Cherry Apple Pie
This cherry apple pie is made with a crispy and flaky pie crust with a juicy cherry and apple filling. It's the perfect easy twist on a classic apple pie!
Equipment
- 1 dough blender, optional
- 1 pastry wheel, optional
- 1 kitchen scissors, optional
Ingredients
Pie Crust
- 340 g all-purpose flour
- 1 teaspoon salt
- 230 g unsalted butter, cold & cubed
- 140 g ice cold water
Pie Filling
- 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
Egg Wash
- 1 egg, beaten
- 2 tablespoons sugar crystals or coarse sugar
Instructions
Pie Crust
- Cut butter into flour: In a mixing bowl, stir together flour and salt. Toss the cold butter in the flour. Use a dough blender or your fingers to press the butter into pea-sized pieces, tossing them in flour occasionally, until you have a coarse flour mixture.
- Hydrate flour: Make a well in the middle of the flour. Pour ice cold water into the well. Mix the flour and water together until it forms a shaggy dough.
- Form dough: Turn the dough out onto a sheet of plastic wrap. Use your hands to press the dough together and fold it onto itself 2-3 times, just until it holds together. Don't overwork the dough.
- Chill dough: Cut the dough into two portions. Shape each half into a flattened disc shape. Wrap each disc in plastic wrap and chill them in the fridge for at least 2 hours or overnight.
- Bottom crust: On a floured surface, roll out the first disc of dough until about ⅛" thick, lifting and turning it to prevent it from sticking to the surface. Roll the dough onto the rolling pin and unroll it over a 10" pie dish. Press the dough into the bottom edges of the pie dish. Trim any excess dough, leaving about a 1" overhang on the edge of the pie dish.
Pie Filling
- Make filling: In a mixing bowl, add apple slices, pitted cherries, brown sugar, cornstarch, cinnamon, and vanilla extract. Toss together to coat.
- Add filling: Add the cherry and apple filling into the pie dish on top of the bottom crust. There should be enough filling to form a dome since it will lose a bit of volume after being baked.
Assemble the Pie
- Top crust: On the same floured surface, roll out the second disc of dough until about ⅛" thick. Use a knife or pastry wheel to cut 1" strips. For the braids, cut two of the strips into 3 strands and braid them together, slightly stretching the dough to make it thinner.
- Make lattice: Lay down the first two strips in a cross on top of the pie filling. Lay down a strip on either side of the strip that's on the bottom. Alternate lifting up every other strip and placing down a new strip. Repeat with the opposite strips. Once finished, trim the lattice to about the same size as the pie dish.
- Crimp the crust: Fold over the excess dough edges and press down to thin out the crust. Use your index finger and thumb on both hands to press the crust into a wavy pattern.
- Preheat: Preheat the oven to 425°F.
- Egg wash: Use a pastry brush to gently brush beaten egg across the dough. Sprinkle with sugar crystals.
- Bake: Place the pie dish on top of a baking sheet to catch any overflowing juices and bake the pie at 425°F for 15 minutes. Lower the temperature to 350°F and bake for another 50-55 minutes or until the crust is golden brown and the filling is bubbling.
- Cool: Let the pie cool for at least 1-2 hours for the filling to set or until you can touch the bottom of the dish with your hand. Slice and serve with a scoop of ice cream!
Video
Nutrition
Calories: 3958kcal | Carbohydrates: 517g | Protein: 47g | Fat: 196g | Saturated Fat: 120g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 50g | Trans Fat: 8g | Cholesterol: 658mg | Sodium: 2473mg | Potassium: 1665mg | Fiber: 33g | Sugar: 150g | Vitamin A: 8580IU | Vitamin C: 40mg | Calcium: 336mg | Iron: 23mg
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