Ingredients
Pie Crust
- 1 ¼ cups all-purpose flour
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cut into small cubes
- 4 tablespoons ice-cold water
Cherry Filling
- 6 cups sweet cherries, pitted and halved
- ⅔ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon almond extract (or 1 teaspoon vanilla extract)
- ¼ teaspoon salt
Crumble Topping
- ¾ cup old-fashioned oats
- ¾ cup all-purpose flour
- ¼ cup brown sugar
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, cut into cubes and chilled
Instructions
- Make the Crust: Place flour, sugar, and salt in the bowl of a food processor and pulse briefly to combine. Add the chilled butter and pulse 6-8 times until the largest pieces are pea-sized. Add the ice-cold water and process until the dough just comes together. Alternatively, use a pastry blender or two forks to cut in butter by hand.
- Shape and Chill Dough: Transfer dough to a lightly floured surface and shape into a round disk. Roll out to a 12-inch round. Carefully transfer dough to a pie dish by rolling it partially around a rolling pin, then unrolling over the dish. Refrigerate the crust to chill while preparing the filling and topping.
- Prepare Cherry Filling: In a large bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, almond extract, and salt. Stir gently to mix and set aside.
- Make Crumble Topping: In a medium bowl, stir together oats, flour, brown sugar, and salt. Add the chilled butter cubes and use your fingers to crumble the butter into the mixture until clumps form.
- Assemble Pie: Preheat oven to 400°F (204°C). Stir the cherry filling again to ensure even mixing. Pour the filling and all juices into the chilled pie crust. Evenly sprinkle the crumble topping over the filling.
- Bake Pie: Bake at 400°F for 20 minutes to set the crust and start bubbling the filling. Then reduce heat to 350°F (177°C) and continue baking for 40 to 45 minutes until the filling is very bubbly and topping is golden. Check midway and cover loosely with foil if the crust or topping browns too quickly.
- Cool and Serve: Remove from oven and allow the pie to cool for at least 3 hours to set the filling properly. Slice and serve at room temperature or slightly chilled.
Notes
- Chilling the pie crust before baking helps prevent shrinking and keeps the crust flaky.
- Use fresh, ripe sweet cherries for the best flavor; frozen can be used but may require extra thickener.
- Cover the pie with foil midway during baking if the topping browns too fast to prevent burning.
- Allowing the pie to cool fully before slicing ensures the filling sets properly and doesn't run.
- Substitute almond extract with vanilla extract if preferred for a milder flavor.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
