Total Time
Prep 15 mins
Cook 45 mins

I was in the mood for cherry pie but didn't want to make pie crust, so I improvised and made a cherry crisp in pie form. The recipe calls for fresh cherries, but you could substitute canned pie filling if they happen to be out-of-season. We liked this pie served a la mode and thought the sweetness of the crust and topping was a good balance with the tartness of the cherries.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. In a small mixing bowl, combine crust ingredients with a fork until mixture resembles wet sand. Press into the bottom and up the sides of a standard pie plate, using the back of a spoon or fingers.
  3. Combine filling ingredients in a large mixing bowl; set aside until juice begins to form (Note: If the cherries are especially juicy, add more cornstarch for thickening. Otherwise, the pie filling will not set up well). Pour cherry mixture into crust.
  4. In a small mixing bowl, combine topping ingredients until butter is thoroughly incorporated. With fingers, crumble atop cherry filling.
  5. Bake for 45-60 minutes or until topping is crispy and brown, and filling is bubbly.
  6. To allow the pie filling to set up well, cool for at least two hours on a wire rack.
  7. Cut into eight slices to serve. If desired, garnish each slice with a scoop of vanilla ice cream.
Most Helpful

Easy to throw together from pantry staples & those random tart cherries I don't remember why I bought. Whatever the reason, DH was delighted I used them for this. I did add almond flavoring simply because I like the flavor with cherries. Thank you for sharing the recipe!

Susie D March 08, 2012

This was very good, but I think if I make it again I would add 1/2 teaspoon of almond extract to enhance the flavor, and a few drops of red food coloring to brighten the color of the filling. We usied fresh picked tart cherries. I also had problems with the filling leaking under the crust, so be sure you build the sides up high enough to avoid this problem.

Donna M. July 20, 2010

Divine! We had fresh picked cherries and needed a recipe. Boy, did we pick the right one :) The only mistake we made was not pushing the crust up high enough on the sides, as the filling stuck to the pie pan, but we'll know for next time. My 7yo daughter gave it 2 thumbs up. The 3 adults that were sampling it couldn't wait 2 hours to try it. The pie set up nicely after 60 minutes cooling time. We also ate it for breakfast the next morning. Thanks for posting - this one's a keeper!

knitaholic August 09, 2009