Apple and Cherry Pie Recipe

Course: Dessert

Cuisine: American

Keyword: Apple and cherry pie recipe, Apple Cherry Pie, Apple Pie, Cherry Pie

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: Servings

Calories: 473kcal

This Apple and Cherry Pie layers tart Granny Smith apples with sweet cherries inside a buttery, flaky double crust. Using a food processor makes the dough quick and foolproof, while the filling bakes into a bubbling, fragrant dessert that tastes like comfort in every slice.

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US Customary - Metric

Ingredients

Pie Crust

2 ¼ cups all-purpose flour
¾ teaspoon salt
1 teaspoon sugar
¾ cup cold unsalted butter diced
⅓ – ½ cup chilled water

Pie Filling

5 –6 firm Granny Smith apples peeled, cored, and sliced into wedges
Juice of 1 lemon
10 ounces sweet cherries pitted and halved
½ cup white sugar
¼ cup packed light brown sugar
⅓ cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
1 tablespoon unsalted butter to dot over the filling

For the Top

1 egg + 1–2 tablespoons water for egg wash
Additional sugar for sprinkling

Instructions

Make the Pie Crust (Food Processor Method)

Add the flour, salt, and sugar to the bowl of a food processor. Pulse to combine.
Add the cold butter and pulse until the mixture has large pea-sized bits of butter.
Add the chilled water a little at a time, pulsing briefly after each addition. Stop as soon as the dough holds together; it may still look a bit shaggy.
Turn out the dough, divide into two discs (one slightly larger for the bottom crust), wrap, and refrigerate for at least 30 minutes before using.

Prepare the Filling

In a large bowl, toss the apples and cherries with lemon juice and vanilla.
Add the white sugar, brown sugar, flour, and cinnamon; toss until evenly coated.

Assemble the Pie

Roll out the larger disc of dough and fit it into a 9-inch pie pan. Fill with the apple and cherry mixture. Dot the filling with 1 tablespoon of butter.
Roll out the second disc of dough and place it over the fruit. Crimp the edges to seal and cut a few steam vents on top. (Alternatively, cut into strips and create a lattice.)
Brush the crust with egg wash and sprinkle lightly with sugar.

Bake the Pie

Preheat the oven to 425°F (220°C). Bake the pie for 12 minutes.
Reduce the heat to 350°F (175°C), loosely cover the top with foil, and continue baking for 40–50 minutes.
For extra browning, remove the foil during the last 5–10 minutes. The pie is ready when the filling bubbles through the vents or lattice.

Serve

Let the pie cool for at least 1 hour before slicing. Serve warm or at room temperature with vanilla ice cream or whipped cream.

Notes

By hand crust method: Combine flour, salt, and sugar in a bowl. Toss in the cold butter. Using your fingertips, press and rub the butter into the flour until you have a shaggy mixture with flattened butter pieces. Gradually drizzle in chilled water, tossing with a fork until the dough just holds together. Divide, wrap, and chill as directed.

The crust can be refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition