Cherry Crumb Pie

5 from 2 votes

Cherry Crumb Pie, a summer dessert made with fresh cherries and a homemade buttery, crumbly golden crust. It has a hint of almond extract which adds a fantastic flavour to an already delicious dessert. Super easy to whip up, a big hit every single time. The fresh cherries can be replaced with sour cherries or frozen cherries or any other berries that are in season.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: International

Servings: pie

Calories: 2286kcal

Author: Daniela Apostol

Ingredients

For the crust

375 g plain flour (3 cups)
250 g soften butter (1 cup + 2 tbsp)
100 g sugar (½ cup)
1 teaspoon almond extract
a pinch of salt

For the filling

350 g pitted cherries ( 1 ¼ cups)
3 tablespoon sugar
1 teaspoon cornflour

Metric - US Customary

Instructions

Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
To make the crust, beat the soften butter with the sugar for 1-2 minutes using an electric mixer - you should have a light, fluffy texture.
Add the almond extract, flour and salt, and use you hands to rub all the ingredients together until you get crumbs.
Use half of the crumbs to add to a pie or quiche dish - pressing the crumbs down and up the sides well to create a uniform crust.
Cover the crust with kitchen foil, and fill the dish with baking beans or dry pulses.
Bake for 10-15 minutes, remove the foil and beans, and bake for a further 10 minutes until the crust is golden.
In a large bowl, mix the pitted cherries with the sugar and cornflour, then add them to the baked crust.
Scatter the remaining crumbs all over the cherries, and bake for a further 20-25 minutes until the top with golden.
Allow the pie with cool before slicing it.
Serve it with custard, cream or just on its own.

Video

Notes

Click on the US Customary link to see the measurements displayed in cups and ounces.
The servings can be adjusted by clicking the number next to Servings.
Do use proper ripen cherries, they will be naturally sweet, so there will be no need to add tons of refined sugar. Plus, they taste better, thus creating a much better, tastier cherry pie with crumb topping.
The almond extract will make the difference between an ok dessert, and a scrumptious dessert. It's strong enough to give a unique flavour that comes through beautifully in every single bite, and pairs nicely with the cherries. So, I highly recommend using it!

Nutrition