– Optional: chopped pecans or almonds for the crumble topping, raspberries or blueberries for a mixed berry crumble pie, nutmeg or cloves for fall flavors
Now, let’s get baking!
Preheat your oven to 375°F (190°C).
Place the pie crust in a 9-inch pie dish and crimp the edges.
In a bowl, combine the cherries, sugar, cornstarch, almond extract, and lemon juice. Let it sit for a bit so the cherries release their juices.
Pour the mixture into the pie crust and bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
In another bowl, mix together the flour, brown sugar, and cinnamon. Add the cold, cubed butter and mix until it forms a crumbly mixture.
Sprinkle the crumble topping evenly over the filling.
Bake for another 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool on a wire rack for at least 2 hours before serving.
Enjoy your homemade cherry crumble pie!
