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Cherry Crisp Pie

Cherry Crisp Pie created by Carolyn H.

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.

Ready In:
1hr
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 375°F.
  • 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.
  • 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.
  • In a small mixing bowl, combine topping ingredients until butter is thoroughly incorporated. With fingers, crumble atop cherry filling.
  • Bake for 45-60 minutes or until topping is crispy and brown, and filling is bubbly.
  • To allow the pie filling to set up well, cool for at least two hours on a wire rack.
  • Cut into eight slices to serve. If desired, garnish each slice with a scoop of vanilla ice cream.
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RECIPE MADE WITH LOVE BY

"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."
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  1. Carolyn H.
    Cherry Crisp Pie Created by Carolyn H.
    Reply
  2. margueritedolan64
    Cherry Crisp Pie Created by margueritedolan64
    Reply
  3. margueritedolan64
    Cherry Crisp Pie Created by margueritedolan64
    Reply
  4. Susie D
    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!
    Reply
  5. Donna M.
    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.
    Reply
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