Cherry Apple Pie: A Delicious Fusion of Flavors for Every Occasion
- Prep
- 60 min
- Cook
- 70 min
- Total
- 130 min
- Serves
- 8
- Calories
- 495 kcal
- Carbs
- 67.00 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
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 until you have a coarse flour mixture.
- 2
Make a well in the middle of the flour. Pour ice cold water into the well. Mix until it forms a shaggy dough.
- 3
Turn the dough out onto plastic wrap, press it together, and fold it onto itself until it holds. Don't overwork.
- 4
Cut the dough into two portions, form into discs, wrap in plastic wrap, and chill for at least 2 hours or overnight.
- 5
Roll out the first disc to 1/8" thick, then place it in a 10" pie dish.
- 6
In a bowl, combine apples, cherries, brown sugar, cornstarch, cinnamon, and vanilla extract. Toss to coat.
- 7
Fill the pie with the mixture to form a dome.
- 8
Roll out the second disc, cut into strips, and create a lattice on top of the filling.
- 9
Crimp the edges and preheat the oven to 425°F.
- 10
Brush with egg wash, sprinkle with sugar, then bake for 15 minutes at 425°F followed by 50-55 minutes at 350°F.
- 11
Let cool for 1-2 hours before serving.