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.
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 1(8-inch/20-centimeter wide) pie, see note 3
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.
Enjoy!
Notes
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!).
Course: Dessert
Cuisine: American
Keyword: Cherry crumb pie, Cherry pie recipe
Nutrition Facts
Cherry Crumb Pie
Amount per Serving
Calories
362
% Daily Value*
Fat
15
g
23
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
30
mg
10
%
Sodium
55
mg
2
%
Potassium
152
mg
4
%
Carbohydrates
54
g
18
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
4
g
8
%
Vitamin A
559
IU
11
%
Vitamin C
4
mg
5
%
Calcium
21
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
Tried this recipe?Follow @happyfoodstube and tag #happyfoodstube