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Cherry Crumb Pie

Super easy cherry crumb pie. One dough for both the pie crust and the crumble and some cherries in between. So delicious!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 12 people
Calories: 339 kcal
Course: Cake
Cuisine: German

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare cherries: While the crumb crust is in the oven, pit and halve the cherries. Mix them with sugar and vanilla extract.
  6. 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.
  7. 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.

Notes

  • 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 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.

Nutrition Information

Serving 1slice Calories 339kcal (17%) Carbohydrates 43g (14%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 11g (55%) Polyunsaturated Fat 6g Cholesterol 45mg (15%) Sodium 14mg (1%) Fiber 1g (4%) Sugar 18g (36%)

Nutrition Facts

Serving: 12people

Amount Per Serving

Calories 339

% Daily Value*

Serving 1slice
Calories 339kcal 17%
Carbohydrates 43g 14%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 11g 55%
Polyunsaturated Fat 6g 35%
Cholesterol 45mg 15%
Sodium 14mg 1%
Fiber 1g 4%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.