For those who enjoy apricots and cake, apricot jam is a crucial component of this recipe.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 1 9-inch deep dish pie |
Ingredients
- ¾ cup all-purpose flour
- ¼ cup white sugar
- 1 teaspoon packed brown sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 6 tablespoons butter, softened
- 1 (9 inch) unbaked deep dish pie crust
- 1 (21 ounce) can cherry pie filling
- ¼ teaspoon ground cinnamon
- ⅓ cup sliced almonds
Instructions
- Preheat an oven to 425 degrees F (220 degrees C).
- Whisk together the flour, white sugar, brown sugar, nutmeg, and salt in a bowl. Cut the softened butter into the flour mixture using a pastry blender until crumbly; set aside.
- Bake the pie crust in the preheated oven for 10 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C).
- Stir together the cherry pie filling and cinnamon. Pour into the prepared pie crust. Sprinkle crumb topping over the pie, then sprinkle with the sliced almonds.
- Bake in the preheated oven until crumb topping is lightly browned, about 45 minutes. Allow to cool about 30 minutes before slicing. Serve warm.
Nutrition Facts
| Calories | 496 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 11 g |
| Sodium | 393 mg |
| Sugars | 11 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I made this as written. Way to much flour and topping altogether. Not enough cherry filling. Use 2 cans of filling for a deep dish pie. Won’t make this again. I can tinker and make my own crumb topping, like for a dutch apple pie, without following this recipe. For anyone following an actual recipe and wanting it to turn out, look elsewhere.
I made it, but overcooked a bit, should have taken it out at 35 minutes. Now with that being said, I loved the crumble being crunchy. Was very good. I will make again! Laura A.
I love this. I usually say follow the recipe exactly or don’t rate it. This is one I have changed- I DOUBLE THE FILLING. This is a great pie.
Pretty good and easy.
made as 18 tarts. wonderful!
No changes were made with this recipe and we loved it. Easy recipe to make with good results. Made twice now and liked it better when baked a little longer.
Really easy and everyone loved it! I did double the brown sugar but all else was the same. Yummy!!
This is being added to my Holiday dessert list for sure!
It was fabulous will continue to use, thanks
AMAZING!! I used Pumpkin Pie Spice because I was out of nutmeg. Everyone loved it!! SO EASY!!
It was delish! Because I couldn’t find my pie pan (we just moved) but I could find my mini-pans – I made six individual sized pies. Obviously that required cutting down the cook time but otherwise, it worked great.
still delicious!!
Not bad, but I wasn’t crazy about the cinnamon part, next time I will make it with out cinnamon. My shell was a little deep so I could have used a little more filling. That was on me not the recipe. otherwise it wasn’t too bad. It was slightly tart which what I expected.
This pie is now my son’s favorite pie for me to make him every Thanksgiving. And, the best part – I absolutely loved it too. Easy to make, but tastes like it took hours to make.
This is a really good cherry pie! I didn’t have sliced almonds handy, so I substitute slivered ones and we all loved it. It made the topping nice and crunchy. I never made a cherry pie with cinnamon mixed in with the filling, and I would do that again in a heartbeat. It cut the sweetness down a little and gave it an earthy sort of taste.
My family loved this pie!
Doubled the brown sugar. Added 1/2 Tbs Almond Extract to Crust. Don’t have to pre-bake crust. Added a can of Crushed Pineapple to filling.
We love this. I use “best ever crust ever” from this site (with half butter/half shortening). For the filling… I use 2 cans of cherry pie filling – my pie pan is 9.5′ pyrex (I don’t think its deep dish?). I double the cinnamon and add 1/2 t almond extract. For the topping… I double the brown sugar and add 1/4 t cinnamon, too. Great pie!
Yummy pie! I added some vanilla and a little almond extract with the cinnamon to the cherry pie filling. My family loved it and I’m taking a second pie to a potluck, it’s sure to be a hit!
my husband thought this was the best cherry pie ever. I am not a big cherry pie fan and took a sliver and went back for the rest…,its that good. I followed the other comments and went with more brown sugar. I also used chopped pecans for the almonds (I am a pecan fan). I also used pie filling with the most cherries in it, not a time to by the cheep stuff. I will no longer make my own filling again. thank you for this recipe.
This is the best cherry pie I’ve tasted. The only problem I had with the recipe is that when I baked the empty pie shell for 10 minutes, it came out shriveled and burned. Thank goodness they came two to a pack, and the pie baked up well without pre-baking the shell.