Can I use frozen cherries for Cherry Apple Pie?

Yes, frozen cherries work very well in Cherry Apple Pie. Make sure to thaw them completely and drain any excess liquid before adding them to the filling. This helps prevent the pie from becoming watery during baking.

What apples are best for Cherry Apple Pie?

Tart and firm apples are the best choice for Cherry Apple Pie because they hold their shape while baking. Granny Smith, Honeycrisp, Braeburn, and Pink Lady apples are excellent options for a flavorful and balanced filling.

How do I keep the bottom crust from getting soggy?

To avoid a soggy crust, make sure the filling is not overly wet and always bake the Cherry Apple Pie on the lower oven rack. Using cornstarch in the filling also helps absorb excess fruit juices and keeps the crust crisp.

How long does Cherry Apple Pie stay fresh?

Cherry Apple Pie can stay fresh at room temperature for up to two days when covered properly. For longer storage, refrigerate the pie for up to five days. You can also freeze baked slices for up to three months and reheat them before serving.

Cherry Apple Pie Easy Homemade Recipe

Name: Cherry Apple Pie
Prep time: 1 h
Cook time: 1 h 10 min
Total time: 4 h 10 min
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 1 teaspoon salt; 1 cup unsalted butter, cold and cubed; 1/2 cup ice cold water; 4 tart apples, peeled, cored, and sliced; 2 cups red cherries, pitted and halved; 1/4 cup brown sugar; 2 tablespoons cornstarch; 1 tablespoon ground cinnamon; 2 teaspoons vanilla extract; 1 egg, beaten; 2 tablespoons coarse sugar or sugar crystals

Description

Cherry Apple Pie is a flaky homemade fruit pie filled with sweet cherries, tart apples, warm cinnamon, and a buttery golden crust. This comforting dessert combines classic apple pie flavors with juicy cherries for the perfect holiday or family-style treat.

Ingredients

Scale

2 3/4 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold and cubed
1/2 cup ice cold water
4 tart apples, peeled, cored, and sliced
2 cups red cherries, pitted and halved
1/4 cup brown sugar
2 tablespoons cornstarch
1 tablespoon ground cinnamon
2 teaspoons vanilla extract
1 egg, beaten
2 tablespoons coarse sugar or sugar crystals

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Instructions

In a large bowl, combine the flour and salt. Cut the cold butter into the flour mixture until pea-sized crumbs form.
Slowly add the ice cold water and mix until a shaggy dough forms.
Divide the dough into two discs, wrap in plastic wrap, and chill for at least 2 hours.
Preheat the oven to 425°F.
Roll out the first dough disc and place it into a 9-inch pie dish.
In a separate bowl, combine apples, cherries, brown sugar, cornstarch, cinnamon, and vanilla extract.
Spoon the fruit filling into the prepared pie crust.
Roll out the second dough disc and cut into strips to create a lattice top.
Arrange the lattice over the filling, trim excess dough, and crimp the edges.
Brush the crust with beaten egg and sprinkle with coarse sugar.
Bake the pie for 15 minutes at 425°F, then reduce the temperature to 350°F and bake for 50 to 55 minutes until golden brown and bubbling.
Allow the pie to cool for at least 1 to 2 hours before slicing and serving.

Notes

Keep the butter and dough cold for the flakiest crust.
Use tart apples like Granny Smith or Honeycrisp for balanced flavor.
Drain frozen cherries well before using to avoid excess moisture.
Let the pie cool completely so the filling can properly set.
Serve warm with vanilla ice cream or whipped cream for extra flavor.

Prep Time: 1 hour
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 495
Sugar: 19g
Sodium: 309mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 4g
Protein: 6g
Cholesterol: 82mg