Cherry Crumble Pie with a cinnamon pecan streusel is made with a homemade cherry pie filling and pie dough from scratch.

Cinnamon Pecan Cherry Pie |

What is the one item that no matter how many times you try, you seem to fail at one aspect? Mine is pie.

Most of you are probably agreeing right now, admitting you have failed or are too scared at pie crust.

Me? I’m fine at pie crust.

Ok, I can’t roll it into a circle and make pretty edges, but I can at least make and roll one out.

However, it’s the filling that kills me. A lot of you are probably laughing right now, saying the filling is the least of your worries.

I have failed at lemon meringue pie (filling too thin), graham cracker pie (meringue left puddle of egg whites), and coconut cream pie (filling didn’t stabilize).

Notice all three involved pudding. I promised a friend I would make and blog about a successful pie.

Instead of being overambitious with yet another pudding pie, I made a Cherry Crumble Pie. Fresh sour cherries are cooked then put into a flaky pie crust and topped with cinnamon pecan streusel.

Cinnamon Pecan Cherry Pie |

If you’ve been following my blog for some time, you probably know that pie is my least favorite dessert. Maybe because I’ve never actually had a good piece of pie.

If you gave me a slice right now, chances are I eat the filling and leave the crust.

It’s why I make pot pie with puff pastry and not pie crust. It’s why I’d rather make a graham cracker crust and not pie crust. It’s why I made Coconut Cream Pudding and not Coconut Cream Pie.

Cinnamon Pecan Cherry Pie |

I posted about making Cherry Pie Filling, which is what I used for this cherry crumble pie recipe.

You can also substitute blueberry pie filling, peach pie filling or apple pie filling if you don’t want cherry.

Cinnamon Pecan Cherry Pie |

I was toying with the idea about doing a lattice crust (where you criss-cross dough strips on top), but I already fought with the bottom layer of pie crust when rolling it and decided a crumb topping is much easier and quicker to make.

The streusel is versatile in flavor. I chose pecans, cinnamon, and clove, but you can do your favorite nut (walnuts or almonds would be great substitutes) and your favorite baking spices (nutmeg or cardamon perhaps).

Cinnamon Pecan Cherry Pie |

I bet you’re wondering if I approve of my pie. Yes, I approve. My coworkers and family gobbled it all up.

Problem is I now have to make it again. If that’s my biggest problem, life must be pretty good.

If you’re looking to make a small cherry pie, check out my Mini Cherry Pie For Two.

Cherry Crumble Pie

Cherry Crumble Pie

Yield: 8-10 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Chill Time: 1 hour
Total Time: 2 hours 15 minutes

Cherry Crumble Pie with a cinnamon pecan streusel is made with a homemade cherry pie filling and pie dough from scratch.


  • 1 + 3/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, cold and cut into 8 tablespoons
  • 3 tablespoons cold water
  • 5 cups cherry pie filling (get recipe here)


  • 1/3 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/8 teaspoon salt
  • 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, cold and cut into 4 tablespoons
  • 1/3 cup chopped pecans
  • Homemade Whipped Cream or Vanilla Ice Cream, for serving


  1. In the bowl of a food processor, add the flour, sugar, and salt. Add the cold butter and pulse until the butter is cut into the flour, looking like large pebbles. Add the water and pulse until a dough forms.

    Alternatively, add the flour, sugar, and salt to a large bowl. Use a pastry blender to cut the butter into the flour. Stir in the water until a dough forms.
  2. Shape the dough into a ball then flatten into an evenly round disk. Wrap in plastic wrap and refrigerate at least 1 hour or until cold.
  3. Make the streusel: In a medium bowl, stir together the flour, sugar, cinnamon, nutmeg, clove, and salt. With a pastry blender, cut in the butter. Stir in the pecans. Refrigerate until ready to assemble the pie.
  4. Preheat oven to 375F.
  5. On a lightly floured surface, roll out the dough into a 12-inch circle. Place it into a 9-inch pie plate. Fold under any extra pastry and crimp the edges.
  6. Fill with the cherry filling then add the streusel on top. Cover the edge of the pie with foil to prevent overbrowning.
  7. Bake 25 minutes. Remove the foil then bake an additional 15-20 minutes or until top is golden. Cool completely before cutting. Serve with whipped cream or ice cream.


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Source: Adapted from Cherry Marketing Institute

If you liked my Cinnamon Pecan Cherry Pie recipe, you may also like these recipes from me:

For the full list of recipes, check out my post on Cherry Pie Filling Desserts.