Cherry Peach Amaretto Crumb Pie
Sweet cherries. Juicy peaches. A splash of Amaretto. My favorite summer pie.
Cherry Peach Amaretto Crumb Pie is my favorite fruit pie, and possibly my favorite pie overall. Sweet cherries and juicy peaches make a great combination, and a splash of Amaretto adds just enough almond flavor to bring everything together.
The real trick is what happens after the fruit releases its juices. Rather than pouring all that liquid into the crust, I reduce it into a thick, glossy glaze that concentrates the fruit flavor. Then I layer everything into my Signature Butter-Lard Pie Crust and finish it with a buttery brown sugar crumble and sliced almonds.
It’s a pie that works just as well for summer cookouts as it does for a quiet evening at home. Serve it slightly warm with vanilla ice cream, and don’t expect much left over. And if you love summer fruit pies, my Peach Crumble Pie with Bourbon Reduction takes a similar approach with juicy peaches, concentrated fruit flavor, and a buttery crumble topping.
If you’re in Maryland, you can order this pie directly from Man-Made Pies.
Man-Made Tip: Whenever possible, I measure ingredients in grams. It’s faster, more consistent, and eliminates the guesswork that comes with packed cups, heaping tablespoons, and uneven scoops. If you own a kitchen scale, now’s the time to use it.
Cherry Peach Amaretto Crumb Pie
Ingredients
Instructions
- Preheat the oven to 400°F (205°C). Position a rack in the lower third of the oven.
- If using a metal pie plate, place a rimmed baking sheet in the oven to preheat. For glass or ceramic pie plates, use a room-temperature baking sheet to avoid thermal shock.
- Pit the cherries and cut each one in half. Cut approximately half of those pieces in half again, creating a mixture of cherry halves and quarters.
- Peel and slice the peaches, then combine them with the cherries in a large mixing bowl.
- Add the granulated sugar, brown sugar, cornstarch, salt, lemon juice, Amaretto, vanilla extract, and almond extract. Toss gently until the fruit is evenly coated.
- Let the fruit rest for 30 minutes to release its juices.
- Place a colander over a bowl and drain the fruit, reserving all the juices. Keep the fruit and any cornstarch clinging to it.
- Transfer the reserved juices to a small saucepan. Cook over medium heat, stirring frequently, until reduced to a thick, glossy glaze, approximately 5–8 minutes.
- Remove from the heat and let cool slightly.
- In a medium bowl, combine the flour, brown sugar, cinnamon, and salt.
- Add the cold, cubed butter. Work it into the dry ingredients using your fingertips or a pastry cutter until the mixture forms crumbs ranging from pea-sized to marble-sized.
- Stir in the sliced almonds, if using. Refrigerate the topping until ready to assemble.
- Roll the chilled pie dough into a circle approximately ⅛ inch thick and 11–12 inches in diameter.
- Transfer to a 9-inch pie plate, gently fit into the bottom and sides, and crimp the edges.
- Spread the reserved cherries and peaches evenly into the crust.
- Spoon the reduced fruit glaze over the filling, allowing it to settle between the pieces of fruit.
- Cover evenly with the chilled crumb topping, including both smaller crumbs and larger buttery clusters.
- Place the pie on the baking sheet and bake at 400°F (205°C) for 20 minutes.
- After 20 minutes, reduce the oven temperature to 350°F (175°C). Check the crust edges and cover them with a pie shield or foil if they're browning too quickly. Continue baking for another 45–50 minutes.
- The pie is done when the crumb topping is golden brown and the filling is bubbling thickly around the edges and through the center. The filling may still move slightly when the pie comes out of the oven.
- If the topping browns before the filling is fully cooked, loosely tent with foil and continue baking.
- Transfer the pie to a cooling rack and let cool for at least 4 hours before slicing.
- The filling will continue to thicken as it cools. Cutting too early can leave you with a runny filling.
Notes
Frequently Asked Questions
Rather than adding all the released juices directly to the pie, I reduce them into a concentrated glaze. This builds stronger fruit flavor while helping the filling set without becoming watery.
Quartering some of the cherries releases more juice and helps create the filling, while the larger halves maintain their texture. You get a nice balance of tender fruit and rich glaze in every slice.
Yes. Thaw and drain frozen fruit before using. Fresh peaches generally provide the best texture, but frozen fruit works when fresh fruit is out of season.
No. The Amaretto adds subtle almond notes, but the pie is still delicious without it. You can omit it, although the finished flavor will be slightly different.
Look for a golden brown crumb topping and thick bubbling filling in the center, not just around the edges. The filling needs at least 4 hours to cool and set before slicing.
A mountain of cherries and peaches, a shot of Amaretto, and enough butter in the crumble to make moderation someone else’s problem. It’s my favorite fruit pie for a reason. No fancy tricks, just great ingredients, a little patience, and a pie worth sharing. Or not.
Serving Suggestions
My favorite way to serve this pie is slightly warm with a scoop of vanilla ice cream. The combination of cherries, peaches, almond, and buttery crumble doesn’t need much else.
It’s also excellent at room temperature, especially after the filling has had time to set. Pair it with strong coffee, a little whipped cream, or a quiet summer evening with someone you’re trying to impress.
