Recipe Card
Cherry Apple Pie: A Delectable Twist on a Classic Dessert
- Prep
- 60 min
- Cook
- 55 min
- Total
- 115 min
- Serves
- 8
- Calories
- 494 kcal
- Carbs
- 65.00 g
Ingredients
- 340 gall-purpose flour
- 1 teaspoonsalt
- 230 gunsalted butter (cold & cubed)
- 140 gice cold water
- 4tart apples ((about 700g after peeled, cored, and sliced))
- 300 gred cherries ((pitted & halved))
- 50 gbrown sugar
- 20 gcornstarch
- 1 tablespoonground cinnamon
- 2 teaspoonsvanilla extract
- 1egg ((beaten))
- 2 tablespoonssugar crystals or coarse sugar
Instructions
- 1
Cut butter into flour: Stir together flour and salt, then cut in cold butter until pea-sized pieces form.
- 2
Hydrate flour: Make a well in the flour, pour in ice cold water, and mix until a shaggy dough forms.
- 3
Form dough: Turn dough onto plastic wrap and form into a disc. Chill for 2 hours or overnight.
- 4
Bottom crust: Roll out first disc and fit into pie dish. Trim excess leaving 1" overhang.
- 5
Make filling: Mix apple slices, cherries, brown sugar, cornstarch, cinnamon, and vanilla.
- 6
Add filling: Pour filling into pie dish over bottom crust.
- 7
Top crust: Roll out second disc, cut strips for lattice, and arrange over pie filling.
- 8
Crimp the crust: Fold edges over and crimp to seal.
- 9
Preheat oven: Preheat to 425°F.
- 10
Egg wash: Brush beaten egg over dough and sprinkle with sugar.
- 11
Bake: Bake at 425°F for 15 minutes, lower to 350°F and bake for 50-55 minutes.
- 12
Cool: Let cool for 1-2 hours before slicing and serving.