Dutch Cherry Pie with Crumb Topping (Easy From Scratch Cherry Streusel Pie)

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This Dutch Cherry Pie with buttery crumb topping is made from scratch with real ingredients and juicy cherries. An easy homemade cherry pie recipe!

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I’ll be bold and say it — you haven’t truly had cherry pie until you’ve had a Dutch Cherry Pie. With its buttery crumb topping and thick, glossy cherry filling, this cherry crumb pie takes a classic dessert to the next level.

The sweet-tart cherries cook down into a rich, homemade cherry pie filling, while the cinnamon-kissed crumb topping bakes up golden and crisp. It’s the kind of pie that fills your kitchen with the most incredible aroma and makes everyone gather a little closer to the oven.

This Dutch Cherry Pie is made completely from scratch with simple, real ingredients — no canned filling here. You can use frozen or fresh cherries, making it an easy homemade cherry pie you can bake year-round. For the best flavor and texture, I recommend pairing it with my homemade sourdough pie crust.

It’s a dessert that feels special enough for holidays but simple enough for everyday baking — because around here, it’s always Where Real Ingredients Meet Everyday Cooking.

Why You’ll Love This Dutch Cherry Pie Recipe

• Made completely from scratch
• Uses frozen or fresh cherries
• Thick homemade cherry pie filling (never runny!)
• Buttery cinnamon crumb topping
• Perfect balance of sweet and tart
• Delicious with sourdough pie crust

Ingredients for Dutch Cherry Pie

For the Pie Crust

• 1 pie crust (I recommend my homemade sourdough pie crust)

For the Homemade Cherry Pie Filling

• 4 cups frozen (or fresh) cherries
• 3/4 cup sugar
• 1/2 cup water
• 1/4 cup cornstarch
• 2 tablespoons lemon juice
• 1 tablespoon butter
• 1 teaspoon vanilla extract

For the Crumb Topping

• 1 cup un-bleached all-purpose flour
• 1/4 cup brown sugar
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 8 tablespoons softened butter

How to Make Dutch Cherry Pie

Step 1: Make the Homemade Cherry Pie Filling

In a saucepan, combine cherries, sugar, water, and cornstarch. Stir well and bring the mixture to a boil over medium heat.

Once boiling, cook for 2–4 minutes, stirring frequently, until the filling thickens into a glossy sauce.

Remove from heat and stir in lemon juice, butter, and vanilla. Allow the filling to cool slightly while you prepare the crust and topping.

Tip: Cooking the filling before baking prevents a runny cherry pie.

Step 2: Prepare the Crumb Topping

In a medium bowl, mix together the flour, brown sugar, sugar, cinnamon, and salt.

Add the softened butter and use a fork or pastry cutter to work it into the dry ingredients until coarse crumbs form. The mixture should resemble damp sand with small clumps.

This crumb topping is what makes this cherry pie “Dutch.”

Step 3: Assemble the Pie

• Preheat your oven to 375°F.
• Press your prepared pie crust into a deep 9-inch pie dish.
• Pour the slightly cooled cherry pie filling into the crust and spread evenly.
• Sprinkle the crumb topping evenly over the filling, covering it completely.

Step 4: Bake

Bake at 375°F for 50–60 minutes.

The pie is done when:

• The filling is bubbling around the edges
• The crumb topping is golden brown

If the topping browns too quickly, loosely tent the pie with foil.

Allow the pie to cool for at least 2 hours before slicing. This helps the filling set properly.

Can I Use Frozen Cherries?

Yes! This Dutch Cherry Pie works beautifully with frozen cherries, which means you can make it any time of year.

There is no need to thaw them first. Simply measure and add them directly to the saucepan.

If using fresh cherries, make sure they are pitted before cooking.

Tips for the Best Cherry Crumb Pie

• Do not skip cooking the filling first — this ensures it thickens properly.
• Place the pie dish on a baking sheet to catch any bubbling juices.
• Let the pie cool completely before slicing for clean cuts.
• For extra flavor, add a pinch of almond extract to the filling.

How to Store Cherry Pie

• Store covered at room temperature for up to 1 day.
• Refrigerate up to 4 days.
• Freeze tightly wrapped for up to 3 months.

To serve, warm slightly and top with homemade whipped cream or vanilla ice cream.

The Perfect From-Scratch Dessert

This Dutch Cherry Pie is simple, classic, and full of real flavor. Sweet cherries, buttery crumbs, and a flaky crust — it’s everything you want in a homemade dessert.

If you make this recipe, I would love to hear how it turned out for you. Leave a comment below and let me know!

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