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Cherry Crumb Pie

Introducing our favorite summer pie: Cherry Crumb Pie. A flaky pie crust filled with fresh cherries, and topped with crumble. The perfect cherry pie recipe!

The perfect summer Cherry Pie made with fresh or frozen cherries  and topped with a buttery crumble. Top with a scoop of ice cream and you’ll be in heaven.

Scale

Ingredients

for the pie crust

for the crumb topping

for the filling

Instructions

for the pie crust

  1.  Add the flour, sugar, and salt to a food processor. Add the cold butter cubes to the food processor and pulse until the mixture resembles wet sand and no large chunks of butter remain. Place the mixture in the freezer to flash freeze for 15 minutes. This will keep the butter cold and ensure a flaky pie crust.
  2. Remove from freezer and place back in the food processor. Add in the ice cold vodka, one tablespoon at  a time. If your dough has come together, don’t add any more vodka. You want just enough to bind the dough. Mix until just combined.. Turn the dough out of the food processor, and form into a flat oval disk and wrap in plastic wrap. No need to separate into two parts, because you’ll only need the bottom pie crust. Place in fridge for at least 30 minutes, up to 2 days, or freeze for up to a month.

Make the crumb topping

  1. In a small bowl, combine the flour, sugar, and salt. Cut the butter into the flour mixture until it forms clumps and easily holds its shape.

Make the pie

  1. Once the pie dough has chilled, it’s time to assemble your pie. Preheat oven to 425°F. Grease a standard sized pie pan with butter. Set aside.
  2. In a large bowl, combine all filling ingredients, tossing until the cherries are evenly coated. If you are using fresh cherries, use 2 tablespoons. If you are using frozen, use 4 tablespoons.
  3. Remove pie dough disk from the fridge. On a lightly floured work surface, roll dough out to 1/4 inch thick. Carefully place dough into pie pan, pushing into the pan. Fold the edge of the dough over on itself, and use your fingers to create a crimped edge. Or, if you don’t know how to do this, just leave it be. It will look great regardless!
  4. Use a large slotted spoon to scoop the filling into your pie pan, straining out any extra juices (if you used fresh cherries there won’t be any juice, so just toss it all in). Top with crumble topping so that the crumb evenly distributes around the pie.
  5. Brush your edges of the pie with an egg wash, then sprinkle with turbinado sugar.
  6. Bake for 20 minutes at 425°F, then turn temperature down to 375°F and continue to cook pie for an additional 45-60 minutes (it will be around 45 for a frozen cherry pie, and around an hour for a fresh cherry pie!). If your pie crust looks like it’s cooking too fast, you can lightly tent your pie with aluminum foil. You know your pie is done when the filling is bubbling slightly.
  7. Remove from oven and allow to cool for at least 4 hours before serving.

Notes

*If you are using fresh cherries use two tablespoons. If you are using frozen cherries use 4, as the frozen cherries will release more juices and need more thickening!

Keywords: cherry, flaky, buttery, crumble, streusel, black cherry, summer, fourth of july, 4th of july