Simple cherry crumb pie recipe using cherry pie filling and homemade pastry crust. This dessert is perfect for any season and can be made with other fruits as well.
This is a relatively small-batch sweet cherry pie recipe so it’s perfect for smaller families!
How to make cherry crumb pie
Ingredients you will need:
- Pie crust – I am using homemade shortcrust pastry.
- Cherry pie filling – this recipe yields a smaller pie so you will only need 1 (14.5-ounce/411-grams) of filling.
- Flour – all-purpose/plain.
- Sugar – granulated or superfine (not confectioner’s/powdered/icing sugar).
- Pecans – a tasty add-on to a pie topping.
- Unsalted butter
Tools and kitchen gadgets:
- Mixing bowl & plastic wrap – when making pie crust from scratch.
- Rolling pin & knife – for rolling the pie pastry and trimming off the excess.
- Food processor – for pecans and/or making cherry pie crumb topping (both can be done by hand as well).
- Pie weights – for blind baking the pastry (or aluminum foil and rice or beans instead).
- Tart/pie pan – I used an 8-inch (20-centimeter) wide and 1.25-inch (3-centimeter) deep pan with removable bottom.
You will need to make pie crust. You can prepare the pastry a day or two ahead and keep it in the fridge until ready to use!
The filling is from a can, so no need to do anything there, just open it and empty.
Topping is a mixture of flour, sugar, butter, and pecans. A delicious crumble mix, perfect for any pie ready in minutes. This can be tweaked to your liking, or easily doubled if needed!
You will need to pre-bake the crust first to avoid soggy bottom (detailed instructions in the recipe card).
- Like I have already mentioned, I am using homemade pie pastry, but you can use a store-bought if you want to. Just note that this is cherry crumble pie is smaller in size (yields 4 generous portions or 6 smaller ones).
- If you want to feed more people, it’s easiest to make 2.
- Making pie crust from scratch is easy. There are some things that need to be followed to achieve the best results though. Never skip chilling as it reduces shrinking. If you are still worried that it will shrink, leave a slight overhang over the sides of the tart pan.
- Cherry pie filling can be substituted with a homemade filling of any flavor! I have made this crumb pie with blueberry pie filling, strawberries,…
Special diet information:
What does this recipe for cherry crumb pie contain?
Gluten: YES (pastry + topping)
Nuts: YES (topping)
Refined sugar: YES
Dairy: YES (pastry + topping)
More sweet pie recipes you might like to try:
Cherry Crumb Pie
For the homemade pie crust:
For the filling:
- 1 can cherry pie filling (14.5-ounces/411-grams)
For the crumb topping:
- ¼ cup pecans (20 grams)
- ¼ cup flour (35 grams)
- ⅛ cup sugar (25 grams)
- ¼ stick butter (30 grams)
- Homemade pie crust: In a medium bowl, mix together flour and sugar using your hand. Add cold butter and with your fingers rub it into the flour until you get a crumb-like texture.
- Add a tablespoon of water and mix. Add another tablespoon and bring the mixture together. Form a dough (make sure not to over-work the pastry. If you feel it is crumbly, add another tablespoon of water or until it comes together. You should not need a lot!).
- Wrap in a plastic foil and flatten slightly. Refrigerate for at least 1 hour (can be overnight too).
- Take the pastry out from the fridge about 15 minutes before rolling. Make sure your work surface is dusted with flour and so is your rolling pin. Roll until you get enough to cover the middle and sides of your pan (about ¼-inch/0.5-centimeter in thickness).
- Carefully transfer into the pan and press it down well around the edges, then work your way up to the sides. You can also press the pastry to the sides. This will also reduce shrinkage. Trim off any excess pastry.
- Bake blind (with weight – see note 5) in a preheated oven at 350 Fahrenheit (180 Celsius) for 20 minutes, then remove the weights and bake for a further 5 minutes before taking it out.
- Crumb topping: In a food processor, process pecans until they resemble crumbs. Add flour, sugar, and butter and pulse until you get a crumb-like texture.
- To assemble cherry crumb pie: Pour filling inside the pre-baked pie crust and top with crumb topping. Cover the pie edges with aluminum foil to prevent them from burning.
- Place the pie back in the oven and bake at 350 Fahrenheit (180 Celsius) for 30 minutes or until the topping is golden brown and filling is bubbling away around the edges.
- If possible use superfine (caster) sugar. It’s the kind that has small sugar crystals (similar to fine salt).
- The pastry should not need a lot of water. However, flours can vary in the amount of moisture they contain so adjust this. You will only need a little water to bring the pastry together.
- This recipe was developed for an 8-inch/20-centimeter wide and 1.25-inch/3-centimeter deep tart/pie pan. I used one with a removable bottom. If you want to make 2 pies, use my full recipe for shortcrust pastry or double this one.
- Baking time may vary. This will depend on your oven, the position of the pie (use middle or bottom rack) as well as the tart/pie pan you use, and the altitude you live in. Always keep an eye on baking when making it for the first time.
- Instead of weights place an aluminum foil inside the pie pan and fill it with rice (uncooked). Press it down well making sure the sides of pie crust are also secured and won’t slide down much.
- If you have any leftovers, keep them covered (or in an airtight container) in a pantry or fridge. They should last up to 2 days (Always check before consuming. If you live in a warm or humid area, the food might go off faster!).