Pioneer Woman Cherry Crumb Pie

Pioneer Woman cherry crumb pie turns tart frozen cherries, balsamic vinegar and a buttery brown sugar topping into a jammy, crisp-topped dessert in 2 hours 40 minutes. It's an easy make-ahead Thanksgiving pie for Christmas, summer cookouts or Fourth of July, and it's built on frozen fruit.

Cook the cherry filling until it turns glossy and thick, then let it cool completely before it goes into the crust. Pour it in warm and the juices run, so the bottom turns soggy and the slices won't hold.

A splash of balsamic vinegar stirred into the bubbling cherries gives the filling a deeper, tangy edge that plain sugar and lemon can't match. The crumb topping gets chilled before it goes on, so the butter stays in pea-size pieces and bakes up crunchy.

Pioneer Woman Cherry Crumb Pie

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

40

minutes

Cooking time

1

hour 

10

minutes

Calories

421

kcal

Tart cherries cook down into a thick, glossy filling under a golden crumb that bakes up crisp and buttery. After a long cool, the slices cut clean and the juices stay put.

Ingredients

• 6 c. frozen tart cherries (about 32 ounces)
  

• 2/3 c. sugar
  

• 1 tbsp. balsamic vinegar
  

• 1/4 c. cornstarch
  

• 1/4 c. fresh lemon juice (from about 2 lemons
  

• 3/4 c. all-purpose flour, plus more for dusting
  

• 1/3 c. packed dark brown sugar
  

• 1/2 tsp. kosher salt
  

• 6 tbsp. cold salted butter, diced
  

• 1 Perfect Pie Crust round, thawed slightly
  

Directions

• Cook the cherries: Combine 6 cups frozen tart cherries and 2/3 cup sugar in a medium saucepan over medium heat. Cook until the juices are hot and bubbling, 5 to 7 minutes, then stir in 1 tablespoon balsamic vinegar and cook for 1 minute.
• Thicken the filling: Stir together 1/4 cup cornstarch and 1/4 cup fresh lemon juice in a small bowl, then add it to the cherry mixture. Cook until glossy and thickened, 3 to 5 minutes.
• Cool the filling: Remove the pan from the heat and let the filling cool completely. Then cover and refrigerate it until you're ready to use it, or up to 1 day.
• Make the crumb topping: Whisk 3/4 cup all-purpose flour, 1/3 cup packed dark brown sugar and 1/2 teaspoon kosher salt in a large bowl. Rub in 6 tablespoons cold diced salted butter with your fingers until it's in pea-size pieces, then refrigerate for at least 15 minutes or up to 1 day.
• Roll out the crust: Preheat the oven to 375°F and line a rimmed baking sheet with foil. Roll the pie crust round on a floured surface into a 12-inch circle, working from the center out. Dust a little flour on top if the dough feels too moist.
• Shape the crust: Carefully transfer the dough to a 9-inch pie pan and press it gently against the sides. Then tuck the overhanging dough underneath itself and crimp the edges with your fingers.
• Fill and bake: Pour the cooled cherry mixture into the crust, sprinkle the crumb topping over it and set the pie on the baking sheet. Bake until the filling is bubbling and the crust is browned, about 50 minutes, and cover the crust with foil if it darkens too fast.
• Cool before slicing: Transfer the pie to a rack and let it cool for at least 2 hours before serving. That wait lets the filling set, so each slice holds its shape.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 9.5-inch glass pie plate, J.K. Adams French rolling pin, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the tart cherries for sweet ones?

You can, but sweet cherries make a much sweeter filling, so I'd cut the sugar back a little and keep the lemon juice. The tart ones give the pie its bright edge against the buttery crumb.

How long does cherry crumb pie keep?

Wrapped loosely in plastic wrap, it keeps in the fridge for a few days. The cooked filling is fine at room temperature for a day or two, but the fridge keeps the crumb topping crisper for longer.

Can I make this pie ahead for Thanksgiving?

Yes, the cooled filling and the crumb topping both keep in the fridge for up to 1 day. Then you only need to roll the crust, fill it and bake on the day.

Can I use a store-bought pie crust?

A thawed refrigerated pie crust round works fine here, so skip the homemade dough if you're short on time. Let it soften slightly first, because cold dough cracks when you roll it.

Why is my cherry pie runny?

Most of the time the filling went in warm or the pie was cut too soon. Cool the cooked cherries completely before filling, and give the baked pie its full 2 hours on a rack so the juices can set.