November 13, 2020
The Best Tart Cherry Pie You’ll Ever Eat
Gorgeous dutch tart cherry pie with a wonderful, golden crumb topping. This homemade tart cherry pie recipe has a perfectly sweet filling with hints of amaretto and is absolutely delicious served with a scoop of vanilla ice cream. This will be the best tart cherry pie you’ll ever eat!
Prep Time
1 hour 30 mins
Cook Time
1 hour 15 mins
Total Time
2 hours 45 mins
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My mom absolutely LOVES cherry pie, as does Tony’s family, so 2-3 years ago I decided to make a tart cherry pie with a dutch topping crumble. Since then, I’ve spent the past few years tweaking the cherry pie recipe until I found that it was absolutely perfect.
So here it is in all its glory: from the butter pie crust, to the perfect cherry pie filling and dutch topping, this truly is the BEST cherry pie you’ll ever eat! PROMISE.
I hope you’ll give it a try and let me know how you like it. It’s well worth the effort.
What’s the difference between regular tart cherry pie and dutch tart cherry pie?
Regular tart cherry pies are made with a lattice or regular crust on top, while dutch tart cherry pie is traditionally made with a streusel topping made up of butter, flour, brown sugar and sometimes, nuts or oats. The dutch crumb topping bakes up golden brown and is slightly sweeter than a regular crust top. Both are delicious but I love the way the dutch topping is almost like a tart cherry crumble!
What kind of cherries are good for pies?
Cherries come in two broad categories: sweet cherries and “sour” or tart cherries.
Sweet cherries are the ones you’ll find fresh in the produce section of the grocery store, whereas tart cherries are more likely found canned or frozen.
In this cherry pie recipe, we’re using frozen tart cherries to give the pie a wonderful flavor that balances with the sweet crumb topping. Tart cherries are packed with antioxidants and also brighter in color, giving this tart cherry pie a gorgeous, bright red look.
Ingredients in tart cherry pie
This wonderful tart cherry pie recipe is made with frozen tart cherries and delicious flavors from almond extract, amaretto and some good old sugar & butter. Here’s what you’ll need to make it:
- Homemade pie crust: we’re using my homemade butter pie crust in this recipe to make it extra special. You can also use store bought crust or your favorite pie crust!
- Frozen tart cherries: our filling is made of lots of gorgeous tart cherries. No need to thaw them before using, as you’ll cook them on the stovetop with the other ingredients.
- Organic cane sugar: give the filling the perfect amount of sweetness with some organic cane sugar. You can also use regular, granulated sugar.
- Cornstarch & flour: to thicken the tart cherry pie filling you’ll need to add a bit of cornstarch and regular flour.
- Almond extract & amaretto: I love adding both almond extract and a bit of amaretto to give the filling and amazing, cozy flavor.
- Butter: you’ll also need a bit of butter in the filling to deepen the flavors.
- For the crumb topping: you’ll need all-purpose flour, brown sugar, rolled oats and butter to make that delicious dutch crumb topping.
How to make homemade tart cherry pie from scratch
- Make your crust. Roll out your dough, place in the pie pan, shape your crust as desired and then cover with plastic wrap and place in the fridge until you are ready to add your tart cherry pie filling.
- Make your tart cherry pie filling. Add frozen tart cherries, sugar, cornstarch, flour and almond extract to a large pot and place over medium heat. After 5 minutes or so, the cherries will thaw, begin to break down and the sugar will melt. Stir frequently during this time. Add in butter and amaretto and continue to stir. After another 5-10 or so minutes, the mixture will begin to thicken and start to bubble along the edges. Once the filling begins to stick slightly to the back of your spoon, remove it from the heat and set aside to cool off.
- Make the dutch crumble topping: in a medium bowl, mix together the flour, brown sugar and oats. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles clumpy wet sand. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge for 5 minutes or until ready to use.
- Add pie filling to pie crust, top with dutch topping and bake! I recommend baking your tart cherry pie on a baking sheet just in case the filling bubbles over. The pie is done when the filling is bubbly and the topping is slightly golden brown.
