Vintage Cherry Crunch Pie is the perfect cherry pie to make for any party and it’s great for dessert after dinner. You’ll love how quickly this recipes comes together! The hardest part is waiting for it to cool!
Cherry crunch pie recipes have been around for years and I absolutely love how simple they are to put together. There are all kinds of different recipes out there for cherry crunch pie and I think that Marie Callender’s has a Cherry Crunch Pie is in the freezer section at the grocery store. So I would say that it is a pretty popular and well loved pie. It reminds me of my Apple Blackberry Crisp recipe… so kind of like a cherry crisp!
I just love vintage recipe and have always loved finding then in my grandma’s recipe box, old handwritten index cards full of family loved recipes and old southern church cookbooks.
I know we think of cherry pie as a summer pie, but I personally think this pie would be great for any holiday if you’re looking for a holiday dessert. Thanksgiving, Christmas, Easter, 4th of July, I think cherry pie is perfect for all of them. Of course you don’t need to wait for a holiday to make this Cherry Crunch Pie! Cherry Crunch Pie for dessert after dinner is perfect too!
Ingredients For Vintage Cherry Crunch Pie:
- store bought graham cracker crust
- cherry pie filling
- cornstarch or flour
- white sugar
- brown sugar
- butter, melted
Ingredient amounts and entire recipe directions in recipe card below with print option!
Which Brands Did I Use For This Easy Garlic Bread Recipe?
Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.
Graham cracker crust – I used the Keebler Pie Crust 10 inch Graham Cracker crust for this cherry pie recipe.
Cherry pie filling– There once was a time where I would pie the cheapest cherry pie filling I could find because it was canned cherry pie filling and I wasn’t convinced that the brand mattered. However, over the past few years, I’d gravitated towards Lucky Leaf Premium Cherry Pie Filling. I like the overall taste better and I really love the fact that the can is actually packed with cherries. A lot of store brand cans of cherry pie filling have more red “goo” than actual cherries in their filling and that’s not helpful when making a cherry pie.
Cornstarch – Argo Corn Starch is what we have been using for years.
Water – Just regular water haha.
Brown Sugar – Same with the brown sugar, we use Dixie Crystals .
Flour – Store brand is fine. Food Lion All-Purpose Flour is what I used.
Oats – Food Lion Old Fashioned Oats or the Quaker Oats Old Fashioned Oats will work.
Butter, melted – for this recipe, store brand is totally fine.
Do I Need To Add Anything To The Canned Pie Filling?
You don’t need to add anything to this cherry pie filling when making this pie but if you wanted to, you could add a little bit of cinnamon, vanilla extract or almond extract.
How To Make Vintage Cherry Crunch Pie:
Go ahead and preheat that oven.
Pop that plastic cover off of the store bought graham cracker crust and put the crust into the preheated oven to bake for about 5 minutes. We just want to get it a little toasty.
In a bowl, combine the cornstarch and water into a paste. Stir in the cherry pie filling and mix well.
Spoon cherry mixture into toasted pie crust.
In a medium bowl combine all of the topping ingredients and stir well to combine it all into a crumb topping.
Sprinkle crumble topping all over the top of the cherry pie filling.
Place pie into preheated oven and bake for 30 minutes.
Remove from oven and place on a pot holder or a wire rack. Let sit for at at least 4 hours at room temperature to cool completely before slicing.
I know it is going to be hard to wait that long to cut into this pie, but it’ll be worth it. The cherry pie needs to sit that long and cool so that the filling thickens nicely before slicing.
What Should I Top Cherry Crunch / Cherry Crumble Pie With?
I love to top this cherry pie with whipped topping or a scoop of vanilla ice cream!
Should Cherry Pie Be Refrigerated?
I personally will leave a fruit pie like cherry pie out for about a day at room temperature but then after that, I like to lightly cover the pie with plastic wrap or foil and stick the leftovers into the refrigerator. Once in the fridge, the pie should last about 5-6 days.
Want To Make Cherry Pie Filling From Scratch?
I’ve got a recipe for Classic Sweet Cherry Pie over on BigBearsWife.com that you can use for this recipe if you don’t want to use canned cherry pie filling. That recipe for homemade cherry pie filling does use fresh sweet cherries so it will be a darker colored cherry pie filling. However you can also use frozen tart cherries for a bright red cherry pie filling.
More Great Cherry Recipes:
More Pie Recipes:
- Strawberry Banana Pudding Pie
- Semi Homemade Strawberry Crisp Pie
- Snickerdoodle Pie
- Vintage Jello Strawberry Pie
Vintage Cherry Crunch Pie
- 1 - 10 inch store bought graham cracker crust
- 21 ounce can cherry pie filling
- 2 tablespoons cornstarch or flour
- 2 tablespoons water
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
- 1/3 cup flour
- 1/2 cup oats
- 3 tablespoons butter, melted
- Preheat oven to 375F.
- Pop the plastic cover off of the store bought graham cracker crust and put the crust into the preheated oven for about 5 minutes to toast.
- In a bowl, combine the cornstarch and water into a paste. Stir in the cherry pie filling and mix well.
- Spoon cherry pie filling into toasted pie crust.
- In a bowl combine all of the topping ingredients and stir well to combine it all into a crumbly topping.
- Sprinkle crumble oat topping all over the top of the cherry pie filling.
- Place pie into preheated oven and bake for 30 minutes.
- Remove from oven and let sit for at at least 4 hours at room temperature to cool completely before slicing.
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