This tasty and really simple cherry pie has a crunchy, streusel-like topping.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 1 (9 inch) unbaked pie crust (see footnote for recipe link)
- ½ cup slivered almonds
- ½ cup light brown sugar
- ⅓ cup rolled oats
- ⅓ cup all-purpose flour
- ¾ teaspoon salt
- 6 tablespoons cold, unsalted butter, cut into pieces
- 2 pounds cherries, pitted
- ½ lemon, juiced
- ⅓ cup white sugar, or more to taste
- ¼ cup cornstarch
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Roll out pie crust and lay into a 9-inch pie pan.
- Combine almonds, brown sugar, oats, flour, and salt in a large bowl. Work butter into the almond mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes.
- Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain, 3 to 4 minutes.
- Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. Place the pan on the prepared baking sheet.
- Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.
- This recipe calls for Chef John’s Easy Homemade Pie Crust.
Nutrition Facts
| Calories | 3565 kcal |
| Carbohydrate | 503 g |
| Cholesterol | 183 mg |
| Dietary Fiber | 39 g |
| Protein | 43 g |
| Saturated Fat | 63 g |
| Sodium | 3214 mg |
| Sugars | 306 g |
| Fat | 167 g |
| Unsaturated Fat | 0 g |
Reviews
I used tart cherries and both my husband and myself thought the topping was too heavy and overpowered the flavor of the cherries. The slivered almonds were too much crunch for us as well.
OMG 8 servings at Per Serving: 3565 calories!!!!!! YIKES, then I’ll pass.
This was a great topping! Family raved about the extra crunch with the almonds and it paired perfectly with the cherry pie. Thanks Chef John!
I have to give this recipe 5 stars! This pie was very good, I only had Cool Whip to go with it, I wish I would have had vanilla bean ice cream because I know it would have been even better. I loved the crunchiness of the topping, a bit different than a regular strudel. I will make this one every year when tart cherries are in season.
The crumble topping was delicious. Much better than crust on the top.
Very Flavorful and so Easy!
Another amazing recipe and instructional video by Chef John! Turned out amazingly, family loved it! I will just say though that I personally felt the topping was too salty and next time I will cut the salt in half. ( I am a salt nut on savory foods trust me, but I personally do not like salty desserts. So if you don’t like salty/sweet desserts, then cut it in half.)
I haven’t made it yet. I have a pie cherry (very tart) tree and am wondering if they’d work in this recipe. Looks like everyone who rated it just used regular cherries.
Made this last night and a quarter of it is missing this morning! Husband really loves this pie. Tart, yet sweet. The almonds in the topping add flavor and crunch. Really tasty. Made exactly as written.
The topping was way too salty. Trying to figure out what I did wrong. The filling was great.
This was my first pie from scratch!! It’s so dang good. I was nervous about making pie crust, but it was straight forward and easy! The topping and cherries together reminds of a fancy breakfast pastry. Will definitely make this again!!! So tasty!!! I used sliced almonds instead of slivered because it’s just why I had. Worked perfectly.
Delicious pie. I used a combination of Oregon dark sweet and red tart canned cherries because I did not have fresh cherries. It is nice because it is not sickeningly sweet like cherry pies made with cherry pie filling.
Was best pie ever!
Loved it. I used mixed berries and added nutmeg and cinnamon
This was one of the best pies I’ve ever made!! Any recipe of Chef John’s that I’ve made, comes out amazing! I always follow it exactly as he says and it always is amazing. The best cherry pie you’ll ever have!!
I used a splash of almond extract in with my cherries. Had a nice flavor that complimented the topping.
I made it with 2 packages of frozen/thawed berry/cherry mix and it was loved. I skimped a bit on the sugar and butter, but it turned out fine.
I embellished mine just a little. I used pecans in my crumble topping mashed it into the bottom & sides, before adding the cherries of pie crust as well as adding to the top. I have made this recipe before using almond which was great, the pecans added a whole new excitement to the taste…
We did you-pick bing cherries. I needed something bigger than a pie plate so I lined a casserole pan with two crusts and put the extra crust over the cherries then layered the crumble over the crust. Absolutely love this recipe!
This is so delicious. My husband loved it. It has such a good blend of texture and acid and sweet. Will definitely make again and again.
Chef John never disappoints. Another amazing recipe. Did it exactly as the recipe lists. I used fresh cherries I had picked that day. The sweetness is perfect. Not too tart. It’s my birthday today so even though it’s for tonights celebration I ruined the presentation and snuck a piece. Totally worth it!