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cherry peach pie with crumb topping

Cherry Peach Amaretto Crumb Pie

A homemade summer fruit pie filled with sweet cherries, juicy peaches, and a splash of Amaretto, layered with a concentrated fruit glaze and finished with a buttery brown sugar almond crumble.
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Prep Time 1 hour
Cook Time 1 hour 5 minutes
Cooling Time 4 hours
Total Time 6 hours 5 minutes
Servings 8 Slices
Course: Dessert
Cuisine: American
Ingredients Instructions Notes

Ingredients
  

Pie Crust
  • 1 homemade 9-inch pie crust Use my Signature Butter-Lard Pie Crust
Cherry Peach Amaretto Filling
  • 600 g sweet cherries pitted (about 4 cups)
  • 450 g peaches peeled and sliced (about 3 cups)
  • 150 g granulated sugar ¾ cup
  • 55 g packed light brown sugar ¼ cup
  • 40 g cornstarch about ⅓ cup
  • 3 g kosher salt about ½ tsp, depending on brand
  • 15 g fresh lemon juice 1 tbsp
  • 45 g Amaretto liqueur 3 tbsp
  • 5 g vanilla extract 1 tsp
  • 1 g almond extract ¼ tsp
Brown Sugar Almond Crumb Topping
  • 125 g all-purpose flour 1 cup
  • 145 g packed light brown sugar ⅔ cup
  • ½ tsp ground cinnamon
  • ¼ tsp kosher salt
  • 113 g cold unsalted butter cubed (1 stick)
  • 35 g sliced almonds about ⅓ cup, optional

Instructions
 

Prepare the Oven
  1. Preheat the oven to 400°F (205°C). Position a rack in the lower third of the oven.
  2. 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.
Prepare and Macerate the Fruit
  1. 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.
  2. Peel and slice the peaches, then combine them with the cherries in a large mixing bowl.
  3. Add the granulated sugar, brown sugar, cornstarch, salt, lemon juice, Amaretto, vanilla extract, and almond extract. Toss gently until the fruit is evenly coated.
  4. Let the fruit rest for 30 minutes to release its juices.
    5. Man-Made Tip: Cutting the cherries into different sizes gives you both juicy, flavorful filling and larger pieces of fruit that hold their shape.
Make the Fruit Glaze
  1. Place a colander over a bowl and drain the fruit, reserving all the juices. Keep the fruit and any cornstarch clinging to it.
  2. 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.
  3. Remove from the heat and let cool slightly.
    4. Man-Made Tip: Reducing the juices concentrates the cherry, peach, and Amaretto flavors while keeping excess liquid out of the crust.
Prepare the Crumb Topping
  1. In a medium bowl, combine the flour, brown sugar, cinnamon, and salt.
  2. 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.
  3. Stir in the sliced almonds, if using. Refrigerate the topping until ready to assemble.
Assemble the Pie
  1. Roll the chilled pie dough into a circle approximately ⅛ inch thick and 11–12 inches in diameter.
  2. Transfer to a 9-inch pie plate, gently fit into the bottom and sides, and crimp the edges.
  3. Spread the reserved cherries and peaches evenly into the crust.
  4. Spoon the reduced fruit glaze over the filling, allowing it to settle between the pieces of fruit.
  5. Cover evenly with the chilled crumb topping, including both smaller crumbs and larger buttery clusters.
Bake the Pie
  1. Place the pie on the baking sheet and bake at 400°F (205°C) for 20 minutes.
  2. 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.
  3. 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.
  4. If the topping browns before the filling is fully cooked, loosely tent with foil and continue baking.
Cool and Serve
  1. Transfer the pie to a cooling rack and let cool for at least 4 hours before slicing.
  2. The filling will continue to thicken as it cools. Cutting too early can leave you with a runny filling.

Notes

Cherries: Sweet cherries provide the best balance with the peaches. A cherry pitter makes preparing 600g of cherries much faster.
Peaches: Choose ripe but firm peaches that hold their shape during baking. Georgia peaches are wonderful when available, but any good fresh peaches will work.
Amaretto: Three tablespoons add subtle almond flavor without overwhelming the fruit. The almond extract reinforces that flavor.
Fruit Glaze: Reducing the reserved juices concentrates the cherry and peach flavors and helps prevent a watery filling. Stir frequently to prevent scorching.
Crumb Topping: Keep the butter cold and leave some larger clusters for a crisp, buttery texture. Toast the sliced almonds beforehand for additional flavor, if desired.
Cooling: Allow at least 4 hours before slicing. The cornstarch-thickened filling continues to set as the pie cools.
Storage: Cover and refrigerate leftovers for up to 4 days. The pie can also be frozen, tightly wrapped, for up to 3 months.