Cherry Crumb Pie
Make the most of cherry season with this simple cherry crumb pie! It features a filling made from fresh cherries and a buttery crumble topping.
Yield: 8-10 servings
For the crust
  • 1 cup (140 g) flour
  • 2 tsp sugar
  • ½ tsp kosher salt
  • 9 tbsp (130 g) unsalted butter, cold
  • 1 large egg yolk
  • 2 tbsp (30 g) whole milk
For the crumb topping
  • 4 tbsp (60 g) unsalted butter
  • 1 cup (120 g) cake flour
  • 3 tbsp (40 g) brown sugar
  • 3 tbsp (40 g) sugar
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp kosher salt
For the filling
  • 3 lb (1360 g) sweet cherries, stemmed and pitted
  • ½ cup (100 g) sugar
  • ¼ cup (30 g) cornstarch
  • ½ tsp vanilla extract
  • ¼ tsp kosher salt
For the crust
  1. Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix for 10-15 seconds or until combined.
  2. Cut the butter into 12 pieces and add it to the mixer bowl. Paddle slowly until the mixture starts to hold together when you press it, but there are still some pecan-size pieces of butter, about 30-45 seconds.
  3. In a small bowl, whisk together the egg yolk and the milk. Pour into the flour-butter mixture. Mix on low speed just until it comes together, about 30 seconds.
  4. Pour the dough onto a clean work surface and gather it into a mound. Using the heel of your hand, smear the dough across the work surface, starting at the top of the mound and smearing it out towards the edges of the work surface. This helps to make thin sheets of butter throughout the dough. Do this, making your way around the dough, until most of the larger butter chunks are smeared and the dough comes together.
  5. Gather the dough into a disc and wrap tightly with plastic wrap. Refrigerate for at least 1 hour before using.
For the crumbs
  1. Heat oven to 350F. Line a baking sheet with parchment paper and set aside.
  2. Melt the butter in the microwave or on the stovetop.
  3. In a medium bowl, whisk together the flour, brown sugar, sugar, cinnamon, ginger, and salt. Drizzle the melted butter over the top and use a rubber spatula to stir it together. Mix with your hands until the mixture comes together to form crumbs.
  4. Spread the crumbs on the parchment-lined baking sheet and bake for 15 minutes. Remove from the oven and allow to cool completely.
  5. Crumbs can be stored in an airtight container in the fridge for 1 month.
To assemble
  1. Remove the dough disc from the fridge and let it rest for about 15 minutes, or until slightly softened (you may need less time if it is warm in your kitchen).
  2. On a lightly floured work surface, roll the dough into an 11-inch circle. Dock it all over with a fork, then fit it into a 9-inch pie plate, pressing it into the edges and sides. Trim the dough so that there is a 1-inch overhang around the sides of the pie plate. Crimp as desired.
  3. Refrigerate for 30 minutes.
  4. Heat oven to 425F. Place the pie plate on a baking sheet. Line the dough with parchment paper and fill with pie weights all the way to the top.
  5. Bake for 15-17 minutes, or until the edges are set. Remove from the oven and lift the pie weights and parchment out of the crust. Return to the oven and bake for another 3-5 minutes, or until the bottom appears set. Allow to cool completely.
  6. Decrease the oven temperature to 350F.
  7. In a large bowl, toss the cherries with the sugar, cornstarch, vanilla, and salt until well combined. Pour into the prepared pie crust. Sprinkle evenly with the crumbs.
  8. Place on a baking sheet and bake for 60-70 minutes, or until the crumbs are golden and the filling is bubbling all over. Allow to cool completely on a wire rack before serving.
Recipe adapted from Pastry Love
Recipe by Joanne Eats Well With Others at