- Allow tart cherry pie to cool for at least 4-6 hours, but preferably overnight. This is necessary to help the filling set. If you cut into it earlier, it’s likely to not be ready and the filling may not hold up as well. The longer the pie rests, the easier it is to serve! See below for making it ahead of time.
Make this tart cherry pie ahead of time
If you’re prepping this for the holidays or a special occasion, feel free to bake this pie 2-3 days ahead of time. It will hold up well at room temperature, then after a few days should be transferred to the fridge for optimal freshness.
Can you make tart cherry pie filling ahead of time?
Yes! Simply cook your tart cherry pie filling on the stovetop, cool it to room temperature and then place it in an airtight container in the refrigerator for up to 4-5 days.
How do you store tart cherry pie?
After baking and cooling completely, you can keep the tart cherry pie covered at room temperature for up to 2 days, then it’s best to transfer to the fridge and store for up to 3 extra days.
How to freeze cherry pie
You can freeze tart cherry pie after baking by wrapping the pie tightly with aluminum foil and placing it in a heavy freezer bag. Pie can be frozen for up to 3 months. Once ready to eat, defrost the pie in the fridge and then reheat at 350 degrees F for 20-30 minutes or until warm.
More Thanksgiving desserts you’ll love
Check out all of my Thanksgiving recipes here, plus more amazing desserts:
Tony’s Very Favorite Dutch Apple Pie
Brown Butter Pumpkin Snickerdoodles
Mini Paleo Pumpkin Pies with Gingerbread Cookie Crust
Healthy Soft Pumpkin Cookies with Salted Maple Frosting
And remember, get all of my tips for hosting Thanksgiving here!
I hope you love this homemade tart cherry pie! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
The Best Tart Cherry Pie You'll Ever Eat
Prep Time 1 hour 30 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 45 minutes
Serves 9
Gorgeous tart cherry pie with a wonderful, golden crumb topping. This homemade dutch tart cherry pie has a perfectly sweet filling with hints of amaretto and is absolutely delicious served with a scoop of ice cream. This will be your new favorite cherry pie recipe!
Ingredients
- For the crust:
- 1 recipe for butter pie crust (or use store bought crust or your favorite pie crust)
- For the filling:
- 6 cups frozen tart cherries (about 24 oz tart cherries)
- 1 cup organic cane sugar (or granulated sugar)
- 2 tablespoons cornstarch
- 2 tablespoons flour
- 1/2 teaspoon almond extract
- 1 tablespoon butter
- 1 tablespoon amaretto
- For the topping:
- 1 cup all-purpose flour
- ½ cup packed brown sugar
- ¼ cup rolled oats
- 6 tablespoons butter, melted
Instructions
-
Make the pie dough and shape the crust in a pie pan ahead of time, then store covered in the fridge. You can follow my recipe for an all butter flaky pie crust, use your favorite recipe, or a store-bought crust.
-
To make the tart cherry pie filling: add frozen tart cherries, sugar, cornstarch, flour and almond extract to a large pot and place over medium heat. After 5 minutes or so, the cherries will thaw, begin to break down and the sugar will melt. Stir frequently during this time. Add in butter and amaretto and continue to stir. After another 5-10 or so minutes, the mixture will begin to thicken and start to bubble along the edges. Once the filling begins to stick slightly to the back of your spoon, remove it from the heat and set aside to cool off.
-
Preheat your oven to 350 degrees F.
-
While your oven preheats, make the dutch crumble topping: in a medium bowl, mix together the flour, brown sugar and oats. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles clumpy wet sand. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge for 5 minutes or until ready to use.
-
Remove pie pan with pie crust from the refrigerator and place pie pan onto a large baking sheet. I do this to avoid any spillage that may happen as the pie filling bubbles and bakes. Pour cooled tart cherry pie filling into the crust, then top filling with the dutch crumble topping.
-
Bake for 1 hour-1 hour 15 minutes or until the filling is very bubbly and the crumble is slightly golden brown. Check pie after 30 minutes to make sure the crust isn’t burning. If it is getting too golden brown, simply cover pie edges with foil or pie shield.
