Celebrate cherry season with an irresistibly good Cherry Pie Crumble. A flaky pie crust is piled high with sweet ripe cherries and topped with a buttery cinnamon and sugar crumble. It all bakes up in a GoodCook Cast Iron Skillet for a tasty summer treat. A scoop of vanilla ice cream pairs perfectly with this mouthwatering Cherry Pie Crumble.
There’s nothing better than the taste of sweet, delicious summer cherries in a pie. Trust us, from-scratch filling is the way to go here! Don’t worry—pitting cherries isn’t as intimidating as it sounds. The GoodCook Profreshionals Cherry Pitter makes quick work of pitting cherries. It removes pits from even the largest cherries and features a recessed holder for both large and small cherries. It also comes with a built-in splatter shield.
Once the cherries are de-pitted and de-stemmed, they get tossed with sugar, cornstarch, cinnamon and vanilla in a GoodCook Touch 5 Qt Mixing Bowl.
This pie bakes up in a GoodCook Cast Iron Skillet for a perfectly cooked crust. To save some time, we’re using a prepared crust on the bottom, but go ahead and use homemade if that’s what you prefer. With just 5 ingredients, the crumble topping comes together in minutes. The pie goes in the oven for a little under an hour and comes out bubbly and fragrant. Serve slices warm with a GoodCook Pie Server, and add a dollop of vanilla ice cream on top for the ultimate summer treat.
Recipe Tips and substitutions
- Place a GoodCook Baking Sheet under the skillet to catch drips.
- If you don’t have a cast iron skillet, use a GoodCook Pie Pan and the cook time stays the same.
- If you don’t want a crumble topping, use another round of pie crust on top—just remember to make cuts in the dough for steam to vent out.
We can’t get enough of this unbelievably delicious pie. Here are all the steps you’ll need to assemble and bake it:
How to make Cast Iron Cherry Pie Crumble
- Press the pie crust in the bottom of a 10” GoodCook Cast Iron Skillet. Tuck the overhanging dough under itself; crimp the edges with a fork.
- Pit the cherries with a GoodCook Profreshionals Cherry Pitter and place the cherry meat in a GoodCook Touch 5 Qt Mixing Bowl. Add the sugar, cornstarch, 1/2 teaspoon cinnamon and vanilla or almond extract to the pitted cherries. Stir until well mixed and pour into the pie crust.
- In a GoodCook OvenFresh Stoneware Mixing Bowl, mix together the flour, brown sugar, salt and 1/4 teaspoon cinnamon. Grate the cold butter on a cheese grater, then combine into mixture with a pastry cutter, mixing until a nice crumble forms.
- Sprinkle crumble atop pie. Bake for 50-55 minutes, checking halfway through to ensure the pie is not over-browning. If needed, tent with a large piece of aluminum foil.
- Allow to cool for 60 minutes before slicing and serving. Top with scoops of vanilla ice cream, if desired.
We recommend letting the pie cool for a little while before serving. Add a dollop of ice cream with a GoodCook Ice Cream Scoop and get ready to savor the incredible fresh flavors of summer.
From a GoodCook Profreshionals Cherry Pitter to a GoodCook Cast Iron Skillet to a GoodCook Touch 5 Qt Mixing Bowl to a GoodCook Pie Server, GoodCook has all the kitchen essentials you need to whip up this delicious pie. Are you ready to bake this tasty summer dessert?
Make & Share
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Cast Iron Cherry Pie Crumble
- 1 round prepared pie crust
- 6 cups fresh cherries
- 1 1/4 cups sugar
- 5 Tbsp cornstarch
- 3/4 teaspoon cinnamon
- 1/8 tablespoon vanilla or almond extract
- 1 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1/4 teaspoon salt
- 1 stick cold butter
Heat oven to 375 degrees F.
Press pie crust in the bottom of a 9” cast iron pan. Tuck the overhanging dough under itself; crimp the edges with a fork.
Remove stems and pits from cherries. Place in a large bowl, add sugar, cornstarch, 1/2 teaspoon cinnamon and vanilla or almond extract. Stir until well mixed. Pour into pie crust.
In a medium bowl, mix together flour, brown sugar, salt and 1/4 teaspoon cinnamon. Grate the cold butter on a cheese grater, then combine into mixture with a pastry cutter, mixing until a nice crumble forms.
Sprinkle crumble atop pie. Bake for 50-55 minutes, checking halfway through to ensure the pie is not over-browning. If needed, tent with a large piece of aluminum foil.
Allow to cool for 60 minutes before slicing and serving. Top with scoops of vanilla ice cream, if desired.