Last Updated on April 4, 2022 by Chenée Lewis
Easy cherry crumb pie made with frozen or fresh cherries! This is the best cherry crumb pie recipe with a delicious streusel topping for cherry pie deliciousness! And if for more cherry goodies, try my Cherry Coffee Cake, my Amarena Cherry Chocolate Sauce, and my White Forest Cake!
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Easy Cherry Crumb Pie
Nothing says summertime like cherry pie! And the only thing that can make a classic cherry pie better is the addition of a buttery streusel topping. That's where this cherry crumb pie comes in! This sweet cherry pie is so simple to make and absolutely delicious. If you're a cherry lover, or if you know any, you have got to try it!
I love this pie because it's bursting with cherry flavor, from either fresh or frozen sweet cherries. And the cherry filling is rich and juicy, but not too liquidy, which ensures that the bottom of your pie won't end up soggy. The filling also sets up beautifully for slicing, and has a hint of cinnamon for a bit of extra flavor.
Streusel Topping for Cherry Pie
The best part of this pie is definitely that crumb topping! The streusel topping just takes a few ingredients and comes together so quickly.
- all-purpose flour - I recommend using a kitchen scale to measure your flour to ensure accuracy, or use the spoon-and-level method.
- light brown sugar - adds a deep sweetness to the streusel topping for our cherry crumb pie.
- salted butter - your butter should be cubed and kept cold. For this step, I typically remove the butter from the fridge and cut it into cubes, then place the cubed butter in a bowl in the fridge to stay chilled while I prep the rest of the ingredients. If you prefer to use unsalted butter, just add ¼ teaspoon of salt in with the dry ingredients.
- pie crust - I used my go-to flaky pie crust recipe, but you can use your favorite homemade or store-bought pie crust!
- pitted sweet cherries - Bing cherries, for instance, are a rich mahogany color and taste sweet when ripe. They're delicious eaten fresh, and they are fantastic in this in baked goods too! So you can definitely make this cherry crumb pie with fresh cherries. I've also made this cherry crumb pie with frozen cherries, and it's my favorite way to make it! Rainier cherries also work well in this recipe.
- granulated sugar - if you don't like your pie too sweet, feel free to decrease the sugar to ½ a cup.
- fresh lemon juice - this adds a bit of tartness to our sweet cherry pie filling.
- cornstarch - thickens the filling up a bit so that our pie will set up nicely.
- almond extract and vanilla extract - flavors that taste so great with cherries! Be sure to use a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- ground cinnamon - adds a great element of spice to your cherry crumb pie filling.
- salted butter - adds just a little richness to this cherry pie filling!
- water - you'll only need to add water if you're using fresh cherries. Fresh cherries don't release as many juices as frozen ones do, so if you use fresh ones you'll want to add a bit of liquid to start your pie filling simmering.
If you're making this cherry crumb pie with fresh cherries, a cherry pitter will make the process of prepping your cherries much easier! You'll also need a regular-sized pie pan, and a pastry blender is so helpful in making the streusel topping for our cherry pie!
Tips and F.A.Q.
This pie recipe is developed for sweet cherries, so if you'd like to use fresh cherries, the best options are sweet varieties like Bing and Rainier. You can also make this cherry crumb pie with frozen cherries, and that's an even easier option -- most supermarket freezer sections sell dark, sweet pitted cherries that work well.
I haven't tested this cherry crumb pie with canned cherries, but if you try it, let us know in the comments how it works for you! Otherwise, I would recommend using frozen dark sweet cherries instead of canned.
Once cooled, keep your pie stored in the fridge covered in plastic wrap for up to 4 days. The pie can also be frozen, well wrapped, for up to 4 months.
If you try this recipe, I would love it if you could leave a rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
More Summer Recipes You'll Love
- Oreo Ice Cream Recipe (No Churn)
- Stone Fruit Salad with Goat Cheese and Honey-Lemon Vinaigrette
- Key Lime Cookies
- Vegan Couscous Salad with Chickpeas
- Peach Sorbet Recipe
Equipment you may need
- 1 9-inch pie crust - homemade or store-bought
Cherry Pie Filling
- 5 cups (690 g) fresh or frozen dark sweet cherries - pitted
- ¾ cup (150 g) granulated sugar
- 1 ½ tablespoon (22 ml) fresh lemon juice
- ¼ cup (32 g) cornstarch
- ½ teaspoon (2 ml) almond extract
- 1 ½ teaspoon (7 ml) pure vanilla extract
- ¼ teaspoon (1 ml) ground cinnamon
- 2 tablespoon (30 ml) salted butter
- ¼ cup (59 g) water - if using fresh cherries
- Preheat oven to 400°F. Place a baking sheet lined with foil in the oven while it preheats.
- Place pie crust in pie pan and flute edges. Set in refrigerator to chill.1 9-inch pie crust
Cherry Pie Filling
- In a medium saucepan, add all filling ingredients. If using fresh cherries, add up to ¼ cup of water to help the cornstarch dissolve.5 cups fresh or frozen dark sweet cherries, ¾ cup granulated sugar, 1 ½ tablespoon fresh lemon juice, ¼ cup cornstarch, ½ teaspoon almond extract, 1 ½ teaspoon pure vanilla extract, ¼ teaspoon ground cinnamon, 2 tablespoon salted butter, ¼ cup water
- Bring to a boil, then simmer for 10 minutes, stirring, until thickened. Remove from heat and let cool.
- Whisk together flour and brown sugar in a bowl.¾ cup all-purpose flour, ⅔ cup light brown sugar
- Add in cold, cubed butter and cut in with a pastry blender or fork until the mixture forms pea-sized crumbs. Place in freezer for 10 minutes while you assemble the pie.6 tablespoon salted butter
Assemble and Bake
- Pour cooled pie filling into pie crust. Top with chilled crumb topping, pressing with your fingers to form larger crumbs if you like.
- Place pie on preheated sheet pan and bake at 400°F for 45 minutes, or until crumb topping is golden brown and filling is bubbling. If necessary, cover edges of pie with aluminum foil during baking to prevent overbrowning.
- Cool completely to allow to set before slicing and serving.
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