SOUR CHERRY PIE WITH PISTACHIO CRUMBLE TOPPING



Sour Cherry Pie With Pistachio Crumble Topping image

If you've never had a cherry pie made with fresh sour cherries, this will be a revelation. The pistachio crumble topping provides a perfect contrast to the sweet, yet tart cherry filling - vanilla ice cream really is a must for this one!!

Provided by Chef mariajane

Categories     Pie

Time 1h15m

Yield 1 9-inch pie

Number Of Ingredients 9

1 cup granulated sugar
4 tablespoons cornstarch
5 cups sour cherries, whole, pitted (fresh or frozen)
1 teaspoon vanilla extract
1 single pie crust (pastry dough for 9-inch pie crust)
1/2 cup pistachio nut, shelled
1 cup all-purpose flour
1/2 cup butter, cut into chunks
1/2 cup brown sugar

Steps:

  • Preheat the oven to 425°F.
  • On a well-floured surface, roll the prepared pastry dough out to an even circle about 12-inch diameter. Carefully fold the dough in half and transfer it to a 9-inch pie pan. Unfold the dough and press gently so that it lines the bottom and sides of the pan - there should be some dough overhanging the edges. Leaving about 1/2-inch overhang, cut off any dough in excess of that. Tuck the overhang under and pinch the edges decoratively to make a fluted edge.
  • In a large bowl, combine the sugar and cornstarch. Add the cherries and vanilla and stir until evenly coated. (If using frozen cherries, let thaw at room temperature before proceeding with the recipe).
  • Place the pistachios in the bowl of a food processor. Chop coarsely using on/off pulses. Remove to a bowl. Add flour, butter and brown sugar to the processor and process, using on/off pulses until it form a crumble mixture that sticks together in clumps. Return the chopped pistachios to the processor and process briefly just until mixed.
  • Spoon the cherry filling into prepared pastry crust, and sprinkle evenly with pistachio crumble topping.
  • Place the pan on a pizza pan or a cookie sheet (to contain any spill-over from the pie as it bakes) and place in the preheated oven.
  • Bake at 425F for 15 minutes, then lower the heat to 375F and continue baking for about 60 minutes or until the filling begins to bubble through the crumble topping and the cherries are tender when pierced with a sharp knife.
  • Let cool slightly before serving with vanilla ice cream.

CHERRY CRUMBLE PIE



Cherry Crumble Pie image

Categories     Fruit     Dessert     Bake     Picnic     Cherry     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 22

crust
1 1/2 cups all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
2 tablespoons (or more) ice water
1 large egg yolk
filling
6 cups fresh cherries, pitted, or 2 pounds frozen pitted sweet cherries, thawed, juices reserved
1 cup sugar
2 1/2 tablespoons quick-cooking tapioca
1 tablespoon kirsch (clear cherry brandy) or brandy
Pinch of salt
topping
1 cup plus 2 tablespoons old-fashioned oats
3/4 cup all purpose flour
3/4 cup (packed) golden brown sugar
1/2 cup sliced almonds
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

Steps:

  • for crust:
  • Blend flour, sugar and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Beat 2 tablespoons ice water and yolk in bowl to blend. Add to dough. Using on/off turns, blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 30 minutes and up to 1 day.
  • for filling:
  • Mix cherries and juices, sugar, tapioca, kirsch and salt in bowl. Let stand until tapioca looks translucent, stirring occasionally, about 1 hour.
  • for topping:
  • Blend oats, flour, sugar, almonds, cinnamon and salt in large bowl. Add butter. Rub in with fingertips, pressing mixture together until moist clumps form; chill until ready to use.
  • Preheat oven to 425°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Trim overhang to 3/4 inch; fold under. Crimp edge decoratively. Spoon filling into dough-lined dish. Sprinkle with topping. Bake pie 30 minutes. Reduce temperature to 400°F. Continue to bake until filling is bubbling thickly and topping is brown and crisp, covering edges with foil if browning too quickly, about 25 minutes longer. Cool at least 30 minutes. Serve warm or at room temperature.

CHERRY-CREAM CRUMBLE PIE



Cherry-Cream Crumble Pie image

I created this yummy recipe for a cherry pie contest at the San Diego County Fair when i was first married in 1984. It won the blue ribbon. I love entering contests and am a six-time Pillsbury Bake-Off finalist. -Marian Hollingsworth, La Mesa, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

1/2 cup sugar
3 tablespoons all-purpose flour
2 cans (15 ounces each) pitted tart cherries, drained
1 cup sour cream
1 large egg, lightly beaten
1/4 teaspoon almond extract
1 unbaked pastry shell (9 inches)
TOPPING:
1/2 cup quick-cooking oats
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 cup cold butter
1/2 cup chopped pecans

Steps:

  • In a large bowl, combine the sugar, flour, cherries, sour cream, egg and extract. Spoon into the pastry shell. Bake at 400° for 20 minutes., For topping, combine the oats, flour, brown sugar and cinnamon in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling. Cover edges of crust to prevent overbrowning. , Bake for 25-30 minutes or until topping is lightly browned. Cool on a wire rack for 1 hour. Store in the refrigerator.

Nutrition Facts : Calories 463 calories, Fat 24g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 188mg sodium, Carbohydrate 56g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.

CHERRY PIE CRUMBLE BARS RECIPE - (4.2/5)



Cherry Pie Crumble Bars Recipe - (4.2/5) image

Provided by KimberlySeverino

Number Of Ingredients 9

3 1/2 cups flour
1 1/4 cups sugar
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups butter, cut into pieces
2 large egg yolks; lightly beaten
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
4 cups cherry pie filling

Steps:

  • Preheat oven to 375ºF. Lightly grease a 9x13-inch pan and line with parchment paper. Whisk flour, sugar, baking powder, salt and butter until well combined. The mix will have small chunks of butter. In a small bowl, whisk extracts into beaten egg yolks. Combine with flour mixture Remove 2 generous cups of the crumb mixture and set aside for the topping in a small bowl. Press remaining dough evenly into prepared baking pan. Spoon Tart Cherry Pie Filling into pan on top of dough and spread evenly with rubber spatula Sprinkle with reserved crumb mixture. Bake until topping is golden brown and filling is cooked through and bubbly, about 55 minutes. Tip: To prevent over-browning of topping, cover with sheet of aluminum foil during last 20 minutes of baking.

Tips:

  • Use fresh cherries: Fresh cherries provide the best flavor and texture for this pie. If using frozen cherries, thaw them completely before using.
  • Pit the cherries: It's important to pit the cherries before using them in this pie. You can use a cherry pitter or a sharp knife to remove the pits.
  • Use a combination of sweet and tart cherries: This will give the pie a more complex flavor. If you can't find a combination of sweet and tart cherries, you can use all sweet cherries.
  • Don't overmix the crumble topping: Overmixing the crumble topping will make it tough. Just mix it until the ingredients are combined.
  • Bake the pie until the crust is golden brown and the filling is bubbling: This will ensure that the pie is cooked through.

Conclusion:

This cherry crumble pie is a delicious and easy-to-make dessert that's perfect for any occasion. The sweet and tart cherries are complemented perfectly by the buttery crumble topping. Follow these tips to make sure your pie turns out perfectly every time.

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