Cherry Crumb Pie 

A beautiful combination of tender, crumbly shortcrust pastry and a juicy cherry filling. Traditionally, this pie is topped with a lattice crust, but in this version it’s finished with a buttery crumble and sliced almonds, adding extra texture and a delicate crunch

Ingredients (for a 24 cm/9.5-inch round pan with high sides)

For the dough

• 2 eggs

• 1/2 cup sugar (125 g)

• 1 tsp vanilla

• 200 g butter (room temperature)

• 1/2 tsp baking soda

• 3 1/4 cups flour (400 g)

For the filling

• 700 g frozen cherries

• 1/4 cup sugar

• 2 tbsp cornstarch

For the topping

• 1/4 cup sliced almonds

• powdered sugar for dusting

Steps

Dough

1. Beat the eggs with sugar using a mixer

2. While mixing, add vanilla, butter, and baking soda

3. Add flour and form a soft, pliable dough (it should not stick to your hands)

4. Set aside 1/4 of the dough, wrap it in plastic wrap, and place it in the freezer for 30 minutes

5. Roll out the remaining dough into a circle, place it into the pan, and press it evenly into shape

6. Place the pan in the refrigerator while preparing the filling

Filling

7. Place frozen cherries over medium heat, add sugar, and stir until they thaw and release juice

8. Add cornstarch and cook on low heat, stirring until thickened

9. Let the filling cool

Assembly

10. Spread the cooled filling over the dough

11. Grate the frozen dough on top using a coarse grater

12. Sprinkle with sliced almonds

13. Bake in a preheated oven at 180°C (350°F) for 35–40 minutes

14. Once cooled, dust with powdered sugar if desired