Bursting with sweet Summer cherries, this homemade fruit pie is a favorite!
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.
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!
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!
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.
I love love love cherries. This crumbly pie looks fantastic!
Wow, this looks perfect! You did an incredible job! That crumb topping is calling my name!!
Totally love the idea of that ginger crumb topping – such a good combination with the cherry.
I love putting ginger with fruit. This pie is seriously stunning!!!!
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
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!
That is one serious pie.. LOVE that crumb topping..
Seriously delicious! Love the crumble topping!
This is my kinda pie! Obviously it’s not your first one – very, very nice!!
i need some of this pie! so sweet and tart and gingery. yum! and a cherry pitter. obviously. 🙂
Wowzas, now that looks like a PIE. And definitely like a pie that I want. Crumble topping is my jam!
That pie seriously looks perfect. Beautiful job!
Any pie with a crumb topping will get devoured by me and only me because I do not mess around with pie.
That’s a perfect slice of pie!! Totally my kind of dessert…
I’m in love, really. And ginger crumble topping – oh goodness, mercy me is right!
You had me at ginger crumble – OMG. It looks so amazing! 🙂
I just bought some candied ginger! What an AWESOME idea to use it in the crumble!
i know what i’m making for tea time
Yes to these cherries, allll the time! The topping, oh dear!
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.
What a beautiful looking pie! Loving anything and everything cherry right now!
Such a beautiful pie my friend, delicious job 😀
Cheers
CCU
Cherries and ginger = swoon to the max. And you gotta love that crumble topping! I am all about it all over my pies lately!
YESSSSS just pinned this!! Looks so good!
I love the idea of combining a pie crust and crumb topping! Gosh this looks amazing!
This pie looks gorgeous! I love the idea of ginger in the crumble topping!
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
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
Quick question… Why are there two balls of dough? Thanks!
Hi Erin. This recipe makes two pie crusts. One you use now (for this pie); the other you can freeze and use later.
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. 🙂
Pretty! Assuming it’s 1/2 “cup” of flour in the crumble?