-
Allow pie to cool on a wire rack until completely cooled before cutting into it (this is annoying, but if you cut into it before then the pie filling won't be set). The longer the pie rests, the easier it is to serve! Can be made a few days ahead of time. Pie is best served at room temp or just slightly warm. Serves 9. Great with vanilla bean ice cream. Enjoy!
Recipe Notes
Feel free to make this pie with a store-bought crust instead of homemade. It will still be delicious.
Check out the full post for instructions on making the filling and/or the whole pie ahead of time.
To store: after baking, you can keep the tart cherry pie covered at room temperature for up to 2 days, then it’s best to transfer to the fridge and store for up to 3 extra days.
To freeze: you can freeze tart cherry pie after baking by wrapping the pie tightly with aluminum foil and placing it in a heavy freezer bag. Pie can be frozen for up to 3 months. Once ready to eat, defrost the pie in the fridge and then reheat at 350 degrees F for 20-30 minutes or until warm.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
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107 comments
Yay! I had a recipe years ago for a cherry crumble pie that used tart cherries, but after searching for it this summer, I proclaimed it as lost. I’m so glad to have found this one!
So happy you found this one, too! Enjoy 🙂
Would this work as a tart cherry crisp? No bottom crust?
yes, absolutely!
Can I use canned tart cherries instead of frozen? SO excited to try this recipe!
Thank you 😊
I wouldn’t recommend, unless you drain them and then freeze them!
I am unable to find tart cherries in my area in the freezer section….I notice you suggest not using canned tart cherries unless you freeze them first. May i ask why they need to be frozen before using? Thank you in advance.
The recipe uses frozen and the ratios for the thickeners in the recipe factor that in. That’s why I do not recommend canned cherries. Of course, you could drain them and freeze and then use in the recipe if you’d like.
I’ve been dying to try your other tart cherry pie bars and now this but I haven’t been able to find frozen tart cherries anywhere. I’ve been looking in the fall months and in the Chicago area. I’ll start to check the canned section but does anybody have any tips on the best place to find them?
Can’t wait! Thanks!
I’ve heard that they’re a bit tricky to find! I usually get them in the frozen section at Whole Foods.
Finding the tart frozen cherries has been a challenge. Bought a 2 lb bag of frozen sweet-tart Cherry mix and picked out all sweet, to maximize the tart ratio for the 6 cups needed. But next time I will buy two bags and pick out all tart for the 6 cups needed!
My daughter Cheryl Made this for Thanksgiving, and now it is my new favorite pie recipe!
This pie came out PERFECTLY! I made it for Thanksgiving and was bummed about another dessert overcooking but this pie certainly made up for it. I made AK’s homemade crust too. It sat at room temp for about 24 hours, and while it was hard to resist, it cut perfectly. Tasted delish with vanilla ice cream. I used half granulated sugar and half erythritol. I will definitely be making this again!
This cherry pie looks very good. I will definitely do it. Thanks for sharing!
Hope you love it! 🙂
Hi,
Can you leave the Ameretto out?
Thank you ☺️
definitely!
This looks awesome– could you sub coconut oil or vegan butter to make it dairy free?
Vegan butter should work well!
Delicious! I can’t find tart cherries where I live, so I used dark sweet cherries, reduced the sugar to 3/4 cup, and added 2 tablespoons of freshly squeezed lemon juice which worked beautifully! A keeper for sure.
Perfect! So glad you enjoyed!
I made this pie for Thanksgiving tonight and it was an absolute hit!! Everyone agreed that it was in fact the best cherry pie they ever had! Thank you for another easy and delicious recipe!
Amazing! So happy to hear that!
I was craving a cherry pie and this was so perfect! Worth hunting in Whole Foods to find the frozen tart cherries – brought it to Thanksgiving and everyone loved it!
Amazing! Glad it was a hit 🙂
Best cherry pie I’ve ever had. Made it for my family’s Thanksgiving and it was a huge hit
I’m so glad!
