Cherry Crumb Pie

Come Thanksgiving, everyone will be expecting pumpkin desserts and apple pie. Heck, even caramel apple cheesecake is considered somewhat of a classic holiday treat at this point. But what no one will anticipate (and what everyone will love): this tart cherry pie with a buttery crumb topping. The filling for this recipe relies on frozen cherries — easily found in the freezer aisle year round. Cook them on the stovetop with sugar until bubbling, then stir in balsamic vinegar to make things interesting. It can be made up to a day ahead of time, along with the brown sugar crumb topping and perfect pie crust.

Should cherry crumble pie be refrigerated? 

When they’re cooked with sugar, it’s generally okay to leave fruit pieces at room temperature for a couple of days. To stretch leftovers further than 2 days, it’s best to store cherry pie, wrapped loosely in plastic wrap, in the refrigerator. 

What kind of cherries are best for baking? 

Though sweet cherries, like Bing and Rainier, are amazing for snacking, sour cherries are best for baking. They’re juicy, tart, and, when mixed with cornstarch, thicken beautifully for pie filling. 

Frozen cherries vs. fresh cherries? 

Unless it’s peak cherry season, you’re better off using frozen cherries for pie. (Most grocery stores only stock fresh sweet cherries anyways.) It’ll save you the hassle of needing to pit 2 pounds of cherries and no one will be able to tell the difference.