Cherry Cream Crumble Pie Recipes

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CHERRY CRUMB PIE



Cherry Crumb Pie image

Cherry pie gets a delicious upgrade with a buttery streusel topping. Plus, with only six ingredients in the recipe, including a frozen Pillsbury™ Pie Crust, this Cherry Crumb Pie recipe is simple enough to whip up on a whim and still please a crowd of pie-lovers. While a fresh-out-of-the-oven cherry pie with crumble topping is stunning and perfectly sweet on its own, you can also dish it up with a scoop of vanilla ice cream.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 2h45m

Yield 8

Number Of Ingredients 6

2 cans (21 oz each) cherry pie filling
1 tablespoon cornstarch
1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter

Steps:

  • Heat oven to 425°F; place cookie sheet in oven to preheat.
  • In medium bowl, stir together pie filling and cornstarch. Spoon into frozen crust. In small bowl, mix Streusel ingredients with fork until crumbly; sprinkle over filling.
  • Bake on preheated cookie sheet 30 to 35 minutes or until filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 2 hours before serving.

Nutrition Facts : Calories 360, Carbohydrate 65 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 7 g, TransFat 0 g

CHERRY-CREAM CRUMBLE PIE



Cherry-Cream Crumble Pie image

I created this yummy recipe for a cherry pie contest at the San Diego County Fair when i was first married in 1984. It won the blue ribbon. I love entering contests and am a six-time Pillsbury Bake-Off finalist. -Marian Hollingsworth, La Mesa, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

1/2 cup sugar
3 tablespoons all-purpose flour
2 cans (15 ounces each) pitted tart cherries, drained
1 cup sour cream
1 large egg, lightly beaten
1/4 teaspoon almond extract
1 unbaked pastry shell (9 inches)
TOPPING:
1/2 cup quick-cooking oats
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 cup cold butter
1/2 cup chopped pecans

Steps:

  • In a large bowl, combine the sugar, flour, cherries, sour cream, egg and extract. Spoon into the pastry shell. Bake at 400° for 20 minutes., For topping, combine the oats, flour, brown sugar and cinnamon in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling. Cover edges of crust to prevent overbrowning. , Bake for 25-30 minutes or until topping is lightly browned. Cool on a wire rack for 1 hour. Store in the refrigerator.

Nutrition Facts : Calories 463 calories, Fat 24g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 188mg sodium, Carbohydrate 56g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.

CHERRY CRUMB PIE



Cherry Crumb Pie image

Guests won't believe how quickly you made this sweet-tart pie. It starts with convenient canned pie filling.-Andrea Chapman, Helena, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 10

1 tablespoon cornstarch
1 tablespoon cold water
1 can (21 ounces) cherry pie filling
1 graham cracker crust (9 inches)
TOPPING:
1/3 cup all-purpose flour
1/3 cup quick-cooking oats
2 tablespoons sugar
2 tablespoons brown sugar
3 tablespoons cold butter

Steps:

  • In a small bowl, combine cornstarch and water until smooth. Stir in pie filling. Pour into crust. , For topping, combine flour, oats and sugars in another small bowl; cut in the butter until crumbly. Sprinkle over filling. Bake at 375° for 35-40 minutes or until filling is bubbly and topping is browned. Cool on a wire rack; refrigerate until chilled.

Nutrition Facts : Calories 289 calories, Fat 10g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 180mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.

CHERRY-CREAM CRUMBLE PIE



Cherry-Cream Crumble Pie image

Haven't tried this out yet. It looks so yummy! I may give it a try this weekend when I go over for lunch with friends

Provided by mj Sergent

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup sugar
3 tablespoons all-purpose flour
2 (15 ounce) cans tart cherries, pitted & drained
1 cup sour cream
1 egg, beaten
1/4 teaspoon almond extract
1 (9 inch) unbaked pastry shells
1/2 cup quick-cooking oats
1/3 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 cup butter, cold
1/2 cup pecans, chopped

Steps:

  • In a large bowl, comine the sugar, flour, cherries, sour cream, egg and extract; stir well.
  • Spoon into the pastry shell.
  • Bake at 400 for 20 minutes.
  • For topping, combine the oats, flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs.
  • Stir in pecans.
  • Sprinkle over filling.
  • Cover edges of crust to prevent overbrowning.
  • Bake for 25-30 minutes or until topping is lightly browned.
  • Cool on a wire rack for 1 hour.
  • Store in the refrigerator.

Nutrition Facts : Calories 453, Fat 25.3, SaturatedFat 10, Cholesterol 54.3, Sodium 193.2, Carbohydrate 53, Fiber 3.4, Sugar 30, Protein 6.2

CHERRY CRUMBLE PIE WITH FROZEN CHERRIES



Cherry Crumble Pie with Frozen Cherries image

This delicious cherry pie is so easy to make. It's a giant hit with family and friends alike.

