Classic Cherry Crumble Pie
With a buttery, flaky crust, juicy SGS cherry filling, and a golden oat crumble topping, this pie is the ultimate celebration of sweet, ripe cherries. Serve it warm with a scoop of ice cream for a dessert that’s impossible to resist.
Ingredients:
For the Crust
- 1 ¼ cups all-purpose flour
- 2 tsp granulated sugar
- ¼ tsp salt
- ½ cup cold unsalted butter, cubed
- 4 tbsp ice-cold water
For the Cherry Filling
- 6 cups SGS sweet cherries, pitted and halved
- ⅔ cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- ½ tsp almond extract (or 1 tsp vanilla extract)
- ¼ tsp salt
For the Crumble Topping
- ¾ cup old-fashioned oats
- ¾ cup all-purpose flour
- ¼ cup brown sugar
- ¼ tsp salt
- 6 tbsp unsalted butter, cubed and chilled
Recipe Instructions:
Make the Crust
- In a food processor, pulse together the flour, sugar, and salt for a few seconds. Add the chilled butter and pulse 6-8 times, until the butter pieces are the size of small peas.
- Add 4 tbsp ice-cold water and pulse until the dough just comes together. (Alternatively, use a pastry blender or two forks to cut the butter into the flour by hand.)
- Transfer dough to a lightly floured surface, shape into a round disk, and roll into a 12-inch circle. Carefully transfer to a 9-inch pie dish. Refrigerate while preparing the filling and crumble.
Make the Cherry Filling
- Preheat oven to 400°F.
- In a large bowl, mix the SGS cherries, sugar, cornstarch, lemon juice, almond extract, and salt. Stir gently and let sit while making the crumble.
Make the Crumble Topping
- In a medium bowl, combine the oats, flour, brown sugar, and salt.
- Add the chilled butter and use your fingers to work it into the dry ingredients until crumbly clumps form.
Assemble & Bake the Pie
- Stir the cherry filling once more and pour it, along with all the juices, into the chilled pie crust.
- Evenly sprinkle the crumble topping over the cherries.
- Bake at 400°F for 20 minutes, then reduce heat to 350°F and continue baking for 40-45 minutes, or until the filling is bubbling. If the crust or topping starts to brown too quickly, loosely cover with foil.
- Let the pie cool for at least 3 hours before slicing—this helps the filling set.
Other SGS Fruit Pie Variations
Plum & Almond Crumble Pie – Swap cherries for SGS plums and add ¼ tsp cinnamon to the crumble.
Peach & Cherry Pie – Use half peaches, half cherries for a sweet-tart flavor.
Nectarine & Pecan Crumble Pie – Replace cherries with SGS nectarines and add ½ cup chopped pecans to the topping.
SGS cherries bring bold, natural sweetness to this pie, making it a must-have for any dessert table!
