Fresh cherry pie without the soggy filling. The secret? Grated apple and potato starch work together to thicken the filling so each slice stays neat and the cherries stay front and center. Add cinnamon and a dash of bitters, top with a buttery crumb, and you’ve got a dessert that tastes like summer. Bake in about an hour, cool for 2 hours, and it’s ready to slice.
Cherry Streusel Pie with Fresh Cherries
This cherry streusel pie is all about the fresh cherries. No canned filling, no cloying sweetness. With a buttery, flaky crust and a simple crumb topping, it’s the kind of pie that comes together in about 1 hour 20 minutes and serves 8. The secret?
A grated apple and potato starch thicken the filling naturally so the cherries stay firm and beautiful on the plate, and a splash of Angostura bitters deepens the flavor in a way that’s subtle but unmistakable.
Most cherry pies are filled with gooey pie filling and not that many actual cherries, but not this one. It’s all fruit that is brightened with a splash of bitters and thickened naturally with grated apple and potato starch. The result is a dense pie that shows off the fresh cherries and won’t run all over your plate.
Fresh cherries are the best for this recipe but frozen will work in a pinch. Yes, pitting is work without a cherry pitter, here’s the one I love. If you don’t have one, set a cherry on the mouth of a wine bottle, then push the pit into the bottle with a chopstick. It works.
The real technique that makes this pie different is using both grated apple and potato starch to thicken the filling. Apple brings natural pectin (the same stuff that sets jam), and potato starch creates a silkier, less starchy texture than cornstarch alone.
The Streusel Topping: Why It Beats a Double Crust
A crumb topping is easier than rolling out a second crust, and it’s more forgiving. This streusel is super simple, just flour, butter, and brown sugar mixed together. It’s not powdery or fine, but chunky, with visible bits of butter that toast up golden and crisp in the oven. Brown sugar has molasses in it, which caramelizes and adds depth that white sugar alone won’t give you.
What makes this crumb topping special is how it keeps the filling from drying out while also looking absolutely beautiful when it comes out of the oven.
Fresh Fruit, Pie Crust, and a Little Bitters
Exact amounts are in the recipe card at the bottom.
- Fresh or Frozen: If you can’t get fresh cherries, frozen works. But there’s a real difference. Fresh cherries release less juice than frozen ones do, so if you’re substituting, you might need slightly less baking time. If you go the frozen route, thaw and drain them first so you’re not adding extra liquid to the pie.
- Potato starch: I like it in cherry pie because it thickens the juices cleanly. Cornstarch can be used in the same amount.
- Angostura bitters: Angostura bitters separate good cherry pie from exceptional. It’s a concentrated herbal extract from Trinidad, not a liquor. Just 2 dashes brings out the cherry flavor in a way vanilla can’t. Don’t have it? No problem. Use fresh lemon zest, vanilla extract, or almond extract instead. Each will brighten the cherries in its own way. Skip the bitters if you must, but trust me—if you can find it, the small bottle will last you through many pies.
- Pie crust: A homemade butter pie crust or store-bought is fine, but partially bake it before adding the filling.
Getting the Crust, Filling, and Crumb Ready
Step One: Make The Pie Crust
Pulse the crust ingredients in a food processor. Once the dough has been chilled, roll the pie dough out into a 9-inch pie pan, chill it again, then freeze it briefly, and partially bake until the edges are set. The recipe makes enough for two pie crusts. Just store the second one in the freezer and your next pie will be easier.
Step Two: Mix The Filling
No cherry pitter: Set a cherry on the mouth of a wine bottle and push the pit through with a chopstick.
Step Three: Fill And Top The Pie
Step Four: Bake The Pie
Cover if needed: If the crust or crumbs brown before the filling bubbles, lay foil loosely over the top.
Top this with vanilla ice cream letting a scoop melt into the warm cherries. Whipped cream lightens it up if you want something less heavy or one of my favorites for fruit pies and cobbler recipes is to just pour heavy cream over the top. If you’ve got extra cherries, try using them in some homemade ice-cream.
Don’t Forget!
Like and review this post – it helps our website grow so we can give you more delicious Southern recipes!
Equipment
Ingredients
- 1 small apple peeled and grated
- 5 cups cherries pitted and halved
- 2 tablespoons lemon juice
- ¾ cup brown sugar
- 3 tablespoons potato starch or cornstarch
- ½ teaspoon cinnamon
- 2 dashes Angostura bitters
STREUSEL
- 1 cup flour
- 3 tablespoons brown sugar
- 4 teaspoons sugar
- ¼ teaspoon salt
- 6 tablespoons butter cut into 1 inch cubes
PIE CRUST
- 2 1/2 cups flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 12 tablespoons butter 1 ½ sticks chilled
- 1 tablespoon apple cider vinegar
- ¼ cups ice cold water
Instructions
Crust
- In a food processor, add flour, sugar and salt and pulse to combine. Add butter, cut into 1 inch pieces, and pulse until it looks like coarse meal with no large chunks remaining. Add vinegar and very cold water and pulse until the dough starts to come together. Place it on a floured surface and form it into a ball, it won’t be smooth. Divide in half and pat into two flat disks about 1 inch thick. Wrap in plastic wrap and refrigerate for at least 2 hours. This recipe makes 2 pie crusts.
- Partially pre-bake one pie crust. To partially bake the pie crust place it in the pie pan, crimp the edges and refrigerate for 30 minutes. Remove and prick the sides and bottom with a fork. Place in the freezer for 10 minutes. Line with parchment paper and add pie weights. Preheat the oven to 425º and place a baking sheet in the oven. Once preheated, add the crust to the hot baking sheet and bake for 20 minutes until the edges are set but not browned. Remove the pie weights and bake for an additional 3 minutes. Once cool, refrigerate until ready to use.
- Preheat oven to 425º. Place a rimmed baking sheet on the bottom rack.
Pie
- Combine flour, brown sugar, white sugar and salt. Add butter pieces and rub it into the flour mixture with your fingers until it is chunky. Chill until ready to use.
- Peel and shred an apple on the large holes of a box grater. Add to a large bowl with pitted and cut cherries, lemon juice, brown sugar, potato starch, cinnamon and bitters. Mix together and pour into the cooled pie crust.
- Sprinkle streusel over the cherry mixture and place the pie on the hot baking sheet. Bake for 20 minutes, then reduce the temperature to 375º. Continue to bake until the juices are bubbling, about 30 minutes. If the crust and streusel are getting too brown, loosely cover with aluminum foil for the rest of the cooking time. The top and crust should be golden brown.
Notes
- You can use frozen cherries: Thaw and drain them first. They may need a little less baking time.
- Swap the starch: Use cornstarch in place of potato starch if that’s what you have.
- Skip the bitters: Use fresh lemon zest, vanilla extract, or almond extract instead.
- Let the pie rest: Cool the pie for about 2 hours after baking so the filling can set before slicing.
