Cherry Crumble Pie

I didn’t really use a specific recipe to make this pie, but I figured I’d share my process of chaos baking a cherry crumble pie.

I had a little less than 2 lbs of cherries I needed to use up, so I pitted them and cut them in half. I highly recommend this cherry pitter, and then pitting the cherries into a large cup to help with splatter, because that juice will stain shit for life.

I tossed the cherries in the zest and juice of one lemon, somewhere between 1/2 C and 3/4 C sugar, 1 TBS of cornstarch, 2 TBS of flour, 1 tsp vanilla extract, a splash of almond extract, and a sprinkle of cinnamon from the heart.

I let the cherries sit for 10-15 minutes until they started to release their juice, that’s what she said. Then I drained the juice into a sauce pan and simmered it until it thickened up into a syrup consistency. I did not take a picture of the simmering, but here is the proof.

I put the cherries into my prepared (store bought) pie crust dusted with a little flour on the bottom, and then poured the cherry syrup on top.

I didn’t have two crusts, so instead of making a top crust, I used the Any Fruit Crisp topping, and made this a crumble top pie.

Popped that bad boy in the oven for like 45 min at 350, until the top was golden brown.

We obviously didn’t wait for the pie to cool before eating it, so it did run a little bit, but it set up really nicely once it cooled.

If I make this again, I’ll probably cook the cherries with the juices to soften them up a little, or maybe cover the top and bake a little longer. I don’t love the texture of cherries and I wish they had been cooked down closer to a preserves texture. Other than that, it was a really good pie.

Do you chaos bake? What are your favorite things to make on the fly? Let us know in the comments.