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Cherry Strawberry Pineapple Almond Crumb Pie

July 5, 2012


I’ve been making one version or another of this pie for close to 10 years.

But one essential ingredient has remained unchanged during all that time — it’s a scratch pie with a cheat: cherry pie filling from a can.

Maybe one day I’ll actually make homemade cherry pie filling (I did buy a cherry pitter last year!) … but until then, I’ll keep cheating just this little bit, thank you. Because really, this pie, with this filling, is THAT good.

Anyway, the newest twist is using an almond crumb topping instead of my typical lattice pie crust top. It creates a distinctive textural counterpoint to the soft filling and flaky crust, and the almond flavor pairs beautifully with the fruit.

You’ll Need:

For the crust —

1/2 pie crust recipe (for just the bottom of the pie)

A 10″ pie pan

A pastry cloth

A rolling pin

A few tbs flour

For the filling —

1 21 oz can cherry pie filling

1 20 oz can crushed pineapple, very well drained

1 16 oz container of strawberries, washed, hulled & halved

1/2 tsp tangerine oil (or orange oil)

1/4 tsp Cinnamon

A pinch of salt

A large mixing bowl

A wooden spoon

For the crumb topping —

1 1/4 cups Flour

3/4 cup slivered or sliced Almonds

3/4 cup Sugar

1 stick cold Butter, cut into chunks

1/4 tsp Cinnamon

1 tsp Salt

A food processor fitted with a steel blade


1. Flour the pastry cloth & the rolling pin.

2. Roll the pie dough to about 13 ” in diameter. Gently place it in the pie pan.

3. Roll up any overhang & with your fingers crimp all around to form a ridge along the top edges of the pie.

4. Preheat the oven to 375.

5. In the large mixing bowl, combine the cherry filling, drained pineapple, strawberries, citrus oil, cinnamon & salt and gently stir with the wooden spoon just until blended.

5. Pour the filling into the pastry lined pie pan.

6. Put all the crumb ingredients in the food processor & pulse 15 times.

7. Sprinkle the crumbs generously over the fruit filling, covering all the fruit but being careful not to compress the crumbs.

8. Bake for 40 – 50 minutes, or until the crumb topping is a deep golden brown and the filling is bubbling through in spots.

9. Cool to room temperature before serving.

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  1. Pie fillings : Cherry Pie Filling From Scratch

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