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Perfect Sour Cherry Pie Recipe with Crunchy Almond Streusel Topping Made Easy

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A classic sour cherry pie with a crunchy almond streusel topping that balances tartness and sweetness, perfect for gatherings and easy to make.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour (preferably King Arthur)
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 cup (225g) unsalted butter, cold and cubed
  • 6–8 tbsp ice water
  • 5 cups (about 700g) fresh sour cherries, pitted (or thawed frozen cherries, drained)
  • ¾ cup (150g) granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional)
  • ¾ cup (90g) all-purpose flour
  • ½ cup (100g) light brown sugar, packed
  • ½ cup (60g) sliced almonds, toasted
  • ½ tsp ground cinnamon
  • 6 tbsp (85g) unsalted butter, melted
  • Pinch of salt

Instructions

  1. Make the Pie Crust: In a large bowl, whisk together 2 ½ cups flour, sugar, and salt. Add cold cubed butter. Use a pastry cutter or food processor to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking it to keep the crust flaky. Divide the dough into two disks, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Filling: In a separate bowl, combine pitted sour cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract. Stir gently to coat the cherries evenly. Let it sit while you prepare the topping.
  3. Make the Almond Streusel Topping: Toast sliced almonds in a dry skillet over medium heat until golden and fragrant (about 3-4 minutes). In a bowl, mix flour, brown sugar, cinnamon, toasted almonds, melted butter, and a pinch of salt until crumbly. Set aside.
  4. Roll Out the Dough: On a lightly floured surface, roll out one disk of chilled dough into a 12-inch circle. Transfer it to your pie dish gently, pressing it into the corners. Trim excess dough edges, leaving about 1 inch overhang.
  5. Fill the Pie: Pour the cherry filling into the crust, spreading evenly.
  6. Add the Streusel Topping: Sprinkle the almond streusel evenly over the cherry filling, covering the pie completely.
  7. Roll Out the Top Crust (Optional): Roll out the second dough disk into a 10-inch circle. Cut it into strips or shapes if you want a lattice or decorative top, or simply lay it over the streusel for a double crust. Seal edges by folding the bottom crust edge over the top and crimping with fingers or a fork.
  8. Bake the Pie: Place pie on a baking sheet and bake at 375°F (190°C) for about 50-60 minutes. The crust should be golden brown, and the filling bubbly. If the edges brown too quickly, cover them with foil halfway through baking.
  9. Cool and Serve: Let the pie cool completely on a wire rack for at least 3 hours before slicing to allow the filling to set properly.

Notes

Keep the butter cold when making the crust to avoid toughness. Toast sliced almonds for maximum flavor. Cover pie edges with foil if they brown too quickly. Drain frozen cherries well to prevent soggy crust. Let pie cool completely before slicing to set filling.

Nutrition

Keywords: sour cherry pie, almond streusel, cherry pie recipe, easy pie recipe, summer dessert, homemade pie, crunchy topping

Find it online: https://cheerycrisp.com/perfect-sour-cherry-pie-recipe-with-crunchy-almond-streusel-topping-made-easy/