Description
Celebrate cherry season the right way with this Fresh Cherry Crumb Pie. Juicy sweet cherries baked into a luscious filling, all tucked inside a golden, ultra-flaky butter crust and topped with a spiced crumb topping. This pie blends the best of a classic fruit pie with a crisp-like finish, making it perfect for summer gatherings, holiday tables, or a weekend baking project. Don’t forget a scoop of vanilla ice cream on top.
Ingredients
For the crust:
1 cup (140 g) all-purpose flour
2 tsp sugar
½ tsp kosher salt
9 tbsp (130 g) cold unsalted butter
1 large egg yolk
2 tbsp (30 g) whole milk
For the crumb topping:
4 tbsp (60 g) unsalted butter, melted
1 cup (120 g) cake flour
3 tbsp (40 g) brown sugar
3 tbsp (40 g) granulated sugar
¼ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp kosher salt
For the filling:
3 lb (1360 g) sweet cherries, pitted
½ cup (100 g) sugar
¼ cup (30 g) cornstarch
½ tsp vanilla extract
¼ tsp kosher salt
Instructions
Make the crust: In a mixer, combine flour, sugar, and salt. Add butter and mix until coarse. Add yolk and milk, mixing just until dough forms. Smear dough across your surface to create thin butter layers (fraisage). Form into a disc, wrap, and chill 1 hour.
Roll out dough and place in a 9-inch pie plate. Crimp edges and chill 30 minutes.
Blind bake at 425°F with parchment and pie weights for 15-17 minutes. Remove weights and bake 3-5 more minutes. Cool completely.
Make crumb topping: Mix dry ingredients. Add melted butter and mix until crumbly. Bake crumbs at 350°F for 15 minutes. Cool.
Make filling: Mix cherries with sugar, cornstarch, vanilla, and salt. Pour into crust. Top with baked crumbs.
Bake pie at 350°F for 60-70 minutes, until bubbly and golden. Cool before slicing.
- Prep Time: 1 hour (including chill)
- Cook Time: 70 minutes
- Category: Dessert