Cherry Peach Amaretto Crumb 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 unbaked Man-Made 9-inch pie crust
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)
135g granulated sugar (2/3 cup)
45g light brown sugar (3 tablespoons)
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
110g all-purpose flour (about 3/4 cup plus 2 tablespoons)
145g light brown sugar (⅔ cup packed)
1g cinnamon (½ teaspoon)
1.5g kosher salt (¼ teaspoon)
100g cold unsalted butter, cubed (7 tablespoons)
35g sliced almonds (⅓ cup) - Optional but worth it
Instructions
Step 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.
Step 2: Build the Filling
In a large bowl combine:
600g sweet cherries, pitted (about 4 cups) - Cut all cherries in half, then cut roughly half of those halves into quarters for a mix of textures.
450g peaches, peeled and sliced (about 3 cups) - I've found peaches hold their shape better when sliced before peeling.
135g granulated sugar (2/3 cup)
45g light brown sugar (3 tablespoons)
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)
Mix thoroughly and let stand for 30 minutes to allow juices to extract.
The fruit will release its juices while the sugar gets to work.
Step 3: Reduce the Juice
Place a colander over a bowl and strain the fruit mixture.
Transfer the collected juice to a small saucepan and bring to a gentle simmer over medium heat.
Cook for 5-8 minutes until reduced by roughly half and slightly syrupy.
Pour or spoon the reduced mixture back over the fruit and stir until evenly coated.
This step concentrates the flavor and helps create clean slices instead of a runny filling.
Step 4: Assemble the Pie
Pour the filling into the prepared and crimped pie shell.
Spread evenly and mound slightly in the center.
Step 5: Make the Crumb Topping
In a medium bowl combine:
110g all-purpose flour (about 3/4 cup plus 2 tablespoons)
145g light brown sugar (⅔ cup packed)
1g cinnamon (½ teaspoon)
1.5g kosher salt (¼ teaspoon)
100g cold unsalted butter, cubed (7 tablespoons)
35g sliced almonds (⅓ cup) - Optional but worth it
Add the cold butter and work it into the dry ingredients until the mixture contains crumbs ranging from pea-sized to marble-sized. Or use a food processor!
Stir in the sliced almonds.
Spread the crumb topping evenly over the fruit.
Step 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 40-45 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.
Step 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.
Notes
Georgia peaches are worth seeking out when they're in season.
Frozen cherries work well. Do not thaw before using.
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.
Serving Suggestions
Serve slightly warm with vanilla ice cream, strong coffee, or while watching the sun go down with someone you're trying to impress.
