This crumble-topped pie stars the flavors of an Old Fashioned cocktail. Our secret weapon: jarred sour cherries (just think of all those cherries you won't have to pit!). We like Trader Joe's Dark Morello Cherries, but other brands work well, too.
Ingredients
Makes 8 servings
Crumble:
Pie:
Special Equipment
Preparation
For crumble:
Step 1
Whisk all ingredients except butter in a medium bowl until no lumps of sugar remain. Rub butter into oat mixture with your fingertips until it's completely incorporated. If butter begins to soften while mixing, chill mixture to firm it up, about 15 minutes (cold butter ensures a flaky, tender crumble). Cover and chill crumble up to 5 days ahead.
For pie:
Step 2
Preheat oven to 350°F. Line a rimmed baking sheet with foil; lightly coat with nonstick spray (for easy cleanup in case the pie bubbles over) and set aside. Line pie dish with crust and crimp edges decoratively. Place pie dish on prepared baking sheet.
Step 3
Combine cherries and remaining 5 ingredients in a large bowl. Using a rubber spatula, gently mix until cherries are coated and mixture is evenly distributed.
Step 4
Pour cherries into pie crust and top evenly with crumble. Bake until pie crust and center of crumble are deep golden brown and juices from cherries are bubbling and look thickened, 1 1/4-1 1/2 hours. (The juices will begin to ooze out of crust and onto foillined sheet.) Let pie cool for at least 2 hours at room temperature to allow filling to set properly. (Cutting into the pie before it's set will result in a runny filling.) Cover and let stand up to 1 day at room temperature.
Leave a Review
Reviews (25)
Back to TopI left out the orange juice and sugar (my cherries were sweetened in the jar) and doubled up on the zest. Also reduced the corn starch to 1 tablespoon. It was a huge hit and super fast to make (store bought crust).
nurse snarky
11/28/2020
Used 3 10-ounce cans of sour cherries in water. Used maybe 1/2 cup sugar with cherries, skipped the orange juice and used Grand Marnier for the bourbon. For topping, pulsed dry ingredients in food processor then pulsed in butter. Baked at 375 in a 10-inch glass pie dish, probably for 1 hr. 40 min. Cooled for two hours. Delicious!!! And pie set up just fine.
Anonymous
Santa Fe
2/22/2020
This pie was very simple to make. I followed the recipe exactly, but I made my own pie crust which was the most time consuming part. I felt that the orange completely overwhelmed the flavor of the cherries. It's all I could taste. I will either cut back on the orange or omit it all together next time. I would call this pie, 'Orange- cherry pie.' Overall a good pie, but I think it could be better.
Anonymous
San Mateo
11/25/2016
Whoops ... forgot to add four forks!
heidisob
Toronto, ON
1/4/2016
Made this for several seasonal occasions - you can always find jarred or frozen cherries! Blend different types for a more diverse flavour. Always a crowd favourite.
heidisob
Toronto, ON
1/4/2016
Made this for my husband's birthday a and it was simple to make but the bourbon completely overwhelmed the pie. Neither of us enjoyed it. Would not make this again.
Anonymous
NYC
12/6/2015
Simple to make but absolutely delicious. I made to take to a party and I DON"T even like cherry pie. The orange zest is essential. I didn't have bourbon so made it with brandy. Store-brought pie crust. Would recommend doubling crumble volume and adding a bit of cinnamin.
Anonymous
Long Beach, CA
1/11/2015
Consider cutting back on the "3 jars" of cherries -- it was a bit too much (although the Trader Joe's cherries were great). Otherwise, a stellar recipe - Winter Cherry Pie, with all the right ingredients.
geoff246
1/6/2015
We used the suggested Trader Joe's Dark Morello Cherries and really liked the resulting filling (and 3 jars make a REALLY full pie!) In the future we will probably use a regular pie crust lattice top instead of the crumble top given in the recipe, tho.
mikecz
Spokane, WA
9/27/2014
I used fresh Bing and Ranier cherries for a dramatic colour in the pie. Sugar was to taste, about half of the recipe, to account for using sweet fruit. I was out of oranges, so used orange liquor instead. Turned out fantastic -- my wife says it's the best cherry pie I've made.
battmeals
Grand Island, NY
6/8/2014
It is cherry season. I made it exactly, except I used fresh cherries. I found it far too sweet, but will make it again, using far less sugar in the pie. I used a 9" pie dish but there was not enough crumble to spread over. Double it next time, taking care over the sugar. For the pie, it would have been far easier to mix the 5 ingredients and then combine with cherries. On the whole I was rather disappointed, but as I just love cherries, I will try again. NEXT year.
gillyflower
France
6/7/2014
Made this last weekend and it is wonderful. I don't ever have bourbon in the house as we don't drink it. I used Grand Marnier and cut back on the sugar by half. I used slivered almonds rather than sliced because that's what I keep in my freezer. Other than that, made as directed in a deep dish pie pan and no bubble over at all! I will definitely make this again.
JSAdams
Dallas, TX
6/4/2014
I used frozen dark sweet cherries and used Licor 43 instead of the bourbon. (I also cut the sugar in the pie to 1/4 cup.) Best pie ever and I will just keep mum on the calories.
Eliotseats
Oklahoma
5/30/2014
Can't believe that Momcatusa is the first one to question the calories. That was my first thought also. Would love to make but that seems a bit excessive and my guests may not be happy.
magmay
burlington, vtr
5/28/2014
Is it really possible that there are 1,063 calories per slice? I want to make this pie in the worst way, and glancing through the ingredients, it hardly seems possible that there could be that many calories - BUT! Can anyone check this and advise me?
Momcatusa
Richmond, VA
5/28/2014
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