Cherry Crumble Pie Recipe: It’s like summer cooked into a pie plate, and my cherry crumble pie tastes exactly like that!
Cherry Crumble Pie Recipe
With this traditional cherry crumble pie, you can choose to make it completely from scratch or in a semi-homemade manner, depending on your preference. The majority of the time, I opt for a high-quality frozen crust in order to reduce the amount of work involved, and that is perfectly acceptable because the cherry in this pie are so juicy and plump. My handmade cherry pie filling can be prepared in a matter of minutes, and I always have a supply of bulk crumble topping prepared and stored in the freezer.
- 9″ frozen pie crust, do not thaw
- 3 cups cherry pie filling, homemade or storebought.
- 4 Tbsp butter, cut in pieces
- 3/4 cup flour
- 1/3 cup sugar
- 2 Tbsp rolled oats
- 2 Tbsp slivered almonds (sliced is fine)
- 1/4 tsp salt
- 1/4 tsp vanilla or almond extract
PREBAKE YOUR CRUST
- Preheat the oven to 350 degrees Fahrenheit. Prepare the crust by lining it with parchment paper and then filling it with baking beads or drying beans. Take fifteen minutes to bake. Wait until it has cooled down before filling it.
- I used around three cups of cherry pie filling to fill the pie shell when it had cooled.
MAKE THE CRUMBLE TOPPING
- It is my preference to make the crumble using my food processor; all I do is pulse the ingredients until they resemble a moist crumbly sand when I am finished. On the other hand, you can also do it by hand; all you need to do is put everything into a bowl and use your fingertips to rub the butter into the dry ingredients. To ensure that there are no more lumps of butter or dry flour, it will take a few minutes to complete the process. The mixture ought to have a texture that is uniformly crumbly and somewhat moist.
- Apply the topping on the pie in a uniform layer covering it.
- Bake the pie for thirty-five to forty minutes, or until it is golden brown and heated all the way through. Prior to slicing, allow to cool.