Cherry Apple Pie
This easy homemade cherry apple pie combines juicy cherries and crisp apples under a golden, flaky crust for a sweet-tart dessert that’s perfect for any occasion. With simple ingredients and foolproof instructions, it’s a crowd-pleasing treat you’ll want to make again and again.
- Prep Time: 25 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 cups fresh or frozen cherries, pitted (preferably tart cherries; thaw and drain if frozen)
- 3 medium apples (about 1.5 lbs), peeled, cored, and sliced (mix of Granny Smith and Honeycrisp recommended)
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp unsalted butter, diced
- 2 store-bought pie crusts (or homemade: 2 1/2 cups all-purpose flour, 1 cup unsalted butter cold and cubed, 1 tsp salt, 1 tbsp sugar, 6–8 tbsp ice water)
- 1 egg, beaten with 1 tbsp milk or water (for egg wash)
- 1–2 tbsp coarse sugar (optional, for topping)
Instructions
- Peel, core, and slice the apples into thin wedges (about 1/4 inch thick). Pit fresh cherries or thaw and drain frozen cherries.
- In a large bowl, combine apples, cherries, sugar, cornstarch, lemon juice, cinnamon, and salt. Toss gently until evenly coated. Let sit for 5 minutes.
- If using store-bought pie dough, let it soften for 5 minutes before unrolling. For homemade crust, mix flour, salt, and sugar. Cut in cold butter until crumbly, then add ice water one tablespoon at a time until dough comes together. Chill for 30 minutes, then roll out.
- Preheat oven to 400°F (200°C). Fit one crust into a 9-inch pie dish, pressing gently into corners.
- Pour the cherry apple filling (with juices) into the crust. Dot with diced butter.
- Lay the second crust over the filling. Trim excess dough, leaving a 1/2-inch overhang. Fold under and crimp edges. Cut 4-6 small slits in the top for steam, or create a lattice if desired.
- Brush the top crust with egg wash and sprinkle with coarse sugar if using.
- Place pie on a parchment-lined baking sheet. Bake at 400°F for 20 minutes, then reduce heat to 350°F (175°C) and bake another 35-40 minutes, until crust is golden and filling is bubbling. Cover edges with foil if browning too quickly.
- Cool pie on a rack for at least 2 hours before slicing to allow filling to set.
Notes
For best results, use a mix of tart and sweet apples. If using frozen cherries, thaw and drain well to avoid a watery filling. Protect pie edges with foil if browning too quickly. Let the pie cool completely before slicing for a set filling. For gluten-free or vegan adaptations, use appropriate crusts and skip the egg wash.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 28
- Sodium: 260
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 55
- Fiber: 3
- Protein: 5
Keywords: cherry apple pie, fruit pie, easy pie recipe, homemade dessert, summer pie, holiday dessert, apple cherry pie, potluck dessert