There’s something truly comforting about a warm slice of pie, especially when it’s a delightful cherry apple pie. Growing up, my family would gather around the kitchen, savoring the heavenly scent of baked apples and cherries wafting through our home. This pie combines the tartness of cherries with the sweetness of apples, creating a harmonious blend of flavors that’s perfect for any occasion. With a homemade crust and fresh fruit, this pie is a labor of love that is surprisingly simple to make.
What makes this cherry apple pie truly special is its flaky crust and rich filling. Each bite is a symphony of textures: the buttery crust, the tender apple slices, and the juicy, vibrant cherries. This pie isn’t just a dessert; it’s a celebration, whether it’s for a holiday gathering or a casual family dinner.
Why you’ll love cherry apple pie
- The balance of sweet and tart flavors creates an exciting taste experience.
- A buttery, flaky crust that melts in your mouth.
- Easily made ahead for special occasions or weeknight desserts.
- Uses seasonal fruits, making it a perfect summer or fall treat.
- Great for sharing or impressing guests at gatherings.
“This cherry apple pie tastes incredible and is so simple to make.”
Step-by-step overview
Making cherry apple pie involves preparing a buttery pie crust, creating a sweet and tangy filling of apples and cherries, and finally assembling the pie before baking it to perfection. Each step is straightforward and rewarding, leading you to a delicious dessert that’s hard to resist.
What ingredients do I need for cherry apple pie?
- 340 g all-purpose flour
- 1 teaspoon salt
- 230 g unsalted butter (cold & cubed)
- 140 g ice cold water
- 4 tart apples (about 700g after peeled, cored, and sliced)
- 300 g red cherries (pitted & halved)
- 50 g brown sugar
- 20 g cornstarch
- 1 tablespoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 egg (beaten)
- 2 tablespoons sugar crystals or coarse sugar
Ingredient notes & swaps
- All-purpose flour can be substituted with whole wheat flour for a nuttier flavor.
- Use different types of apples, such as Granny Smith for extra tartness or Honeycrisp for sweetness.
- Frozen cherries can be used if fresh ones aren’t available.
- Keep in mind that this pie contains gluten and dairy, so it may not be suitable for those with specific allergies.
How do I make cherry apple pie step-by-step?
The process of making cherry apple pie is broken down into making the pie crust, preparing the filling, and finally assembling and baking the pie.
- Prepare the pie crust: In a bowl, mix the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the ice cold water, mixing until a dough forms. Divide the dough into two disks, wrap in plastic, and refrigerate for at least 30 minutes.
- Make the filling: In another bowl, combine sliced apples, cherry halves, brown sugar, cornstarch, cinnamon, and vanilla extract. Toss until the fruits are well coated. Let it sit while the crust chills.
- Roll the crust: Roll out one dough disk on a floured surface until it’s about 3 mm thick. Carefully place it into a pie pan.
- Add the filling: Pour the apple and cherry mixture into the crust, distributing it evenly.
- Top it off: Roll out the second disk of dough and place it over the filling. Cut slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with sugar crystals.
- Bake: Place the pie in a preheated oven and bake until the crust is golden brown and the filling is bubbly.
- Cooling: Let the pie cool before slicing. This ensures the filling sets up nicely.
Pro Tip: Make sure to chill your butter before adding it to the flour for a flakier crust.
Visual cues for doneness include a golden brown crust and bubbling filling that oozes from the slits.
Helpful cooking tips
- Use a food processor for quicker pie crust preparation.
- Allow your pie crust to rest before rolling it out to relax the gluten for a softer texture.
- If your filling appears too runny, add a bit more cornstarch to help thicken it.
- Bake the pie on a baking sheet to catch any overflowed juices and prevent a messy oven.
- Serve warm with a scoop of vanilla ice cream for a delightful contrast in temperature.
How should I serve it?
Cherry apple pie is both stunning and delicious on its own, but it can be elevated with a few simple touches. Serve each slice topped with a scoop of vanilla ice cream or a dollop of whipped cream. You can also sprinkle some additional cinnamon or drizzle a little caramel sauce over the top for a gourmet finish.
Can I make it ahead? How do I store and reheat it?
Yes, you can prepare the cherry apple pie ahead of time. It can be baked and then stored in the refrigerator for up to three days. For longer storage, consider freezing the unbaked pie; just wrap it tightly before freezing. When ready to eat, bake straight from the freezer, adding a few extra minutes to the baking time.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How do I fix common issues?
- Soggy crust: Ensure your fruit is well-drained, and consider blind-baking the crust before adding the filling to give it a head start.
- Filling spills over: If the filling is too full, use less fruit or add more cornstarch to thicken it.
- Underbaked filling: If the crust is browning too quickly, cover the edges with foil and continue baking until the filling is cooked through.
- Bland flavor: A pinch of salt can enhance sweetness, and ensure you use enough sugar in your filling.
- Hard crust: If overworked, the dough can become tough. Handle it gently and avoid over-kneading.
What variations can I try?
- For a nutty flavor, add chopped pecans or walnuts to the filling (optional).
- Substitute half of the cherries with blueberries or raspberries for a mixed berry pie (optional).
- Drizzle some lemon juice over the fruit for a zesty kick.
- Experiment with different spices like nutmeg or allspice for added warmth.
FAQs
Can I use frozen fruit for the filling?
Yes, frozen cherries and apples can be used. Just thaw them and drain any excess moisture before mixing them with the other filling ingredients.
How do I know when the pie is done?
Look for a golden-brown crust and bubbling juices in the center. A toothpick inserted into the apples should come out tender.
Is it better to make the filling ahead of time?
While you can prepare the filling ahead of time, it’s best to mix it just before assembling the pie to prevent the fruits from getting too mushy.
Can I add other fruits?
Certainly! Feel free to incorporate other fruits like peaches or berries for a unique flavor profile.
What type of apples are best for this pie?
Tart apples like Granny Smith or Honeycrisp are excellent choices, as they hold their shape well during baking and balance the sweetness of the cherries.
Cherry Apple Pie
Ingredients
Method
- In a bowl, mix the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the ice cold water, mixing until a dough forms.
- Divide the dough into two disks, wrap in plastic, and refrigerate for at least 30 minutes.
- In another bowl, combine sliced apples, cherry halves, brown sugar, cornstarch, cinnamon, and vanilla extract. Toss until the fruits are well coated. Let it sit while the crust chills.
- Roll out one dough disk on a floured surface until it’s about 3 mm thick. Carefully place it into a pie pan.
- Pour the apple and cherry mixture into the crust, distributing it evenly.
- Roll out the second disk of dough and place it over the filling. Cut slits in the top crust to allow steam to escape.
- Brush the crust with the beaten egg and sprinkle with sugar crystals.
- Place the pie in a preheated oven and bake until the crust is golden brown and the filling is bubbly.
- Let the pie cool before slicing to ensure the filling sets up nicely.