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Cherry Pie with Almond Crumble


Sour cherries are a time-honored choice for pies -- they lend a lovely tartness that their sweet cousins Bing and Rainier cherries just can't offer.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, June 2012


  • 1 cup plus 1 tablespoon all-purpose flour (spooned and leveled), divided, plus more for work surface
  • 3/4 cup granulated sugar
  • 1/2 teaspoon fine salt, divided
  • 6 cups drained jarred sour cherries (from three 24-ounce jars)
  • 1 teaspoon pure vanilla extract
  • 1 Basic Pie Crust or store-bought pie crust in a deep-dish 9-inch plate
  • 1 large egg white, lightly beaten
  • 1/2 cup light-brown sugar
  • 1 stick cold unsalted butter, cut into pieces
  • 1/4 cup almonds


  1. Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, stir together 1 tablespoon flour, granulated sugar, and 1/4 teaspoon salt. Stir in cherries and vanilla. Brush crust with egg white and fill with cherry mixture.

  2. In a food processor, pulse together remaining 1 cup flour and 1/4 teaspoon salt. Add brown sugar, butter, and almonds; pulse until large pieces form. Scatter crumble over cherry filling.

  3. Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until topping and crust are golden, 45 minutes. Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more. Transfer to a rack and let cool. Serve warm or at room temperature. Cover and keep at room temperature, up to 3 days.

Cook's Notes

Go Deep
At the store, look for deep-dish crusts. Roll dough 1/8 inch thick and crimp as desired.

Reviews Add a comment

  • soumyapattz96
    12 JUN, 2013
    I made a pie for the first time..and this turned out great! I used fresh cherries though..that weren't all that sweet.. And the sweet-sour tanginess of the pie is delicious! Great recipe :)