Go Back

Tart Cherry Crumble Pie with Almond Streusel

This delightful tart cherry crumble pie features a buttery crust and a crunchy almond streusel topping, perfect for any dessert lover.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 350 kcal

Ingredients
  

Pie Crust

  • 1 9-inch pie crust (homemade or store-bought)

Cherry Filling

  • 6 cups pitted tart cherries (about 2 1/4 lb / 1 kg), fresh or frozen
  • 3/4 cup granulated sugar (add up to 2 tbsp more if cherries are very tart)
  • 5 tbsp cornstarch (use 6 tbsp if using frozen cherries)
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 tsp kosher salt
  • 1 tbsp unsalted butter, diced

Streusel

  • 1 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 cup packed light brown sugar
  • 2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 8 tbsp (1 stick) unsalted butter, melted
  • 1/3 cup sliced almonds

Instructions
 

  • Roll dough, line pie plate, crimp, and freeze 15 minutes. Preheat oven to 400°F (200°C).
  • Par-bake crust with weights for 15 minutes; remove weights and bake 5 minutes more. Cool.
  • Toss cherries with sugar, cornstarch, lemon juice, vanilla, almond extract, and salt; rest 10 minutes.
  • Mix streusel: combine dry ingredients, drizzle in melted butter, toss to clumps; stir in almonds.
  • Fill crust with cherry mixture, dot with butter, cover with streusel.
  • Bake on preheated sheet pan for 20 minutes at 400°F, then reduce to 350°F (175°C) and bake 30–35 minutes until filling bubbles. Cool 3 hours before slicing.

Notes

Let the pie cool completely for best slicing results.
Keyword cherry