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The freshly baked Cherry Apple Pie resting on a wire rack atop the white marble cooktop. The golden crust and glistening filling invite anticipation as the pie cools for serving.

Cherry Apple Pie Recipe

This delightful Cherry Apple Pie combines tart apples and juicy cherries in a flaky lattice crust, baked to golden perfection. Perfectly sweet and spiced, it’s a slice of dessert heaven!
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Chilling Time 2 hours
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 3958 kcal

Equipment

  • Mixing bowl
  • Dough blender or fork
  • Plastic Wrap
  • Rolling Pin
  • 10-inch pie dish
  • Knife or pastry wheel
  • Pastry brush
  • Baking sheet

Ingredients
  

Pie Crust

  • 340 g all-purpose flour
  • 1 teaspoon salt
  • 230 g unsalted butter cold & cubed
  • 140 g ice cold water

Pie Filling

  • 4 tart apples about 700g after peeled, cored, and sliced
  • 300 g red cherries pitted & halved
  • 50 g brown sugar
  • 20 g cornstarch
  • 1 tablespoon ground cinnamon
  • 2 teaspoons vanilla extract
  • Egg Wash
  • 1 egg beaten
  • 2 tablespoons sugar crystals or coarse sugar

Instructions
 

  • Mix flour, salt, and cold butter to create a coarse mixture; hydrate with cold water and form a dough. Chill for 2 hours.
    A glass mixing bowl on the white marble cooktop containing flour, salt, and cubes of cold butter. A hand mixes the ingredients with a pastry cutter, forming a coarse mixture. Nearby, a glass of ice-cold water awaits to hydrate the dough.
  • Roll out one dough disc, line a pie dish, and trim excess, leaving a 1-inch overhang.
    A disc of freshly formed pie dough wrapped in plastic wrap, resting on the white marble cooktop. The surface is lightly dusted with flour, and a rolling pin sits nearby, signaling readiness for the next step after chilling
  • Toss apples, cherries, sugar, cornstarch, cinnamon, and vanilla to coat; fill the pie dish with the mixture.
    A glass mixing bowl on the white marble cooktop containing tart apple slices, halved red cherries, brown sugar, cornstarch, cinnamon, and vanilla extract. A wooden spoon is mid-motion, tossing the vibrant mixture.
  • Roll out the second dough disc, cut strips for a lattice top, and braid some strips for decoration.
    The second dough disc being rolled out on the white marble cooktop. A pastry wheel is cutting strips of dough for the lattice top, and a few braided strips are arranged neatly nearby for decoration.
  • Arrange lattice over the filling, crimp edges, brush with egg wash, and sprinkle sugar.
    The prepared pie dish on the white marble cooktop, filled with the colorful apple and cherry mixture, slightly mounded in the center. The edges of the dough overhang are visible, awaiting the lattice top.
  • Bake at 425°F for 15 minutes, then at 350°F for 50-55 minutes until golden and bubbling.
    The pie on the white marble cooktop as a brush applies an even coat of egg wash over the lattice top. A hand sprinkles coarse sugar crystals, which glisten under the warm kitchen light
  • Cool the pie for 1-2 hours before serving.
    The freshly baked Cherry Apple Pie resting on a wire rack atop the white marble cooktop. The golden crust and glistening filling invite anticipation as the pie cools for serving.