Cherry crumb pie combines juicy, sweet-tart cherries with a buttery, brown sugar and a flaky crust. It is the perfect balance of flavor, texture, and aroma. The mild hint of nutmeg, almond extract and lemon juice adds warmth and depth, making each bite nostalgic and satisfying. To make this pie quick and easy, it includes canned cherry pie filling and a premade Pillsbury crust. This reduces the prep time to a mere 15 minutes. The pie can be stored in the refrigerator for up to 7 days but be sure to wrap it in plastic wrap to ensure freshness.
The secret to the perfect crust for this cherry crumb pie is to bake it on a preheated cookie sheet. Placing a pie on a preheated cookie sheet ensures a crisp bottom crust by delivering an immediate, intense blast of heat to the base, preventing a soggy bottom. Some recipes call for baking the pie at a high temperature then reducing the temperature for the remainder of the time. This method generally doesn’t work for cherry pies. Cherries are full of juice and almost immediately soak into the bottom crust.
Cherry crumb pie made with canned filling and a refrigerated crust is easy to make because the two biggest steps—prepping the fruit and making the dough—are already done for you. The canned cherry filling is thick, glossy, and ready to use, so there’s no pitting cherries, cooking down fruit, or worrying about consistency. You simply open the can, add a few key ingredients, and pour the mixture into the crust. Voila! You have a vibrant, sweet‑tart cherry layer that bakes beautifully. The premade crust adds to the simplicity. The crust unrolls smoothly, fits neatly into the pie dish, and bakes up golden and flaky without any mixing, chilling, or rolling.
The crumb topping is the only part you assemble yourself, and even that is quick—just a simple blend of butter, flour, and brown sugar mixed until it forms soft, sandy clumps. Sprinkled over the cherry filling, it bakes into a crisp, buttery layer that looks rustic and tastes homemade. Because each component is so straightforward, the whole pie comes together in minutes yet still delivers that classic mix of juicy cherries, tender crust, and crunchy topping. It’s the kind of dessert that feels impressive but requires almost no effort, which is exactly why it’s such a go‑to for easy baking.
What You’ll Need To Make This Pie
Utensils & Equipment
- 9-inch deep dish pie plate
- Cookie or baking sheet
- Medium mixing bowl
- Set of measuring spoons
- Spoon for mixing
- Graduated measuring cup
- Wire cooling rack
Key Ingredients
- Canned cherry pie filling
- Lemon juice
- Almond extract
- Nutmeg
- Refrigerated pie crust
- All-purpose flour
- Light brown sugar
- Butter
Quick & Easy Cherry Crumb Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 baking or cookie sheet
- 1 medium bowl
- 1 set of measuring spoons
- 1 spatula or spoon for mixing
- 1 measuring cup
- 1 wire cooling rack
- 1 pastry cutter optional
Ingredients List
Filling
- 2 cans Cherry pie filling 21 ounces each
- 1 Tbsp lemon juice
- 1/2 tsp almond extract
- 1/2 tsp nutmeg
- 1 pie crust I prefer Pillsbury
Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed tightly
- 4 Tbsp butter as cold as possible
Instructions
Preheat Oven
- Preheat oven to 425℉.
- Place cooking or baking sheet on middle rack to preheat.
Prepare The Crust
- Place the crust in the pie plate according to the instructions on the box. The crust should sit at room temperature for 20 minutes before using.
- Crimp the edge of the crust to create a scalloped look.
Prepare The Filling
- In a large mixing bowl add the two cans of cherry filling, lemon juice, almond extract, and nutmeg. Stir with a spoon until well blended.
Prepare The Topping
- In a medium mixing bowl add the flour and sugar. Stir or whisk together until well blended.
- Cut the 4 Tbsp of butter into 4 slice then cut each slice into quarters.
- Add the butter to the topping mixture and blend using a pastry cutter or fork. Topping is ready when it forms crumbles and resembles granola.
Assemble The Pie
- Pour the cherry mixture into the pie plate.
- Sprinkle the topping over the cherries.
Bake
- Bake at 400℉ for 30 – 35 minutes.
- Pie done when crust is golden brown and filling starts to bubble.
Cool Down
- Place on wire cooling rack and allow to cool at room temperature for at least two hours.
