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Fresh Cherry Pie with Crumb Topping Recipe

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4.2 from 1 review

Enjoy this Fresh Cherry Pie with a homemade crumb topping that combines the tartness of fresh cherries and grated apple with a buttery, flaky crust. The pie features a partially pre-baked crust filled with a sweet and lightly spiced cherry mixture, topped with a crunchy brown sugar streusel, baked to golden perfection. Perfect for a comforting dessert or a sweet treat for gatherings.

Ingredients

Crust

  • 2 1/2 cups flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 12 tablespoons butter (1 ½ sticks), chilled and cut into 1-inch cubes
  • 1 tablespoon apple cider vinegar
  • ¼ cup ice cold water

Filling

  • 1 small apple, peeled and grated
  • 5 cups cherries, pitted and halved
  • 2 tablespoons lemon juice
  • ¾ cup brown sugar
  • 3 tablespoons potato starch (or cornstarch)
  • ½ teaspoon cinnamon
  • 2 dashes Angostura bitters

Crumb Topping (Streusel)

  • 1 cup flour
  • 3 tablespoons brown sugar
  • 4 teaspoons sugar
  • ¼ teaspoon salt
  • 6 tablespoons butter, cut into 1-inch cubes

Instructions

  1. Prepare the crust: In a food processor, combine 2 1/2 cups flour, 2 teaspoons sugar, and 1 teaspoon salt and pulse to blend. Add 12 tablespoons chilled butter pieces and pulse until the mixture resembles coarse meal with no large chunks. Add apple cider vinegar and very cold water, pulsing until the dough just starts to come together. Turn dough onto a floured surface and form into a ball; it will be rough and not smooth. Divide dough in half and gently pat each half into 1-inch thick disks. Wrap disks in plastic wrap and refrigerate for at least 2 hours to chill.
  2. Partially bake one pie crust: Remove one dough disk from the refrigerator and press it into a pie pan, crimping the edges. Chill in the refrigerator for 30 minutes. After chilling, prick the sides and bottom of the crust with a fork, then freeze for 10 minutes. Line the crust with parchment paper and fill with pie weights or dried beans. Preheat oven to 425ºF and place a baking sheet inside to heat. Bake the crust on the hot sheet for 20 minutes until edges are set but not browned. Remove weights and parchment, then bake an additional 3 minutes. Cool the crust completely and refrigerate until ready to use.
  3. Preheat the oven: Set the oven to 425ºF and place a rimmed baking sheet on the bottom rack to preheat as well.
  4. Make the crumb topping: In a bowl, mix 1 cup flour, 3 tablespoons brown sugar, 4 teaspoons sugar, and ¼ teaspoon salt. Add 6 tablespoons butter cubes and rub into the flour mixture with your fingers until the topping is chunky and evenly combined. Chill until assembly.
  5. Prepare the filling: Grate the peeled apple using the large holes of a box grater. In a large bowl, combine the grated apple with 5 cups pitted, halved cherries, 2 tablespoons lemon juice, ¾ cup brown sugar, 3 tablespoons potato starch, ½ teaspoon cinnamon, and 2 dashes of Angostura bitters. Mix well to evenly distribute all ingredients.
  6. Assemble and bake the pie: Pour the cherry-apple mixture into the pre-baked, cooled pie crust. Evenly sprinkle the chilled streusel topping over the filling. Place the pie on the preheated rimmed baking sheet in the oven. Bake at 425ºF for 20 minutes. Then reduce the oven temperature to 375ºF and continue baking for about 30 more minutes, or until the juices are bubbling and the top and crust are golden brown. If the crust and streusel begin to brown too quickly, tent the pie loosely with aluminum foil for the remainder of baking.

Notes

  • Using pie weights during the partial bake helps prevent the crust from puffing up or shrinking.
  • Chilling the dough and toppings ensures a flakier crust and a crumbly topping texture.
  • If fresh cherries are unavailable, frozen cherries can be substituted but may release more juice; adjust thickener accordingly.
  • Allow the pie to cool before slicing so the filling sets properly.
  • Leftover pie is delicious served with vanilla ice cream or whipped cream.

Find it online: https://simpleplatter.com/fresh-cherry-pie-with-crumb-topping-recipe/