Cherry Cream Crumble Pie
Indulge in layers of bliss with this Cherry Cream Crumble Pie, a dessert that perfectly balances tangy, creamy, and crunchy textures. Featuring a buttery, homemade pie crust, it’s filled with velvety cream cheese whipped with vanilla and powdered sugar, layered with luscious cherry pie filling, and crowned with an irresistibly golden, cinnamon-kissed oat crumble. Ideal for holidays or any special occasion, this stunning pie brings together the classic flavors of cherries and cream with a satisfying crunch in every bite. Simple to prepare yet elegant enough to impress, it’s a show-stopping dessert that’s bound to be a family favorite. Perfect for cherry pie lovers and dessert enthusiasts alike, this recipe is as visually appealing as it is delicious!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour (for crust)
- 1 tablespoon Granulated sugar (for crust)
- 0.5 cup Unsalted butter, cold and cubed
- 3 tablespoons Ice-cold water
- 21 ounces Cherry pie filling
- 8 ounces Cream cheese, softened
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Heavy cream, whipped
- 0.75 cup All-purpose flour (for crumble)
- 0.5 cup Brown sugar
- 6 tablespoons Unsalted butter, melted
- 0.5 cup Rolled oats
- 0.5 teaspoon Ground cinnamon
Instructions
Preheat your oven to 375°F (190°C).
Make the pie crust: In a mixing bowl, combine 1.5 cups of all-purpose flour and 1 tablespoon of sugar. Cut in 0.5 cup of cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add 3 tablespoons of ice water, 1 tablespoon at a time, mixing until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for 10-15 minutes.
Roll out the chilled dough on a lightly floured surface and press it into a 9-inch pie dish. Trim and crimp the edges as desired. Prick the bottom with a fork and pre-bake the crust for 8-10 minutes in the preheated oven. Set aside to cool.
Prepare the cream layer: In a medium bowl, beat 8 ounces of softened cream cheese, 0.5 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth. Fold in 0.5 cup of whipped heavy cream. Spread this mixture evenly over the cooled pie crust.
Spread the 21-ounce can of cherry pie filling evenly over the cream layer.
Make the crumble topping: In another bowl, mix 0.75 cup of all-purpose flour, 0.5 cup of brown sugar, 6 tablespoons of melted butter, 0.5 cup of rolled oats, and 0.5 teaspoon of cinnamon until the mixture forms a crumbly texture.
Sprinkle the crumble topping evenly over the cherry layer.
Bake the pie in the preheated oven for 35-40 minutes, or until the crumble topping is golden brown.
Allow the pie to cool completely before slicing and serving. Enjoy your Cherry Cream Crumble Pie!
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 140 mg | 6% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 43.9 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 189 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
