Cherry Crumb Pie

Prepare the crust by combining 1 1/4 cups all-purpose flour and 1/2 teaspoon salt in a large mixing bowl, stirring until well combined. Next, use a pastry cutter or fork to cut in 1 stick of diced cold unsalted butter (8 tablespoons).

Once the butter is cut in, the mixture should look like small pebbles. Stir in 1/3 cup of cold water until everything comes together. The dough will look shaggy at first, but gently knead it until it forms a smooth, cohesive ball.

Flatten the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for 30 minutes.

While the crust refrigerates or rests, make the cherry filling. In a large bowl, add 5 cups of pitted cherries, ¾ cup granulated sugar, 1/4 teaspoon of salt, 1 tablespoon lemon juice, ¼ teaspoon almond extract, and 3 tablespoons cornstarch. Stir everything together until all of the cherries are evenly coated. Set aside.

Preheat your oven to 375°F. Place the dough disk on a floured surface and roll it into a circle that is 3-4 inches larger than your pie plate.

Place the rolled dough into the pie plate.

Flute or design the edges as desired.

Make the Crumb Topping. In a medium mixing bowl, combine 1 cup all‑purpose flour, ½ cup light brown sugar, 1/4 teaspoon salt, and ½ cup cold unsalted butter, cut into ¼‑inch cubes. Using a pastry cutter or your fingers, work the mixture until it forms coarse crumbs.

Pour the cherry filling into the unbaked pie shell and spread the cherries evenly.

Sprinkle the crumb topping evenly over the pie, covering the cherries completely. Bake the pie for 55–65 minutes, until the crumb topping is golden and the cherry filling is thick and bubbling through the topping. If the edges of the crust start to darken before the pie is done, cover them with a pie crust protector or 2 inches of foil to prevent over‑browning.

Let the pie cool at least 3 hours so the filling can set before slicing.

Enjoy!

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