Description
This Cherry Crumb Pie recipe features a homemade flaky pie crust filled with sweet cherry pie filling and topped with a delicious buttery pecan crumb topping. Perfectly baked until golden and bubbling, it offers a delightful balance of tart cherries and nutty crumble for an irresistible dessert treat.
Ingredients
Pie Crust
- 1 cup all-purpose flour, spooned & leveled (140 grams)
- 1 tablespoon granulated sugar
- ½ stick unsalted butter (55 grams), cold
- 2 tablespoons cold water (may need up to 3 tablespoons)
Cherry Filling
- 1 can cherry pie filling (14.5 ounces / 411 grams)
Crumb Topping
- ¼ cup pecans (20 grams)
- ¼ cup flour (35 grams)
- ⅛ cup sugar (25 grams)
- ¼ stick butter (30 grams), cold
Instructions
- Make the pie crust: In a medium bowl, combine flour and sugar with your hand. Add cold butter and rub it into the flour mixture until it resembles coarse crumbs.
- Add water and form dough: Stir in one tablespoon of cold water, then add another tablespoon. Mix gently until the dough just comes together. Avoid overworking; add an extra tablespoon if necessary to bring it together without crumbling.
- Chill the dough: Wrap the dough tightly in plastic wrap and flatten slightly. Refrigerate for at least 1 hour or up to overnight to firm up.
- Roll out the dough: Remove dough from fridge 15 minutes before rolling. Lightly flour your work surface and rolling pin. Roll dough to about ¼-inch (0.5 cm) thickness, making sure it’s large enough to cover the pan’s bottom and sides.
- Transfer crust to pan: Carefully place the rolled dough into your pie pan, pressing it down firmly and up the sides to reduce shrinkage. Trim off excess dough around the edges.
- Bake the crust blind: Preheat oven to 350°F (180°C). Line the crust with parchment paper and pie weights or dried beans. Bake for 20 minutes. Remove weights and bake an additional 5 minutes until lightly golden. Remove from oven.
- Prepare crumb topping: In a food processor, pulse pecans until finely chopped. Add flour, sugar, and cold butter pieces. Pulse again until the mixture forms coarse crumbs.
- Assemble the pie: Pour cherry filling into the pre-baked crust. Sprinkle the pecan crumb topping evenly over the filling. Cover pie edges with foil to prevent burning.
- Bake the assembled pie: Return the pie to the oven at 350°F (180°C) and bake for 30 minutes or until the topping is golden brown and the filling bubbles around the edges.
- Serve and enjoy: Allow the pie to cool slightly before serving. Enjoy this classic cherry crumb pie warm or at room temperature.
Notes
- For a flakier crust, keep butter cold and handle dough minimally.
- If dough is too crumbly, add water a tablespoon at a time until it holds together.
- Blind baking with weights helps prevent soggy bottom crust.
- Wrap pie edges with foil halfway through baking to avoid over-browning.
- Use fresh or frozen cherries in pie filling if desired, but canned filling is convenient.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
