Make the Pie Crust

1. Make 1 recipe of Cream Cheese Pastry. Cut the dough in half; you will only need half of the recipe for the crust since this pie is using a crumble topping instead of a top crust. Keep the pastry in the fridge until you’re ready to use it.

Make the Cherry Filling

1. Make 1 recipe of Cherry Pie Filling. Let the filling cool before placing it in the shell.

Mix the Nut Crumble

1. Mix all the ingredients for the nut crumb topping in a small bowl.  Stir everything together to make pea sized crumbles.
2. Pop the bowl into the freezer to cool while you assemble the pie.

Roll Out the Crust

1. Sprinkle a sheet of parchment

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   with flour. Sprinkle flour on top of the pastry dough and then top it with a second piece of parchment

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   .
2. Roll the crust into a thin round slightly larger than the pie plate

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   .

Dry Fit the Crust

1. Take off the top piece of parchment

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   and flip the crust into the pie plate

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   . Roughly press the pastry into the pie plate

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   , making sure there’s enough to fully cover the sides plus about 1/2″ beyond the top of the plate.
2. If you need to patch the dough to fill out any smaller areas, you can flip the dough out back onto the parchment

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   and roll a patch into place (this dough sticks easily to itself!).
3. When the crust fits as you want, peel off the parchment

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   .

Trim the Pie Crust

1. When the Use a pair of scissors to cut off extra pie dough and even everything up, leaving about 1/2″ of overhanging pastry past the top of the plate.

Crimp the Pie Crust

1. Fold over the overhang to the inside of the plate so that it’s even with the top of the plate. Place a finger under the crust and use the index finger and thumb of your dominant hand to pinch the dough around your finger.
2. Make the pinch pleats all around the top of the pie.
3. Chill the pie crust for 10 minutes while you preheat the oven to 375 F (190 C).

Fill the Pie

1.  Scoop the cherry filling into the chilled crust. Top the pie with the crumble topping.

Bake the Pie

1.  Bake the pie for 40-45 minutes until the crust is golden brown and the crumble topping is crisp and golden.
2. Cool the pie completely before serving.