Provided by Chef Jeff

Categories     Cherry Pie

Time 3h45m

Yield 8

Number Of Ingredients 14

½ cup all-purpose flour
⅓ cup brown sugar
3 tablespoons white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon salt
1 pinch ground nutmeg
3 tablespoons unsalted butter, cut into chunks, softened
⅓ cup rolled oats
2 ½ cups frozen pitted cherries
1 (9 inch) deep-dish pie crust
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine flour, brown sugar, sugar, cinnamon, allspice, ginger, cloves, salt, and nutmeg for crumble topping in a food processor; process until thoroughly mixed, about 30 seconds. Add butter through the chute and process, scraping the sides as needed, until thoroughly mixed and mixture looks like wet sand.
  • Transfer to a large bowl and stir in oats until thoroughly combined.
  • Arrange frozen cherries in the pie crust in an even layer. Spread pie filling over top, then sprinkle with crumble topping. Place pie on a sheet pan.
  • Bake in the preheated oven for 1 hour. Remove from the oven and let cool for 2 to 3 hours before serving.

Nutrition Facts : Calories 358.8 calories, Carbohydrate 59.7 g, Cholesterol 11.5 mg, Fat 12.4 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 195.3 mg

SOUR CHERRY CRUMBLE PIE



Sour Cherry Crumble Pie image

This is an amazing sour cherry pie that I bake every summer with fresh sour cherries that we pick up in our garden! I got the original recipe from epicurious. The pie can even be cooked with Bing cherries if you add 1 tablespoon of fresh lemon to the filling.

Provided by Akeleie

Categories     Pie

Time 2h10m

Yield 1 pie, 10-12 serving(s)

Number Of Ingredients 15

1 1/4 cups all-purpose flour
1/4 cup oatmeal
6 tablespoons brown sugar (Movado sugar)
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter
1/4 teaspoon vanilla extract
1 cup sugar
3 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 pinch salt
2 1/2 lbs sour cherries, pitted
1/2 ml almond extract
3 tablespoons minute tapioca (if your cherries are very juicy)

Steps:

  • Roll out a pie crust disk on floured surpace. Transfer to a 12 inch pie dish. Trim overhang to 1 inchl. Fold edges under. Crim, forming high rim. Chill at least 30 minutes and up to a day.
  • For crumble:Mix first 6 ingredients in a bowl. Add butter which should be at room temperature as well as vanilla. Rub with fingers until small clumps form.
  • For filling:Position rack in enter of oven. Preheat to 375°F Place foil-lined baking sheet in bottom of oven to catch spills. Mix sugar, flour, cinnamon and sald in large bowl. Add cherries, toss to coat. Let stand until cherries begin to release juice, stirring occasionally, about 10 minutes. Add almond extract and tapioca before mixing gently and transfering filling to chilled crust, mounding in center. You can decrease amount of tapioca if your cherries are not very juicy. Sprinkle crumble over, covering completely and pressing to adhere.
  • Bake pie 20 minutes. Tent loosely with foil. Bake until filling bubbles thickly and streusel is golden, about 1 hour 15 minutes longer. Cool on a rack.

Nutrition Facts : Calories 355.7, Fat 9.9, SaturatedFat 6, Cholesterol 24.4, Sodium 100.5, Carbohydrate 66.1, Fiber 2.7, Sugar 45.2, Protein 3.5

CRUMB-TOPPED CHERRY PIE



Crumb-Topped Cherry Pie image

"This pie was my dad's favorite and one my mom made frequently for Sunday dinner," recalls Sandy Jenkins from Elkhorn, Wisconsin. "We had a farm, so mom made her own butter and ice cream, and she used our fresh dairy products for this pie's great topping."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 16

1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup canola oil
2 tablespoons 2% milk
FILLING:
1-1/3 cups sugar
1/3 cup all-purpose flour
2 cans (14-1/2 ounces each) pitted tart cherries, drained
1/4 teaspoon almond extract
CRUMB TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter, cubed
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1/8 teaspoon vanilla extract

Steps:

  • In a small bowl, combine flour and salt. Combine oil and milk; stir into flour mixture with a fork just until blended. Pat evenly onto the bottom and up the sides of a 9-in. pie plate; set aside. , In a large bowl, combine filling ingredients; pour into crust. For topping, combine flour and sugar; cut in butter until crumbly. Sprinkle over filling. , Bake at 425° for 35-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. , Just before serving, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve with pie.

Nutrition Facts : Calories 614 calories, Fat 31g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 223mg sodium, Carbohydrate 82g carbohydrate (56g sugars, Fiber 1g fiber), Protein 5g protein.

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