Cherry Crumble Pie
My cherry crumble pie tastes like summer baked up in a pie plate!
Servings: 8
Equipment
- 9 inch pie plate
Ingredients
- 9" frozen pie crust, do not thaw
- 3 cups cherry pie filling, homemade or storebought. Note: depending on your pie dish you may need a little more or less filling, Homemade recipe here.
crumble topping
- 4 Tbsp butter, cut in pieces
- 3/4 cup flour
- 1/3 cup sugar
- 2 Tbsp rolled oats
- 2 Tbsp slivered almonds (sliced is fine)
- 1/4 tsp salt
- 1/4 tsp vanilla or almond extract
Instructions
prebake your crust
- Preheat the oven to 350F. Line the crust with parchment paper and fill with baking beads or dry beans. Bake for 15 minutes. Remove and let cool before filling.
- Fill cooled pie crust with cherry pie filling, I used about 3 cups.
Make the crumble topping
- I like to make the crumble in my food processor~ I just pulse until the mixture resembles a moist crumbly sand. But you can do it by hand as well, just put everything into a bowl and work with your fingertips to rub the butter into the dry ingredients. It will take a few minutes until there are no more lumps of butter or dry flour left. The mixture should be lightly moist and evenly crumbly.
- Sprinkle the topping evenly over the pie.
- Bake the pie for 35-40 minutes till golden and hot throughout. Let cool before slicing.
Notes
For the crumble topping I measured out what I needed (1 1/2 cups) from my stash of make ahead freezer crumble topping.
Nutrition
Calories: 344 kcal · Carbohydrates: 54 g · Protein: 4 g · Fat: 13 g · Saturated Fat: 5 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 0.2 g · Cholesterol: 15 mg · Sodium: 221 mg · Potassium: 152 mg · Fiber: 2 g · Sugar: 8 g · Vitamin A: 357 IU · Vitamin C: 3 mg · Calcium: 25 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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