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Cherry Pie with Streusel

Total 4 hours and 10 minutes (includes cooling time)
Active 25 mins
Makes 1 pie
TIP: For quick assembly, substitute the homemade pie crust with a store-bought 9-inch pie crust. “Since I was a kid, cherry pie has always been my favorite. But no one in my house likes it all that much. I was disappointed until I discovered this recipe. Now I’ve realized that being the only person who likes cherry pie in a house where there’s fresh cherry pie isn’t a bad thing, because I have the whole pie to myself!” — Joanna Gaines, Magnolia Table, Volume 3
Ingredients
  • HOMEMADE PIE CRUST
    • 1 ¼ cups all-purpose flour, plus more for rolling
    • 1 teaspoon kosher salt
    • 8 tablespoons (1 stick) unsalted butter, chilled, cut into ½-inch cubes
    • ¼ cup ice-cold water
  • STREUSEL + FILLING
    • 8 tablespoons (1 stick) unsalted butter
    • ¾ cup all-purpose flour, plus more for dusting
    • ½ cup rolled oats
    • ½ cup packed light brown sugar
    • ¼ cup sliced almonds
    • 2 teaspoons almond extract
    • ½ teaspoon kosher salt
    • 16 ounces frozen tart cherries
    • 1 cup granulated sugar
    • ¼ cup cornstarch
    Directions
    1. 1. To make the pie crust: In a large bowl, whisk together the flour and salt. Scatter in the butter and use a pastry blender or your fingers to cut the butter into the flour until the biggest pieces are the size of small peas. Gradually drizzle the water on top, using a spatula or your hands to stir until the dough comes together. The dough should not be watery or wet.
    2. 2. Shape the dough into a flattened ball. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour up to overnight.
    3. 3. Lightly dust the counter with flour. Using a rolling pin, roll the dough out to an 11 ½-inch round. Transfer the dough to a 9-inch pie plate and carefully ease it into the edges. Trim the dough to an even ½-inch overhang all around and fold it under itself on top of the rim. Using your fingers, carefully crimp the edges of the pie dough. Refrigerate for 1 hour.
    4. 4. To make the streusel topping: In a medium bowl, combine 7 tablespoons of the butter, the flour, oats, brown sugar, almonds, 1 teaspoon of the almond extract, and the salt. Work the ingredients together with a fork until the mixture resembles wet sand. Cover and chill until ready to use.
    5. 5. To make the pie filling: In a large skillet, combine the cherries, granulated sugar, cornstarch, remaining 1 tablespoon butter, and remaining 1 teaspoon almond extract over medium-high heat. Cook, stirring occasionally, for 8 minutes. Let cool for 1 hour.
    6. 6. Preheat the oven to 375°F.
    7. 7. Pour the cherry filling into the chilled pie crust. Top the cherries with the streusel. Bake until the streusel and pie crust are golden brown, 35 minutes. Let cool for 1 hour before serving.
    8. 8. Store in the refrigerator, covered, for up to 5 days.

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