This cherry pie pairs a juicy, lightly tart filling with a buttery, crisp crumb topping instead of a second pastry crust. A little thickener helps the filling set as it cools, so each slice is easier to serve and full of cherry flavor.
Ingredients
- 1 unbaked 9-inch pie crust, homemade or store-bought
- 6 cups (about 2 pounds) pitted sweet or sour cherries, fresh or frozen
- 3/4 cup granulated sugar, adjusted to taste
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon fine salt
- 1/2 teaspoon almond extract or 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cut into small pieces
- 1 cup all-purpose flour, spooned into the measuring cup and leveled
- 1/2 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 teaspoon fine salt, for the topping
- 6 tablespoons cold unsalted butter, cut into small cubes
Instructions
- Heat the oven to 400°F (200°C). Set a rack in the lower third of the oven and place a rimmed baking sheet on it to preheat; this catches drips and helps the bottom crust bake. Fit the pie crust into a 9-inch pie plate, trim and crimp the edge, then keep it refrigerated while you make the filling.
- In a large bowl, whisk together the granulated sugar, cornstarch and 1/4 teaspoon salt. Add the cherries, lemon juice and almond or vanilla extract. Toss until the cherries are evenly coated. If using frozen cherries, use them straight from the freezer rather than thawing and draining them; the filling may need a few extra minutes in the oven.
- Make the crumb topping: stir together the flour, brown sugar, optional cinnamon and 1/4 teaspoon salt. Work in the cold butter with your fingertips or a pastry cutter until the mixture forms a range of crumbs, from small sandy bits to pea-size clumps. Stop before it becomes a smooth dough. Refrigerate the topping if it softens while you prepare the pie.
- Pour the cherry mixture into the chilled crust, scraping in the sugar and starch left in the bowl. Dot the filling with the tablespoon of butter. Scatter the crumb topping evenly over the cherries, covering the filling without pressing it down. Set the pie on the preheated baking sheet.
- Bake for 20 minutes at 400°F. Without opening the oven for long, reduce the temperature to 350°F (175°C) and continue baking for 40 to 55 minutes. The topping should be deeply golden, and the filling should bubble steadily in several places, including near the center. If the crust edge browns too quickly, cover just the edge loosely with foil. If the topping is browning before the filling bubbles, tent the whole pie loosely with foil and keep baking.
- Transfer the pie to a wire rack and let it cool for at least 4 hours before slicing. The filling thickens as it cools; cutting while it is hot can make the slices runny. Serve at room temperature or gently warmed.
Tips
- Choose cherries to suit your taste: Sweet cherries make a mellow pie; sour cherries give a brighter, tangier result. If your fruit is especially sweet, reduce the sugar by 2 to 3 tablespoons. Taste only the unbaked filling and adjust before it goes into the crust.
- Keep the butter cold: Cold butter makes distinct, crisp crumbs. If the topping becomes greasy or soft, chill it for 10 to 15 minutes before scattering it over the pie.
- Look for bubbling, not just browning: A golden crust does not guarantee that the starch has cooked through. Wait for visible bubbles in the center area, and shield the crust or topping with foil if either darkens too soon.
- Use a tray and protect your hands: Cherry filling can bubble over and burn. Keep the pie on a rimmed baking sheet, use dry oven mitts, and take care when moving the hot tray.
Serving Suggestions
Serve slices plain to let the fruit and buttery crumbs shine, or add a scoop of vanilla ice cream, softly whipped cream or a spoonful of crème fraîche. For neater slices, use a sharp knife and wipe it between cuts. The pie is easiest to portion after its full cooling time; individual slices can be warmed briefly before serving.
Variations
For a simple flavor change, replace the almond extract with vanilla, or add 1 teaspoon finely grated lemon zest to the filling. A pinch of ground cardamom can complement the cherries in place of cinnamon. To make the pie with sour cherries, keep the sugar at 3/4 cup to start and add a little more only if the fruit tastes particularly sharp. For a nutty crumb, replace 1/4 cup of the flour with finely chopped almonds or oats; keep the total topping mixture close to the stated amount. Use a gluten-free pie crust and a cup-for-cup gluten-free flour blend in the topping for a gluten-free version, checking that both products are labeled gluten-free.
Storage and Reheating
Once fully cooled, cover the pie and refrigerate it within 2 hours of baking. Keep it refrigerated for up to 4 days. For the best crumb texture, reheat individual slices in a 300°F (150°C) oven for about 10 to 15 minutes, or until warmed through. A microwave works for a quick serving, but softens the topping. You can also freeze the cooled pie, well wrapped, for up to 2 months; thaw it overnight in the refrigerator and warm it in a 300°F oven until heated to your liking. Do not leave the pie at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I use frozen cherries?
Yes. Use them frozen, without thawing or draining, and toss them with the sugar and cornstarch just before filling the crust. Frozen fruit can release extra liquid, so bake until the center bubbles and allow the pie to cool completely before slicing.
Do I need to blind-bake the crust?
No. This recipe bakes the filled pie on a preheated sheet in the lower third of the oven, which helps the bottom crust cook without a separate blind-baking step. Keep the crust chilled until you fill it.
Why is my cherry pie filling runny?
It may have been sliced before cooling, or it may not have baked long enough for the center to bubble. Let the pie cool for at least 4 hours and confirm that the filling bubbles near the center before removing it from the oven. Measuring the cornstarch accurately also matters.
Can I make the pie ahead?
Yes. Bake it a day ahead, cool it completely, then cover and refrigerate it. Bring it toward room temperature or warm slices in a low oven before serving. You can prepare the crumb topping a day ahead and keep it covered in the refrigerator, too.
Can I use canned cherry pie filling?
You can, but this filling recipe is designed for fresh or frozen pitted cherries and includes its own sugar and thickener. For canned filling, omit the fresh-fruit filling ingredients and spoon about 5 to 6 cups of pie filling into the crust; the result will be sweeter and may need less baking time. Bake until the crust and topping are golden and the filling is hot and bubbling.