This is, hands down, the best cherry pie I have ever made or tasted, It was really easy to make and will be on regular rotation in my house. I found the frozen tart cherries at Whole Foods. You need two bags. Thank you so much for this delicious recipe, Monique!
So glad you were able to find the cherries! Happy it was a hit 🙂
Amazing! I used sweet cherries as that was all I could find and reduced the sugar to 2/3 and it was perfect! Will definitely be a holiday staple for my family.
Perfect! So glad you loved it!
I made this for my dad and brother to enjoy and WOW they loved it. Even my mom and I went back for seconds and we aren’t big fruit pie lovers. Definitely saving this one!
So happy to hear that!
This truly was the best cherry pie I have EVER eaten! To be honest- one of the BEST pies I have ever eaten. I loved the tartness of the cherries, combined with the sweetness of the topping. The almond flavor also added the perfect touch! Will definitely be making again!
Amazing! So happy to hear that!
I can’t wait to make this pie again! I made this right before Thanksgiving and was blown away. I could only find sweet cherries, so I added 2 tablespoons lemon juice and reduced the sugar to 2/3 cup and the filling was divine. This was the first time I used amaretto too! Another home run
Perfect! So glad you love this one!
I wanted to love this. I spent a lot of time the month before Christmas collecting ingredients to make this, hunting far and wide for tart cherries specifically for this recipe, and shared the recipe with friends who also made it for Christmas. Sadly, this pie was a disappointment. The combination of the amaretto and almond extract gives the pie an “off” flavor, as does the oatmeal in the streusel. My adult daughter did enjoy it and my son gave it, in his words, “an 8 out of 10, and I’m being generous.” I have a tried and true cherry crumb pie recipe that I’ve used for years that I’ll go back to. Thanks for sharing, glad to have had a chance to try something different, but this didn’t work for me.
Sorry to hear that, Annie! I wish I could help troubleshoot as this recipe is loved by so many. This can be made without amaretto, but oatmeal is a very common ingredient in streusel toppings. I hope you find a new one you like!
I made this for Xmas and it’s SO good! I couldn’t find any frozen tart cherries for the life of me so I got frozen dark sweet cherries. I saw another comment about only adding 3/4 cup sugar and then I added 3 tablespoons of fresh lemon juice. It may not have the same desired tart cherries affect but the pie turned out great! It tasted just like a cherry pop-tart!
Perfect! And cherry pop-tart – love that 🙂
This recipe is delicious!!! I made this pie for my husband as a Valentine dessert. We both loved it as well as my 2 year old. I usually use store bought crust, however I was out. So I made the homemade crust following the directions provided and it was so easy. I will definitely be making this pie again!
Love it! So glad it was a hit 🙂
I made this on a whim with storebought pie crust, knowing my kids and husband would gobble it up. After I took one bite, I said, “I would not consider myself a pie person but that’s a dang good pie.” SO GOOD. The amaretto, the crumble topping…mmm. We served with a drizzle of custard over the top. I can’t stop going back for nibbles.
Amazing! Glad it was a hit 🙂
This pie came out like soup! I made it for my husband for his birthday and followed the recipe exactly and it was terrible! What a waste!!!
It sounds like perhaps you didn’t cook the filling long enough as it should be THICK before you put it into the pan, just like the video indicates. From that point, it will not become liquid-like again. So sorry you had an issue!
~ I am so exhilirated to have found your website. So many nutri-deliciousness recipes to delve & indulge into.
~ Big Tanks of Thanx
Absolutely! Enjoy!
24 oz of frozen Best Choice tart cherries contains 2 cups of cherries??
Hmmm just took a look online and it looks like their frozen bag is 20oz and contains 4 cups!
Is it 24 oz or 6 cups? I wan to make sure I get it right. Thank you!
I would measure out 6 cups 🙂
This was SO good! My husband loves cherry pie so I made this for Father’s Day. I could only find dark sweet cherries, so I used those instead and cut the sugar down to 1/2 cup. It came out great!
