Super easy cherry crumb pie. One dough for both the pie crust and the crumble and cherries in between. So delicious!
Making pie is easy! And this cherry crumb pie is easier to make than any other pie I know. Just one dough, divided for both the crust and the crumble topping. And a simple layer of cherries in between. And if you like it, you will also like the Rhubarb Blueberry Pie or the Swiss Sweet Cherry Pie.
What do you need?
- Pastry: flour, butter, sugar, vanilla extract, and a pinch of salt.
- Filling: sweet cherries, a little sugar, and vanilla extract. Alternatively, sour cherries for a tarter pie. There is not much need to weigh the cherries; use as many as needed to fill the tart case.
- Pie dish: about 23 cm/ 9 inches in diameter. I almost always use one with a removable bottom; they are great! (Amazon affiliate link). A regular one is fine as well; you can cut the pie in there and serve it from the dish.
- Alternative fruit or berries: try this blackberry pie! Or use raspberries, red currants mixed with a little more sugar (they are really tart), gooseberries, blueberries, and so on. Nectarines or peaches are also great.
Why is this pie pastry so great?
- Unlike regular dough, you will not need chilled butter for this recipe.
- That also means that the pastry doesn't need time to chill in the fridge, and that makes this recipe faster than a similar recipe.
- You will only make one portion of pastry for both the case and the crumbles.
- There is no need to roll the pastry that comes in the baking dish; just press it with your fingers into the dish.
- The case doesn't need to be blind-baked. Should it puff up slightly during the baking time, press it down gently with the back of a spoon. It did puff up once or twice for me, but most of the time, it just stays put and looks perfect.
How to make the pastry?
- Make sure you remove the butter from the refrigerator in time so that it has time to get soft.
- Mix butter, sugar, and vanilla extract with a handheld mixer until light and fluffy.
- In another bowl, mix together flour and salt, add them to the butter mixture, and mix with a spoon first and then with your hands to form the crumbs.
- Or make the pastry in the food processor: mix the butter, sugar, and vanilla until light and fluffy, add the dry ingredients and pulse until the mixture turns to crumbs.
- Press ¾ of the crumb dough in the dish (the bottom of my dish has a diameter of 23 cm/ 9 inches), pressing the dough up the walls of the dish as well.
- Bake the crust for 20-25 minutes until golden.
- In the meantime, pit and halve the cherries. Mix them with 2 tablespoons of sugar and some vanilla extract.
- Place them into the baking dish.
- Crumble the remaining pastry on top.
- Bake for another 20-25 minutes until the crumble topping is nicely browned.
- Let cool in the dish for about 20 minutes before transferring it to a serving platter. Or serve directly from the baking dish.
How to serve?
- Serve the cherry crumb pie lukewarm or at room temperature.
- If serving lukewarm, top it with a scoop of vanilla ice cream.
- If serving at room temperature, top it with whipped cream, strained yogurt, or some crème fraiche mixed with brown sugar.
- The tart tastes best on the day you baked it, but leftovers keep well for 2-3 days in the refrigerator.
Cherry Crumb Pie
- 250 g soft unsalted butter 9 oz/ 1 cup
- 150 g granulated sugar 5.5 oz/ ¾ cup
- ½ teaspoon pure vanilla extract
- 375 g all-purpose flour 13 oz/ 3 cups + 2 tablespoons
- 1 pinch of salt
- 350 g sweet cherries 12.5 oz, Note 2
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- whipped cream strained yogurt or crème fraiche to serve, optional
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Dough: Mix the butter, sugar, and vanilla extract until light and fluffy. Mix the flour and the salt, add them to the butter mixture, and mix with a spoon first and then with your hands to form the crumbs.
- You can use a food processor: mix the butter, sugar, and vanilla until light and fluffy, add the dry ingredients and pulse a few times until the dough turns into crumbs.
- Bake pastry: Press ¾ of the crumb dough into the pie dish (of about 23 cm/ 9 inches diameter), pressing up the sides of the dish as well. Bake for 20-25 minutes until lightly golden.
- Prepare cherries: While the crumb crust is in the oven, pit and halve the cherries. Mix them with sugar and vanilla extract.
- Bake the cherry pie: Remove the crust from the oven. Add the cherries on top in an even layer. Sprinkle the remaining dough on top to form a crumble topping. Bake for further 20-25 minutes until the crumble topping is nicely browned.
- Let cool in the form for about 20 minutes before transferring it to a platter. Or serve directly from the baking dish as suggested above.
- Use a digital kitchen scale to measure the ingredients when baking; it guarantees for best results. My recipes are developed using metric measurements. The US conversions in the recipe card are based on generally accepted conversions. Cups are equal to 240 ml/ 8 fluid ounces. Tablespoon and teaspoon measurements are the same for both metric and US measurements.
- Use as many cherries as needed to have a rather thick layer in the pie form; it is OK if you have a bit more or less than the required quantity.