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Cherry Apple Pie

Cherry Apple Pie

This cherry apple pie combines sweet cherries and tart apples in a flaky homemade crust. It’s warm, fruity, and perfect for any cozy dessert craving.
Prep Time 3 hours
Cook Time 1 hour 10 minutes
Total Time 4 hours 10 minutes
Servings: 1 9" pie
Course: Dessert
Cuisine: American
Calories: 3958

Ingredients
  

Ingredients
  • 340 g all-purpose flour
  • 1 teaspoon salt
  • 230 g unsalted butter, cold and cubed
  • 140 g ice cold water
  • 4 count tart apples (about 700 g after peeled and sliced)
  • 300 g red cherries, halved and pitted
  • 50 g brown sugar
  • 20 g cornstarch
  • 1 tablespoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 1 count egg, beaten
  • 2 tablespoons coarse sugar or sugar crystals

Equipment

  • Large mixing bowl
  • Rolling Pin
  • Plastic wrap
  • 9-inch pie dish
  • Pastry brush
  • Sharp knife
  • Measuring cups and spoons
  • Oven

Method
 

Instructions
  1. In a large bowl, mix flour and salt. Add cold butter and press into the flour until it looks like crumbs with small lumps.
  2. Pour ice-cold water into the center and mix just until the dough forms. Don’t overwork it.
  3. Divide the dough into two balls, flatten into discs, wrap in plastic, and chill for at least 2 hours.
  4. Roll out one disc to about 1/8 inch thick and place it into a 9" pie dish. Leave a bit of overhang around the edges.
  5. In another bowl, toss the apple slices and cherries with brown sugar, cornstarch, cinnamon, and vanilla until coated.
  6. Pour the filling into the crust, forming a slight mound in the center.
  7. Roll out the second dough disc and slice into strips. Weave them over the top in a lattice pattern. Trim and crimp the edges.
  8. Preheat oven to 425°F (220°C). Brush the top with beaten egg and sprinkle with coarse sugar.
  9. Bake at 425°F for 15 minutes, then reduce heat to 350°F (175°C) and bake for another 55 minutes until golden and bubbling.
  10. Let the pie cool for 1–2 hours before slicing to let the filling set.