Tart Cherry Crumb Pie

Every Presidents Day, my mom would make a cherry pie. Something about Washington cutting down the cherry tree or something? I will never make it as good as my mom. I know that. Usually, hers had two crusts. But my favorite was when it had a crumb top. Warm it up and top it with a little scoop of ice cream. It might make President’s Day your favorite holiday! …or at least February your favorite month!


  • 3 14-ounce cans pitted tart cherries in water (not pie filling)
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/8 tsp salt
  • 2 TBS butter
  • 1/4 tsp almond extract
  • 1 refrigerated pie crust (or make a crust from scratch)


  • 1 stick butter chilled and cubed
  • ½ cup granulated sugar
  • 1 cup all purpose flour
  • ½ tsp. cornstarch
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • dusting of ground cinnamon


  • Preheat oven to 375
  • Remove pie crust from box and allow to warm slightly on the counter before unrolling.
  • Into a measuring cup, drain liquid from cherries to make 1 cup of liquid.
  • Transfer to a saucepan and add sugar, cornstarch and salt. Whisk well to combine before heating.
  • Bring to a boil, stirring often.
  • Reduce heat to medium and simmer about 3 to 5 minutes until thickened.
  • Turn off heat and add butter, almond extract, and cherries. Set aside.
  • Make crumble topping:
  • Cut a stick of chilled butter into cubes.
  • In a mixing bowl, stir the sugar, flour, cornstarch, baking powder and salt.
  • Fold the butter into the dry ingredients and mix with a mixer or food processor until crumbly. 
  • Using your hands, mix together to form the crumble.
  • Unroll one crust into the bottom of a 9-inch pie plate. Fold or crimp edges of the crust.
  • Add the filling.
  • Sprinkle crumble over the pie filling.
  • Sprinkle the topping with a dusting of cinnamon.
  • Bake 40 to 45 minutes, tenting with foil if the crust begins to get too dark.
  • Cool before serving for at least 3 hours or overnight.

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