It’s cherry season! And I was lucky enough to have some of my family members bring me a whole bag full of freshly picked cherries. Of course, my husband and I took advantage of this and ate some of these delicious cherries on there own. They were sweet, yet tart and just plain wonderful. But we still had an abundance left over and I kept wondering what should I do with them. Several ideas came to my mind but a Cherry Pie was something that stuck.
I’ll admit, I was feeling a little lazy and really didn’t want to make a double crust or anything too fancy. No lattice crust or cut out shapes this time, I just wasn’t in the mood. So I came up with a crumble pie. We love crisps, cobblers and crumbles in our house, so why not take a crumble topping and pair it with a pie crust? I did just that… and let’s just say we ended up sharing a late night slice. Sometimes you just can’t help those late night cravings.
Here is the recipe below.
Cherry Crumble Pie
1 recipe of My Favorite All-Butter Pie Crust
- 4 Heaping Cups of Pitted Fresh Tart Cherries
- 1/3 Cup of Sugar
- 1/2 Tsp of Cinnamon
- 1/4 Tsp of Cardamom
- 3 Tsp of Cornstarch
- 3 Tsp Lemon Juice
- 1/2 Tsp Vanilla
- 1/2 Cup Chopped Walnuts or Pecans
- 2 Cups of All Purpose Flour
- 1/4 Cup White Sugar
- 1/4 Cup Brown Sugar
- 1/4 Tsp Salt
- 4 Tablespoons COLD Butter cut into squares
Get the recipe here
First, let’s discuss pitting your cherries. This is an important step because you don’t want to bite into a cherry with its pit and stem still attached. This process is actually very simple even if you don’t have a cherry pitter. As shown below, I used my pastry tip and poked through the cherry until the pit came out with its stem. There are also several other ways to pit cherries. I’ve even heard of using chopsticks. However, you choose to pit your cherries, make sure everything come out.
Now that the cherries have been pitted. Thoroughly mix together the cherries, sugar, cinnamon, cardamom, lemon juice, vanilla, and cornstarch. Refrigerate until ready to use.
Make My Favorite All-Butter Pie Crust recipe. Keep in mind this is for a double crust so you can either cut the recipe in half or reserve half for another use. Roll out the prepared dough onto a deep dish pie pan using your rolling pin. Pinch the sides with your thumb and index finger or in any decorative pattern you’d like and refrigerate until ready to use.
Next, make the crumble topping. Mix all ingredients together and blend using a pastry cutter or a food processor until mixture resembles coarse crumbs.
Now it’s time to assemble your pie. Pour your cherry mixture into a deep dish pie pan already prepared with the crust. Completely cover the top of the pie with the crumb mixture, it will seem like there is too much topping but trust me, it will be perfect.
Bake the pie at 375 for about 50 minutes checking after 20 minutes making sure your crust does not burn. If the crust starts to brown too quickly cover with foil. Your pie is ready when the mixture is bubbly and crust is golden brown. Cool on a wire rack before servings.