So glad that worked out and that you guys loved it, Holly!
Great recipe! I made this using fresh tart cherries straight from my tree. Filling is sweet but still quite tart and streusel topping adds a nice extra bit of sweetness. I was wary of having too much almond flavor-based on another comment here- so I only used a quarter tsp of almond extract along with the amaretto. I think it would be fine with the half tsp. I also added some finely chopped almonds to the streusel. Per your nine servings I calculated this just under 350 calories per serving.
I’m SO happy you loved it, Matt! Almond extract can be strong, but glad it wasn’t too much 🙂
My daughter has a tree in her yard that is full of fresh sour cherries. Can I use this recipe with fresh cherries?
That’s amazing!! Absolutely, such a great way to use up all those cherries 🙂
I was interesting in trying with fresh tart cherries i just got. I see a few others did, do you think any ingredients should be adjusted or as long as the filling thickens is should be good?
I don’t think you need to change anything! Let me know how that goes 🙂
This was delish! I am using tart cherries from my tree and there are a LOT of them to use all at once.. Can this filling be made in “pie sized” amounts and be frozen? How long would it stay in the fridge?
How fun! I think you can definitely make the filling ahead of time and freeze it. In the fridge, maybe 3-5 days?
And there’s a section in the blog post about how to freeze the pie:
You can freeze tart cherry pie after baking by wrapping the pie tightly with aluminum foil and placing it in a heavy freezer bag. Pie can be frozen for up to 3 months. Once ready to eat, defrost the pie in the fridge and then reheat at 350 degrees F for 20-30 minutes or until warm.
Hope this is helpful! 🙂
I’ve been looking for a recipe like this!
Do I need to change anything if I’m using fresh sour cherries? We have a tree that is FULL of cherries this year
So fun that you have a cherry tree! I don’t think you need to change anything 🙂 Enjoy!
Excellent cherry pie. I used the filling recipe and was concerned with a “flour” taste but it was gone after the pie was baked. I used a Trader Joe’s crust and my own streusel topping because I knew it was good-I normally have only used it for blueberry so used this cherry filling-thank you!
Oh yay, so glad that you loved it, Ann! 🙂
Everything about this recipe was fabulous, including the butter pie crust, but next time I will cut back on the sugar. 3/4 cup is probably closer to what would work for us. Love the almond flavors. Thanks so much!!
Good to know about the sugar. So happy you loved it!!
I made this recipe for my husband with fresh sour cherries from our tree. I don’t even like pie but I HAD to try this one after I smelled it baking. Best pie I’ve ever had. You may have converted me! Thanks!
SO COOL to use cherries from your tree–I’m impressed!! And so happy that you loved it so much yay!
Could I use this crust to make a lattice top for this pie? I don’t really want the crumble topping.
Thanks
Absolutely, that’s a great idea! Hope you enjoy the pie 🙂
Can I use fresh sour cherries? They are in season where I live, so they’re easiest to find!
I think that should be fine! Hope you love this one 🙂
Thank you! 🙂 I used potato starch in the same amount and unfortunately my filling turned out very thick and tasting like starch so I had to toss it. Does the filling require corn starch or can I just use potato but much less? I am giving it another go today since the crust is already cooling in the fridge!
I haven’t used potato starch in here! I’d probably recommend sticking to cornstarch, but let me know if you try the potato starch again 🙂
Would you please let me know why you use almond extract in a sour cherry pie? I have never heard of this. Many thanks
I love the flavors of cherry + almond together! Totally fine to leave it out, though, if it’s not your thing 🙂
Not the best actually the worst pie I have ever made. Would NOT recommend this.
So sorry to hear you didn’t love this, Barbara! Can you explain what didn’t go well? The feedback would be helpful.
Almond provides a most wonderful complement to cherry. I’m not sure why but it just works and it works well in this pie too. Everyone loved this pie recipe. My father-in-law attempted to savour his slice but to little avail. I’m already looking forward to going sour cherry picking next year so I can make more of this pie. I think I’ll try to get two buckets instead of the one that I got this year.
