A delightful twist on the classic cherry pie, featuring a crumbly topping for added texture and flavor.
Preheat your oven to 425°F.
Preheating ensures even baking from the start.
In a mixing bowl, combine the cherries, granulated sugar, flour, and cinnamon until the cherries are evenly coated.
Tossing the cherries in a bag can help coat them more evenly.
Place the pre-made pie crust into the pie pan and trim any excess edges.
Chill the crust in the fridge before adding the filling to prevent sogginess.
Pour the cherry mixture into the prepared pie crust, spreading it out evenly.
Ensure the filling is evenly distributed for consistent baking.
In another bowl, mix the flour, chopped walnuts, butter, and brown sugar to create the crumble topping.
Use your fingers to mix for a more crumbly texture.
Sprinkle the crumble topping evenly over the cherry filling.
Press the topping gently to ensure it adheres to the filling.
Bake the pie at 425°F for 15 minutes, then reduce the heat to 350°F and bake for an additional 30-35 minutes until the topping is golden brown.
Place the pie on a baking sheet to catch any drips.
Let the pie cool for at least 30 minutes before serving.
Cooling allows the filling to set for cleaner slices.
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