Baker by Nature

A Baking Blog by Ashley Manila

Sweet Cherry Pie with Ginger Crumble Topping

Bursting with sweet Summer cherries, this homemade fruit pie is a favorite!

Homemade Sweet Cherry Pie topped with buttery crumbs

Hallo, mah people

Today, we get serious about pie. No, wait. Let me start over. Today we’re getting SERIOUS about PIE! Ah, yes. That’s better. Pie needs caps and exclamation points because it’s exciting! And it deserves them because it’s delicious. 

Homemade Sweet Cherry Pie topped with buttery crumbs

So we all know good pie is always an awesome idea (duh), but this sweet cherry pie with ginger crumble topping… mercy me! Is it too much to say it may linger around the top pies in all the land? Cause I don’t want to be caught humblebragging. Or brag bragging. But after eating 3/4 of this not so humble pie myself, I’m unbelievably inclined to sing its praises. I just speak the truth!

Homemade Sweet Cherry Pie topped with buttery crumbs

I mean, sweet cherries?! And spicy, buttery crumble?! Ugh. It hurts so good.

P.S. Make plans to have lovely people close by when you bust this pie out! It’s looks fancy and omg, if you ever want to fit in your jeans again, you’ll want folks near by to help in eating situation.

Plus, pie with friends is almost as sweet as pie with ice cream. If you combine the two… MAGIC!

Homemade Sweet Cherry Pie topped with buttery crumbs!

Sweet Cherry Pie with Ginger Crumble Topping – Baker by Nature

For the crust

Ingredients:

2 1/2 cups all purpose flour

2 tablespoon sugar

1/2 teaspoon salt

1 cup very cold unsalted butter, cut into tiny cubes

1/2 cup ice water (you probably won’t use it all)

Instructions

Mix flour, sugar, and salt in a food processor or blender. Add butter and pulse until a coarse meal forms. Slowly blend in just enough ice water to form moist clumps. Gather the dough into a ball and divide in half (you can use a kitchen scale if you want them to be perfectly even).  Form dough into 2 balls and gently flatten into disks. Wrap each disk in plastic and place in the refrigerator to chill for at least 2 hours.

For the filling

Ingredients:

5 cups sweet cherries, pitted

1/4 cup cornstarch

1/2 cup + 2 tablespoons sugar

1/4 teaspoon salt

1/4 teaspoon almond extract

1 tablespoon fresh lemon juice

Instructions

In a large bowl stir together the cherries, cornstarch, sugar, salt, lemon and almond extract. Let mixture sit while you make your crumble and roll out your crust.

For the crumble

Ingredients:

3/4 cup granulated sugar

1/2 all purpose flour

1/2 cup candied ginger

5 tablespoons butter, melted

Instructions

Mix sugar, flour, and candied ginger together in a medium-sized bowl, then stir in melted butter. Put the topping in the freezer while you mix up the cake. This is important! You want big, frozen chunks of crumble.

For the assembly and baking

Preheat oven to 400 degrees (F).

Roll out half of the chilled dough on a well floured work surface, rolling it to about a 12-inch round. Gently place the dough in 9-inch pie pan and either trim the edges or crimp them decoratively. With a slotted spoon add cherry mixture into pie crust, making sure the majority of its juices remain in the bowl (we don’t want soggy pie!). Add half of the frozen crumble on top of the pie, and then place in the oven – on the middle rack – and bake for 30 minutes. Reduce oven temperature to 375, rotate pie, and add the remaining crumble. Bake for another 25 minutes, or until the crust and crumble are golden. Let pie cool on a rack… or eat it hot at your own risk and delight.

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Comments

  5. Stacy | Wicked Good Kitchen says

    August 22, 2013 at 1:00 pm

    Gorgeous Sweet Cherry Pie, girl! Great minds think alike…I’m working on my post for later today…Tart Cherry Hand Pies. (I cannot help it. I’ve been lured by the Cherry Sirens this summer!) Love that you added candied ginger to your streusel topping for your cherry pie. I love doing that with my Dutch Apple Pie and pumpkin pies, too. Again, just beautiful! Thanks for sharing and I will be pinning during prime time! xo

    Reply

  20. Laura@bakinginpyjamas says

    August 23, 2013 at 9:43 pm

    This pie looks so juicy and irresistible. I came across your blog a while blog but was unable to follow as I couldn’t see where I could sign up. Just popped back and I’m now following you via bloglovin.

    Reply

  27. Sonja Bar-Am says

    June 1, 2014 at 4:16 am

    Question Please Help – are they fresh cherries you use which we get in abundance here in Adelaide South Australia in Summer – or from the can/jar of say morello Cherries?
    Thanks
    Sonja

    Reply

    • bakerbynature says

      June 1, 2014 at 1:33 pm

      Hi Sonja! I have used fresh and frozen cherries for this pie, both with great results. I would stay away from jarred cherries, as I’m not sure what the outcome would be. I hope that helps! xo

      Reply

  29. Caitlin says

    July 13, 2015 at 9:41 pm

    I made this pie for 4th of July and it was AMAZING. cherry pie is my absolute favorite sweet treat and this was so perfect. Great crust recipe btw! Started following you on instagram as well for more great recipes! Thanks. 🙂

    Reply

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