For anyone wondering you can indeed skip the amaretto liquer and reduce the sugar in the filling by a quarter and still get excellent results.
Isn’t that the best flavor combo?! And so fun to use freshly picked sour cherries–love that!
You were right — it was the best! We have a sour cherry tree and so I’ve made a lot of pies. But they never seemed to hit the spot — there was always something slightly less than, but I couldn’t figure out what it was. Your recipe is delicious! Maybe it’s the cooking the filling first, with your special ingredients, maybe it’s the crumble topping — I don’t know, but I know that we now have a recipe we can rely on time after time!
This was a good pie filling. I think 7 cups of cherries would fill the crust better, tho. I used a pie plate that measures 8.5″ inside the top. I subbed 1T of ground, instant tapioca for 1T of flour and I thought it was then a little thick. To fix this, I added an extra 1/2 cup of sugared cherries + juice I’d also thawed, along with 1T of water. Baked w a full top crust w slits. Vey excellent. We all enjoyed it. Our guests said it was the best cherry pie they had had! Thanks for the recipe.
Thanks for sharing, Kathy! So happy you guys loved this pie 🙂
Hey Monique,
Is there a sub for the amaretto?
Feel free to replace with water if you don’t have it!
Can anyone tell me if they have used this recipe using tart canned cherries? I can’t seem to find the frozen and would like to know how you adapted this recipe?
I have never made a cherry pie before, usually I am baking apple pies. This recipe is a definite keeper! I loved the flavor of the almond extract and little bit of amaretto. I used store bought Pilsbury pie crust which I think is as good as mine but saves some time. I made the crumb topping , this pie was delicious!!
So happy you tried it and that it came out amazing, Joyce!
Is there any sub I can make for the flour in the filling? I’d love to bring this to my family thanksgiving but a few of them have to be gluten free
Sorry for the delay! I think a 1:1 GF all purpose flour should work well 🙂
This is my favorite pie! I made it last year and have been so excited to make it for this Thanksgiving again. I found it works well with sweet cherries too but was happy to at least find a mix of sweet and tart frozen cherries this year.
Your site is my favorite, I need to start interacting with your posts more because I usually use something of yours a couple times a month! Thanks for the great recipes!
Aw thank you so much! I’m glad you’re loving this pie + the other recipes. Appreciate the review!!
So delish. I saved my cherries in July and waited until my Bday in November and made myself a pie. Worth the wait 🙂
I was desperately looking for a sour cherry pie recipe using frozen sour cherries and thankfully found this recipe!! My question to you is can I sub the crumble for crust and if so, are there any modifications that should be made?
Looking forward to hearing back and making this pie for the holidays!
Best wishes and happy holidays!
Diana
Hi! Do you mean can you do a top crust instead of the crumble topping? Sure! I don’t think you need to change anything if you do that, besides making a double recipe of the crust and brushing it with egg wash before baking 🙂
Salted or unsalted butter? Thank you! Plan on making today 🙂
Can I use canned sour cherries for this recipe? Thx, pie looks great!!
Hi! This recipe uses frozen cherries, not canned. Since canned have a lot more liquid it would turn out differently. I haven’t tested it, so I’m not sure, sorry!
Please tell me which rack to put it in the oven. Bottom rack ? middle ?
thanks
Hi! The middle rack should work well 🙂
I was so looking forward to using this recipe as it sounds so yummy. So as I readied to go shopping for the ingredients realize the measurements are listed no where in the article🙁
It’s there! Just click the “jump to recipe” button at the top of the page”.
The BEST EVER! I may never purchase canned pie filling again! Perfect!
Love that you used cherries from your yard! That’s amazing! SO happy to hear it came out amazing 🙂
Forgot … I used 3 cups of fresh tart cherries from our tree in our yard and added them to 3 cups of frozen cherries to reach the 6 cups. Just watch the pot when cooking the cherries down to the thick filling. If needed to make it thicker add a tsp of flour at a time. Shouldn’t though. Just cook it a bit longer. I would make this with canned tart cherries, too.