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Cherry Apple Pie

This delicious cherry apple pie combines sweet and tart flavors with a flaky crust, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 340 g all-purpose flour
  • 1 teaspoon salt
  • 230 g unsalted butter (cold & cubed)
  • 140 g ice cold water
For the Pie Filling
  • 4 tart apples (about 700g after peeled, cored, and sliced) Opt for Granny Smith for tartness.
  • 300 g red cherries (pitted & halved) Fresh or frozen (thaw and drain if frozen).
  • 50 g brown sugar Can use honey for a sweeter option.
  • 20 g cornstarch
  • 1 tablespoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 1 egg (beaten) For brushing the crust.
  • 2 tablespoons sugar crystals or coarse sugar For topping.

Method
 

Preparation of the Crust
  1. Combine the all-purpose flour and salt in a large mixing bowl.
  2. Add the cold, cubed unsalted butter and mix until the texture looks like coarse crumbs.
  3. Slowly pour in the ice-cold water, mixing until the dough comes together. Do not overmix.
  4. Divide the dough into two equal portions, wrap in plastic wrap, and refrigerate for at least one hour.
Preparation of the Filling
  1. Peel, core, and slice the tart apples and place them in a bowl.
  2. Add the halved red cherries, brown sugar, cornstarch, ground cinnamon, and vanilla extract. Mix gently until coated.
Assembling the Pie
  1. Preheat oven to 220°C (425°F). Roll out one dough disk and fit it into a pie dish.
  2. Fill the crust with the fruit mixture, spreading it evenly.
  3. Roll out the second disk of dough and place it over the filled pie. Seal edges and cut slits in the top crust.
  4. Brush the top with beaten egg and sprinkle with sugar crystals.
Baking
  1. Bake in preheated oven for 45-50 minutes, checking for doneness at 45 minutes.
  2. Remove from oven and let cool for at least 30 minutes before serving.

Notes

Serve warm or at room temperature with vanilla ice cream or whipped cream. Can store at room temperature for 2 days or refrigerate for 4-5 days. Freeze for up to 3 months.