Prepare to indulge in a dessert that blends the best of sweet and tart! This cherry apple pie is a delightful combination of juicy cherries and tender spiced apples, all nestled in a golden, flaky crust. It’s the perfect harmony of flavors and textures, making it an irresistible treat for any occasion.
Every slice is a celebration of fruity goodness, with the tartness of cherries complementing the natural sweetness of apples. The buttery crust ties it all together, creating a pie that’s as beautiful as it is delicious. Serve it warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an unforgettable dessert experience.
What makes it special? The pairing of cherries and apples brings a unique twist to classic pie recipes, offering a flavor profile that’s as bold as it is comforting.
Ideal for holiday feasts, weekend baking, or simply satisfying your sweet tooth, this cherry apple pie is always a hit. Bonus: it’s just as tasty the next day, so don’t hesitate to sneak a slice for breakfast! Let’s get baking!
Cherry Apple Pie
Equipment
- Dough blender or pastry cutter
- Rolling Pin
- 10-inch pie dish
- Pastry brush
- Mixing bowls
Ingredients
Pie Filling
- 20 g cornstarch
- 2 tsp vanilla extract
- 1 tbsp ground cinnamon
- 4 tart apples, about 700g after peeled, cored, and sliced
- 50 g brown sugar
- 300 g red cherries, pitted & halved
Pie Crust
- 230 g unsalted butter, cold & cubed
- 340 g all-purpose flour
- 140 g ice cold water
- 1 tsp salt
Egg Wash
- 2 tbsp sugar crystals or coarse sugar
- 1 egg, beaten
Instructions
- Mix flour and salt in a bowl.
- Toss cold butter in the flour, pressing into pea-sized pieces.
- Add ice-cold water to form a shaggy dough, pressing and folding it just until it holds.
- Divide, shape into discs, and chill for 2 hours.
- Roll out the first disc on a floured surface and press it into a 10-inch pie dish, leaving a 1-inch overhang.
- For the filling, toss apple slices, cherries, brown sugar, cornstarch, cinnamon, and vanilla.
- Mound the filling onto the bottom crust.
- Roll out the second dough disc and cut into 1-inch strips.
- Arrange the strips into a lattice pattern on the pie.
- Trim edges, crimp the crust, brush with egg wash, and sprinkle with sugar.
- Bake at 425°F for 15 minutes, then lower to 350°F and bake for 50-55 minutes until golden and bubbling.
- Cool for 1-2 hours before serving.
Notes
- Ensure the butter and water are ice cold for a flaky crust.
- Adjust sugar in the filling based on fruit sweetness.
- Chilling the dough prevents shrinking during baking.
Nutrition Facts:
| Calories | 3958kcal |
| Total Fat | 196g |
| Carbohydrates | 517g |
| Protein | 47g |
What To Avoid While Making This Recipe?
- Using Warm Ingredients: Ensure the butter and water are ice cold to create a tender, flaky crust.
- Underbaking the Pie: Removing the pie too early can leave the crust soggy and the filling undercooked. Wait for a golden crust and bubbling filling.
- Skipping the Baking Sheet: Not placing the pie dish on a baking sheet might result in sticky oven spills from overflowing juices.