Summer Cherry Peach Amaretto Crumb Pie
What do you get when Georgia peaches, sweet cherries, and a splash of Amaretto meet a buttery crumb topping? One damn good summer pie. This Cherry Peach Amaretto Crumb Pie is built for cookouts, date nights, and anyone who appreciates dessert made from scratch.
CHERRY PEACH PIE
Michael
Some pies are built for holidays. Some pies are built for county fairs. This one is built for summer.
Sweet cherries, Georgia peaches (if you can find them), a splash of Amaretto, and a buttery crumb topping come together to make a manly pie that disappears fast. The almond notes from the Amaretto make the cherries taste even more like cherries, while the peaches bring a little taste of my home state to a Maryland summer.
If you're looking for a pie that tastes like July and impressing your date, you've found it!
I grew up in Georgia, where peaches aren't just fruit, they're a way of life and fighting words when someone mentions South Carolina peaches. These days I call Maryland home, but every summer I still look for an excuse to work peaches into a pie.
This is the kind of pie you make after a long day outside. Maybe you've been cutting grass, riding trails, working on a project in the garage, or standing over a grill. The sun's going down, the drinks are cold, and somebody you care about is headed over for dinner.
Most people don't expect a guy to pull a homemade pie out of the oven. That's exactly why you should.
The crust is flaky, the filling is loaded with real fruit, and the Amaretto adds just enough almond flavor to make people wonder what makes it so good. The crumb topping brings everything together with a buttery crunch that practically demands a second slice.
It's not fancy. It's not complicated. It's just a damn good pie made from scratch.
And trust me, serving a warm slice of Cherry Peach Amaretto Crumb Pie after dinner leaves a stronger impression than reservations ever will.
Cherry Peach Amaretto Crumb Pie
Yield: 1 (9-inch pie)
Prep Time: 45 minutes
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)
150g granulated sugar (¾ cup)
55g light brown sugar (¼ cup packed)
40g cornstarch (⅓ cup)
3g kosher salt (½ teaspoon)
15g fresh lemon juice (1 tablespoon)
30g Amaretto liqueur (2 tablespoons)
5g vanilla extract (1 teaspoon)
1g almond extract (¼ 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 (8 tablespoons / 1 stick)
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 cherries
450g peaches
150g granulated sugar
55g brown sugar
15g lemon juice
30g Amaretto
5g vanilla extract
1g almond extract
3g kosher salt
Mix thoroughly and let stand for 15-20 minutes.
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.
Whisk in the 40g cornstarch until smooth and continue cooking for 1-2 minutes until thickened.
Pour 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:
125g flour
145g brown sugar
1g cinnamon
1.5g kosher salt
Add the 113g cold butter and work it into the dry ingredients until large crumbs form. 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.
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.