Cherry Pie with Almond Crumble

Prep Time:
15 mins
Total Time:
1 hrs 30 mins

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.


  • 1 cup plus 1 tablespoon all-purpose flour (spooned and leveled), divided, plus more for work surface

  • ¾ cup granulated sugar

  • ½ 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

  • ½ cup light-brown sugar

  • 1 stick cold unsalted butter, cut into pieces

  • ¼ 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.

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