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August 22, 2013

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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Filed Under: Pie Tagged With: cherries, cherry crumb pie, ginger, sweet cherry pie

Reader Interactions

Comments

  1. Ashley Bee (Quarter Life Crisis Cuisine) says

    August 22, 2013 at 12:26 pm

    I love love love cherries. This crumbly pie looks fantastic!

    Reply
  2. Tieghan says

    August 22, 2013 at 12:34 pm

    Wow, this looks perfect! You did an incredible job! That crumb topping is calling my name!!

    Reply
  3. Kathryn says

    August 22, 2013 at 12:54 pm

    Totally love the idea of that ginger crumb topping – such a good combination with the cherry.

    Reply
  4. Liz @ The Lemon Bowl says

    August 22, 2013 at 12:59 pm

    I love putting ginger with fruit. This pie is seriously stunning!!!!

    Reply
  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
  6. Eva @ Eva Bakes says

    August 22, 2013 at 1:08 pm

    My husband’s favorite pie is cherry. If he was reading over my shoulder right now, I could guarantee that he’d be asking me to make this pronto!

    Reply
  7. Erika says

    August 22, 2013 at 2:04 pm

    That is one serious pie.. LOVE that crumb topping..

    Reply
  8. Anna @ Crunchy Creamy Sweet says

    August 22, 2013 at 2:29 pm

    Seriously delicious! Love the crumble topping!

    Reply
  9. Dan from Platter Talk says

    August 22, 2013 at 2:42 pm

    This is my kinda pie! Obviously it’s not your first one – very, very nice!!

    Reply
  10. Sarah K. @ The Pajama Chef says

    August 22, 2013 at 3:36 pm

    i need some of this pie! so sweet and tart and gingery. yum! and a cherry pitter. obviously. 🙂

    Reply
  11. Amanda @ Once Upon a Recipe says

    August 22, 2013 at 6:11 pm

    Wowzas, now that looks like a PIE. And definitely like a pie that I want. Crumble topping is my jam!

    Reply
  12. Jackie {The Beeroness} says

    August 22, 2013 at 6:42 pm

    That pie seriously looks perfect. Beautiful job!

    Reply
  13. Nicole @ Young, Broke and Hungry says

    August 22, 2013 at 8:41 pm

    Any pie with a crumb topping will get devoured by me and only me because I do not mess around with pie.

    Reply
  14. Gerry @ Foodness Gracious says

    August 22, 2013 at 8:49 pm

    That’s a perfect slice of pie!! Totally my kind of dessert…

    Reply
  15. Pamela @ Brooklyn Farm Girl says

    August 22, 2013 at 10:24 pm

    I’m in love, really. And ginger crumble topping – oh goodness, mercy me is right!

    Reply
  16. Jennifer @ Not Your Momma's Cookie says

    August 22, 2013 at 11:15 pm

    You had me at ginger crumble – OMG. It looks so amazing! 🙂

    Reply
  17. Shashi @ http://runninsrilankan.com says

    August 23, 2013 at 2:53 pm

    I just bought some candied ginger! What an AWESOME idea to use it in the crumble!

    Reply
  18. cquek says

    August 23, 2013 at 4:34 pm

    i know what i’m making for tea time

    Reply
  19. Abby @ The Frosted Vegan says

    August 23, 2013 at 7:00 pm

    Yes to these cherries, allll the time! The topping, oh dear!

    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
  21. Meghan @ Spoonful of Flour says

    August 23, 2013 at 10:14 pm

    What a beautiful looking pie! Loving anything and everything cherry right now!

    Reply
  22. CCU says

    August 24, 2013 at 5:34 am

    Such a beautiful pie my friend, delicious job 😀

    Cheers
    CCU

    Reply
  23. Joanne says

    August 24, 2013 at 9:53 am

    Cherries and ginger = swoon to the max. And you gotta love that crumble topping! I am all about it all over my pies lately!

    Reply
  24. Kristi @ My San Francisco Kitchen says

    August 25, 2013 at 2:57 am

    YESSSSS just pinned this!! Looks so good!

    Reply
  25. Tina @ Tina's Chic Corner says

    August 26, 2013 at 4:10 pm

    I love the idea of combining a pie crust and crumb topping! Gosh this looks amazing!

    Reply
  26. Jenny @ BAKE says

    August 30, 2013 at 12:44 pm

    This pie looks gorgeous! I love the idea of ginger in the crumble topping!

    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
  28. Erin says

    April 27, 2015 at 3:42 am

    Quick question… Why are there two balls of dough? Thanks!

    Reply
    • bakerbynature says

      April 27, 2015 at 3:27 pm

      Hi Erin. This recipe makes two pie crusts. One you use now (for this pie); the other you can freeze and use later.

      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
  30. Laura Bernhagen says

    December 19, 2016 at 6:48 pm

    Pretty! Assuming it’s 1/2 “cup” of flour in the crumble?

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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