The smell of freshly baked pie wafting through the kitchen—it’s pure magic, isn’t it? This Cherry Apple Pie recipe combines the tart juiciness of cherries with the sweet crispness of apples in a buttery, golden crust that’s all homemade. Trust me, once you try this recipe, it’s going to be your new go-to for desserts. Whether it’s a cozy holiday dinner or just a random Tuesday, this pie hits the spot every time!
I first stumbled upon this pairing during a summer picnic. There was a cherry tree nearby, and someone brought apple pie. Mixing the two flavors was an accidental stroke of genius, and I’ve been perfecting this combo ever since. What makes this recipe even better? It’s super easy to make, and you don’t need any fancy equipment or rare ingredients. Let me show you how to whip up a pie that’s as stunning to look at as it is to eat!
Why You’ll Love This Recipe
- Perfect Flavor Pairing: The tartness of cherries balances beautifully with the sweetness of apples.
- Homemade Goodness: Nothing beats the taste and texture of a homemade pie crust!
- Simple Ingredients: You probably already have most of what you need in your pantry.
- Versatile Dessert: Great for holidays, birthdays, or just because you’re craving pie.
- Kid-Friendly: This pie is always a hit at family gatherings—kids especially love the colorful filling.
This recipe stands out because it’s easy to follow and doesn’t require pie-making expertise. The fruit filling is perfectly balanced (not overly sweet!), and the crust is flaky without being overly complicated to make. Plus, you can customize it to suit your tastes or dietary needs. It’s the kind of dessert that makes you feel proud—you’ll want to show it off to friends and family!
What Ingredients You Will Need
This Cherry Apple Pie recipe uses simple, wholesome ingredients to create bold flavors and a beautiful texture. Here’s what you’ll need:
For the Pie Crust:
- 2 ½ cups (315g) all-purpose flour
- 1 cup (226g) unsalted butter, cold and cubed
- 1 tsp salt
- 1 tsp sugar
- 6-8 tbsp ice water
For the Filling:
- 2 cups (300g) fresh cherries, pitted
- 2 cups (300g) apples, peeled and sliced thinly (Honeycrisp or Granny Smith work great)
- ¾ cup (150g) granulated sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tbsp lemon juice
- 1 tbsp unsalted butter
Optional Topping:
- 1 egg, beaten (for egg wash)
- 2 tbsp coarse sugar (for sprinkling)
If you’re missing fresh cherries, you can use frozen ones—just make sure to thaw and drain them first. For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. And if you’re avoiding dairy, use a plant-based butter alternative for the crust.
Equipment Needed
- Mixing bowls
- Rolling pin
- Pie dish (9-inch)
- Pastry cutter or food processor (for the crust)
- Knife and cutting board
- Measuring cups and spoons
- Small brush (for egg wash)
If you don’t have a pastry cutter, you can use forks to blend the butter into the flour. A glass pie dish works well if you don’t have a ceramic one—it helps you check the bottom of the crust while baking.
Preparation Method
- Make the Pie Crust: In a large bowl, mix the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter (or forks) to blend until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Divide into two discs, wrap in plastic, and chill for 30 minutes.
- Prepare the Filling: In a large bowl, combine cherries, sliced apples, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Toss until the fruit is evenly coated.
- Roll Out the Dough: On a floured surface, roll out one dough disc to fit your pie dish. Gently transfer it into the dish, trimming any excess that hangs over the edge.
- Assemble the Pie: Pour the filling into the crust-lined dish and dot with small pieces of butter. Roll out the second dough disc and place it over the filling. Seal the edges and cut slits on top to allow steam to escape.
- Add Topping: Brush the top crust with beaten egg and sprinkle with coarse sugar for a golden finish.
- Bake: Preheat your oven to 375°F (190°C). Bake the pie for 50-60 minutes or until the crust is golden brown and the filling is bubbling.
- Cool: Let the pie cool for at least 2 hours before slicing to allow the filling to set properly.
If your crust edges start to brown too quickly, cover them with foil halfway through baking. And don’t skip the cooling time—it’s tempting, but slicing too soon can cause the filling to run.
Cooking Tips & Techniques
- Keep Your Butter Cold: Cold butter is key to a flaky crust. If it starts to soften while you’re working, pop the dough back in the fridge for a few minutes.
- Don’t Overwork the Dough: Handle the crust gently to avoid a tough texture. Stop mixing as soon as the dough comes together.
- Use Fresh Ingredients: Fresh cherries and apples make a big difference in flavor and texture—don’t skimp here!
- Adjust Sweetness: Taste your filling before baking. If your fruit is extra ripe, you might want to reduce the sugar slightly.
- Prevent Soggy Bottoms: Sprinkle a little cornstarch on the bottom crust before adding the filling to help absorb excess moisture.
These tips will ensure your pie turns out as delicious as possible, with a perfectly flaky crust and a filling that’s not too runny or overly sweet.
Variations & Adaptations
- Gluten-Free Option: Use a gluten-free flour blend for the crust.
- Dairy-Free Option: Substitute the butter with plant-based alternatives in both the crust and filling.
- Seasonal Twist: Swap cherries with cranberries for a festive holiday pie.
- Spiced Up Version: Add a pinch of cardamom to the filling for a unique flavor profile.
- Mini Pies: Use a muffin tin to create individual-sized pies—perfect for parties!
Last summer, I tried adding a handful of blueberries to the filling, and it was a game-changer. Don’t be afraid to experiment with your favorite fruits and spices!
Serving & Storage Suggestions
This pie is best served slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a more decadent treat, drizzle caramel sauce over the top.
Store leftover pie in the refrigerator for up to 3 days. To freeze, wrap slices tightly in plastic wrap and place them in an airtight container for up to 3 months. Reheat in the oven at 300°F (150°C) until warmed through, or enjoy it cold—the flavors deepen beautifully over time!
Nutritional Information & Benefits
Each slice (based on 8 servings) contains approximately:
- Calories: 320
- Fat: 15g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 4g
Cherries are packed with antioxidants, while apples provide fiber and vitamins. This pie strikes a balance between indulgence and a touch of wholesome goodness.
Conclusion
This Cherry Apple Pie recipe is the perfect homemade dessert to impress your loved ones—or simply treat yourself. It’s easy to make, visually stunning, and absolutely delicious. Whether you stick to the classic recipe or try one of the variations, this pie will quickly become a favorite.
I’d love to hear how your pie turns out! Leave a comment below with your thoughts or share your own twist on the recipe. Happy baking, and remember—homemade pie is always worth the effort!
FAQs
Can I make this pie ahead of time?
Yes! You can bake the pie a day in advance and store it covered in the fridge. Warm it up before serving for that fresh-baked taste.
Can I use frozen cherries?
Absolutely. Just thaw and drain them before using to avoid excess moisture in the filling.
How do I prevent my crust from shrinking?
Chill the crust before baking and avoid stretching it when transferring to the pie dish.
What’s the best way to pit cherries?
A cherry pitter works wonders, but you can also use a straw or the tip of a knife if you don’t have one.
Can I make this pie vegan?
Yes! Use a plant-based butter alternative for the crust and skip the egg wash, or use almond milk for a similar effect.
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