There’s something delightful about the contrast between a crisp graham cracker crust, sweet cherry filling, and buttery crumble topping.
This cherry pie is simple to assemble yet feels like a bakery-style treat perfect for any gathering.
Why You’ll Love This Recipe
It uses a graham cracker crust for a unique twist on classic cherry pie.
The crumble topping adds texture and a buttery sweetness.
It’s quick to prepare using canned cherry pie filling.
The pie sets beautifully after chilling, making it easy to slice.
What You’ll Need (Ingredient Highlights)
Graham cracker crust provides a sweet and crunchy base.
Cherry pie filling makes the recipe simple and flavorful.
Vanilla essence adds depth to the fruit filling.
Brown sugar and cinnamon create a warm, spiced crumble.
Butter binds the topping for that golden crunch.
Pro Tips Before You Start
Bake the crust briefly before filling to keep it crisp.
Cut cold butter into the topping for the best crumbly texture.
Watch the crust edges—cover with foil if browning too quickly.
Chill the pie before serving for cleaner slices.
How to Make Cherry Pie with Graham Cracker Crust
Step 1 – Prepare the crust
Preheat oven to 350°F (175°C).
Bake graham cracker crust for 5 minutes.
Step 2 – Make the crumble
Mix flour, brown sugar, salt, and cinnamon.
Cut in butter until crumbly.
Step 3 – Prepare filling
Stir vanilla essence into cherry pie filling until blended.
Step 4 – Assemble pie
Pour filling into crust, then top evenly with crumble mixture.
Step 5 – Bake
Bake 40–45 minutes until topping is golden and filling is bubbling.
Step 6 – Cool and set
Cool at room temperature for 2 hours, then refrigerate to set fully.
What to Serve Them With
Serve with vanilla ice cream for a classic pairing.
Top with whipped cream for a light finish.
Pair with coffee or tea for a cozy dessert.
Variations / Substitutions
Swap cherry filling for blueberry or apple for variety.
Add chopped nuts to the crumble for crunch.
Use almond extract instead of vanilla for a nutty twist.
Storage & Leftovers
Store covered in the fridge for up to 4 days.
Freeze for up to 2 months; thaw overnight in the fridge.
Serve chilled or let sit at room temperature for 15 minutes before serving.
FAQs
Can I make the crust from scratch?
Yes, just mix crushed graham crackers with melted butter and sugar, then press into a pan.
Can I use homemade cherry pie filling?
Absolutely, it adds even fresher flavor if you have time.
How do I prevent the crust from getting soggy?
Pre-bake it for 5 minutes and let it cool slightly before adding filling.
Do I need to refrigerate the pie?
Yes, it helps the filling set and makes slicing easier.
Can I use frozen cherries?
Yes, cook them down with sugar and cornstarch to make a quick filling.
How do I know when the pie is done?
The topping should be golden and the filling bubbling.
What if the topping browns too quickly?
Cover loosely with foil and continue baking.
Can I make this ahead of time?
Yes, it tastes even better the next day after chilling.
Is this pie gluten-free?
Not as written, but you can use gluten-free graham crackers and flour.
How do I serve it neatly?
Chill thoroughly and use a sharp knife for clean slices.
Final Thoughts
This cherry pie with graham cracker crust is fruity, buttery, and wonderfully easy to prepare.
The crumble topping makes it irresistible, and it’s perfect for holidays, potlucks, or just a weekend dessert.
