Can you make this pie with frozen cherries?

Yes, absolutely. Let the cherries thaw completely, and make sure to drain off excess fruit liquid before making the filling.

How to store a cherry pie

This cherry pie is best eaten within 24 to 48 hours after making it. Store it wrapping loosely with plastic at room temperature for up to 8 hours, or refrigerate for up to three days.

Cherry Crumb Pie Recipe

Cherry Crumb Pie

Sliced cherry pie topped with crumb topping on a serving board.

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With a store-bought puff pastry base, juicy cherries, and an almond crumble topping, this French-inspired cherry crumb pie makes the perfect morning or afternoon treat. Serve it up with fresh whipped cream or ice cream.

Author: Irina Totterman
Total Time: 1 hour, 15 minutes
Yield: 8 1x
Category: Pies and Tarts
Method: Baking
Cuisine: American

Ingredients

Scale

For the pie crust:

8.8 oz. (250 g) puff pastry
1/2 cup (50 g) almond flour

For the cherry filling:

1 lb (450 g) cherries, pitted and halved
1/3 cup + 2 tablespoons (100 g) granulated sugar
1 teaspoon fresh orange juice
1 teaspoon orange zest
2 tablespoons (20 g) corn starch

For crumble topping:

2.3 oz. (65 g) unsalted butter, cold
1/3 cup (65 g) golden brown sugar
1/2 cup + 1 teaspoon (65 g) all-purpose flour
2/3 cup (65 g) almond flour

For decoration:

1 tablespoon icing (powdered) sugar

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Instructions

To make the crumble topping, combine cold unsalted butter cut into small cubes, brown sugar, all-purpose, and almond flour in a medium bowl. Mix with a fork or your hands until crumbly. Refrigerate until needed.
To make the cherry filling, in a saucepan, bring the pitted cherries, orange juice, sugar, and orange zest to a boil. Add cornstarch and cook for 1 to 2 minutes over low to medium, constantly stirring. Let cool.
To assemble the pie, preheat the oven to 355 degrees F/180 degrees C. Thaw puff pastry and roll it out between two parchment paper sheets. Line a fluted tart pan with pastry dough, trim edges. Sprinkle with almond flour. Using a slotted spoon, spoon the cherry filling into the pie crust, leaving an extra fruit liquid in the bowl. Sprinkle the crumble topping over cherries. Bake for 45 minutes until golden brown. Let cool completely (for at least 2 hours) and sprinkle with icing (powdered) sugar.

Notes

Make-ahead option: prepare the crumble topping and cherry filling one day in advance. Cover both bowls with plastic film and refrigerate. The next day, assemble the pie and bake.
Check on the pie while baking. To prevent excessive browning, cover it with a piece of aluminum foil.
Place a foil-lined baking sheet on the rack below the pie to catch any butter or fruit spills if it happens.
Let the pie cool down completely before slicing and serving it. It allows the cherry filling to thicken up.
If you are up for a cherry crumble, you are free to make it. Omit the pie crust, pour the cherry filling into a glass pie plate, sprinkle with a crumb topping, and bake until browned on top.

Nutrition

Serving Size: 1 slice
Calories: 458
Sugar: 27.8 g
Sodium: 84 mg
Fat: 25.8 g
Saturated Fat: 7.7 g
Carbohydrates: 54 g
Fiber: 3.1 g
Protein: 7.3 g
Cholesterol: 17 mg

Find it online: https://www.bakinglikeachef.com/cherry-crumb-pie-recipe/