Elevate your cherry pie game with a combination of sweet and tart cherries and a splash of pineapple juice. You get a cherry flavor like none other with a golden crumble baked topping for the win.
What Makes the Very Best Fruit Pie?
Varieties, varieties, varieties. Especially for cherry or apple pies. Using 2 or 3 varieties of fruit, your pie will have the best winning taste of the neighborhood. And, thanks to Wyman’s Frozen Cherries, it just became easier to find 2 to 3 varieties of cherries in the freezer section of your local grocer. That said, I even though it’s cherry season, I used frozen cherries. I would like to thank the hands that pitted them for my pie.
I placed my three varieties of cherries in a bowl with the sugar for the pie. The sugar draws out some of the juice as it thaws. You can do this in the fridge overnight or on your counter for a couple of hours the day you are making your pie.
Place the semi-thawed (or fully thawed) cherries, juice and sugar in bowl into a sauce pan. Turn heat to medium to medium high and bring to a slow simmer. Let simmer about 3 to 4 minutes. While simmering, in small bowl mix the cornstarch and pineapple juice together until smooth and no lumps. After the cherries have simmered, use a flat end whisk to gently stir cherries while pouring in cornstarch/pineapple mixture. Stir constantly, gently, until thickened, about 1 to 2 minutes. Remove from heat.
Pour the filling into a prepared unbaked pie shell. Click here for making Grandma’s Pie Crust. Then add the crumble topping and bake in oven for 50 minutes at 350 F. Below is the pre-baked cherry pie with the crumble topping added.
And now the glorious Very Cherry Pie can cool off and get ready for serving!
What I love about this cherry pie is that the filling is set without being too thick. It looks like it wants to run all over your plate, but it does not. Talk about cherry pie perfection. This hits on all notes (no one-note fruit pie here)!
Very Cherry Pie
8
servings1
hour50
minutesElevate your cherry pie game with a combination of sweet and tart cherries and a splash of pineapple juice, and golden crumble baked topping.
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Ingredients
- Cherry Pie Filling
5 cups frozen sweet & tart cherries (2 to 3 varieties is best – Wyman’s)
1 cup pure cane sugar
3 tablespoons pineapple juice
3 tablespoons cornstarch
One unbaked 9-inch pie shell (see link in blog for Grandma’s Pie Crust)
- Crumble Topping
1/2 cup flour
1/2 cup quick oats
1/2 cup brown sugar
1/2 cup butter
Directions
- Place frozen cherries into a medium to large bowl. Toss in the 1 cup sugar to coat, cover with plastic wrap and let sit at room temp for 1 to 2 hours or in fridge overnight. The sugar helps draw out the juice, which you will use (The cherries do not need to be fully thawed to use).
- Place semi-thawed/thawed cherries, juice, and sugar from the bowl into a sauce pan over medium to medium high heat.
- Bring to a simmer and let simmer 3 to 4 minutes. While simmering, in a small separate bowl, stir the pineapple juice and cornstarch together until smooth.
- At the end of simmering, use a flat bottom whisk and gently whisk in pineapple/cornstarch mixture. Simmer an additional 1 to 2 minutes until slightly thickened. Remove from heat. Let cool 5 minutes while preparing the crumble topping.
- For crumble topping, stir the flour, oats, and brown sugar together. Cut in the butter with a fork until mixed well and crumbly.
- Assembly & Baking
- Preheat oven to 350 F.
- Place cooked filling into the unbaked pie shell. Place crumble topping on pie filling by hand.
- Bake 50 minutes at 350 F. Let cool 30 to 40 minutes before serving.
Notes
- If your pie plate seems shallow, or you’re worried the filling may bubble out while baking, place a parchment lined baking sheet on the rack below pie while baking.
- To make gluten free, simply use a gluten free crust and substitute gluten free flour for crumble topping.
