Cherry Peach Amaretto Crumb Pie

Sweet cherries, juicy peaches, and a splash of Amaretto come together beneath a buttery almond crumb topping in one of my favorite summer pies. The cherries provide bold flavor, the peaches add natural sweetness, and the Amaretto quietly enhances both with subtle almond notes that make every bite taste a little brighter.

Finished with a flaky homemade pie crust and a crisp, buttery crumb topping, this pie is equally at home at backyard cookouts, holiday weekends, family gatherings, or simply whenever fresh summer fruit is at its best. Serve it slightly warm with a scoop of vanilla ice cream and don't expect leftovers.

Want the story behind this pie? Read how growing up in Georgia, moving to Maryland, and discovering the perfect cherry-peach combination inspired this recipe in my blog post, "Why Cherry Peach Amaretto Crumb Pie Is My Favorite Summer Pie."

Yield: 1 (9-inch pie)
Prep Time: 1 hour of your life but worth it!
Bake Time: 60-65 minutes
Cooling Time: 4 hours
Servings: 8

Ingredients

Crust

1 homemade 9-inch pie crust (or use my Signature 3:2:1 Butter-Lard Pie Crust Recipe.)

Filling

600g sweet cherries, pitted (about 4 cups) - Head over to Amazon and get yourself a cherry pitter
450g peaches, peeled and sliced (about 3 cups)
150g granulated sugar (3/4 cup)
55g light brown sugar (1/4 cup)
40g cornstarch (1/3 cup)
3g kosher salt (1/2 teaspoon)
15g fresh lemon juice (1 tablespoon)
45g Amaretto liqueur (1 shot, or 3 tablespoons)
5g vanilla extract (1 teaspoon)
1g almond extract (1/4 teaspoon)

Crumb Topping

125g all-purpose flour (1 cup)
145g light brown sugar (⅔ cup packed)
1g cinnamon (½ teaspoon)
1.5g kosher salt (¼ teaspoon)
113g cold unsalted butter, cubed (1 stick)
35g sliced almonds (⅓ cup) - Optional but worth it

Instructions

1: Preheat

Preheat oven to 400°F (205°C).

Place a baking sheet in the oven while it heats. A hot baking sheet helps the bottom crust bake through and stay crisp.

2: Build the Filling

Place the cherries and peaches in a large bowl.
Add the granulated sugar, brown sugar, cornstarch, salt, lemon juice, Amaretto, vanilla, and almond extract. Stir gently until the fruit is evenly coated.
Let the fruit rest for 30 minutes to release its juices.

3: Make the Fruit Glaze

Place a colander over a bowl and strain the fruit, reserving both the fruit and the juices.
Pour the reserved juices into a small saucepan and cook over medium heat, stirring frequently, until they reduce into a thick, glossy fruit glaze, about 5 to 8 minutes.
Remove from the heat and allow the glaze to cool slightly.

4: Assemble the Pie

Roll out the bottom crust and fit it into a 9-inch pie plate.
Spread the reserved fruit evenly into the crust.
Spoon the fruit glaze evenly over the fruit, allowing it to settle between the cherries and peaches.
Top with the crumb topping.

5: Make the Crumb Topping

In a medium bowl, combine the flour, brown sugar, cinnamon, and salt.
Add the cold butter and work it into the dry ingredients with your fingertips, a pastry cutter, or a food processor until the mixture forms crumbs ranging from pea-sized to marble-sized.
Stir in the sliced almonds (if using), then spread the crumb topping evenly over the fruit.

6: Bake

Place the pie on the preheated baking sheet.
Bake at 400°F (205°C) for 20 minutes.
Reduce oven temperature to 350°F (175°C) and continue baking for 45-50 minutes. Cover the crust edges after 20 minutes so they don't burn!
The pie is done when the crumb topping is golden brown and the filling is bubbling around the edges and through the center. It may still be a little jiggly when it comes out of the oven. Don't panic. The filling will firm up as it cools.
If the topping browns too quickly, loosely tent with foil.

7: Cool

Transfer to a cooling rack and allow the pie to cool for at least 4 hours.

A little patience now beats fruit soup later.

cherries and peaches in an unfinished pie shell

Homemade apple and cherry fruit pie filling in a fluted crust with crumble topping on the side.

Freshly baked homemade apple crumble pie with a decorative fluted crust and buttery streusel topping.

Spread the reserved fruit evenly into the crust.

Spoon the fruit glaze evenly over the fruit

Top with the crumb topping.

Notes

Georgia peaches are worth seeking out when they're in season.
Toast the almonds before adding them to the crumb topping for extra flavor.
Store covered at room temperature for up to 24 hours or refrigerate for up to 4 days.

Frequently Asked Questions

Why do you make a fruit glaze?

Instead of pouring all of the fruit and juices directly into the pie, I cook the reserved juices into a thick fruit glaze before spooning it back over the filling. This concentrates the fruit flavor while creating a filling that's thick enough to slice cleanly without becoming gummy.

Why do you cut the cherries two different ways?

Quartering about half of the cherries releases more juice and helps build the filling, while the halved cherries stay more intact. The result is a pie with both a silky filling and plenty of whole fruit.

Can I use frozen cherries?

Yes. Frozen sweet cherries work well in this recipe. Thaw and drain them before combining them with the remaining ingredients.

Can I use frozen peaches?

Fresh peaches provide the best texture, but frozen peaches can be substituted when they're out of season. Thaw and drain them well before using to remove excess moisture.

Do I have to use Amaretto?

No. The Amaretto adds subtle almond and caramel notes, but the pie is still delicious without it. If you prefer, simply omit it.

How do I know when the pie is done?

The crumb topping should be deep golden brown, and the filling should be bubbling through the center of the pie. If it's only bubbling around the edges, continue baking a little longer.

Can I freeze Cherry Peach Crumble Pie?

Yes. Wrap the cooled pie tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.