Tart Cherry Crumble Pie
This cherry crumble pie is so good and yummy. We used our pie crust recipe and some delicious tart Michigan cherries we froze to use throughout the year.
This is a perfect dessert to take with you to a party, or make just because you love cherries.
Tart Cherry Pie Tips
- If you are using a store bought pie crust, reduce the amount of cherries by 1 cup
- I prefer using a homemade pie crust in a Pyrex deep dish to hold the pie with less leaking.
- Use a baking sheet under your pie while cooking as it will leak out and cause a mess in your oven if you don’t.
- Use a spatula to separate the pie tin from the baking sheet before it cools.
- You can also use a baking rack instead so it doesn’t have a flat surface to cook on.
- Instead of cutting the butter by hand, use a food processor, it goes quicker.
- You can also use a cheese grater to cut the butter into pieces.
- If you love this, you just might also enjoy cherry cobbler.
How To Make Cherry Crumble Pie
- 1 deep dish pie crust
- 48 ounces frozen cherries, pitted
- 1 1/3 cups sugar
- 1/2 cup corn starch
- 1/3 cup flour
- 1 stick cold salted butter (1/2 cup)
- 1/2 cup sugar
- Preheat the oven to 375F.
- Roll your pie crust out and place into your pie pan. (or just get your store bought crust out of the fridge)
- In a bowl, mix the corn starch and sugar together.
- Add the sugar mix over your cherries and coat well.
- Place the cup of frozen cherries at the bottom of your pan.
Crumble Topping Instructions
- In a food processor (or bowl), mix the flour and sugar together.
- Add the butter and cut the butter in with a pastry blender.
- Give up because it's too hard to incorporate and put it in the food processor or get the hand mixer out.
- Sprinkle topping on top of the cherries until covered.
- Place the pie onto a backing sheet and then place into the oven and bake for 20 minutes.
- When the crumb topping starts to turn brown, turn the oven down to 350.
- Bake for an additional 40-45 minutes or until the pie filling starts to bubble.