Apple Cherry Pie Filling Recipes

APPLE CHERRY PIE

Steps:

• Preheat oven to 375¡F. In bowl, stir together sugar, cornstarch and cinnamon. Add apples to cinnamon-sugar mixture; mix thoroughly. Add cherries and lemon juice; mix thoroughly. Place mixture in pie crust; dot with butter. For topping, stir together flour and brown sugar. Cut in butter until crumbly; sprinkle over apples and butter. Bake 40 to 50 minutes, until crust is golden. Remove to wire rack and cool. *May use fresh cherries with pits removed; frozen cherries, thawed and drained; OR canned cherries, drained. Makes 8 servings

APPLE-CHERRY LATTICE PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add one-quarter of the butter; process until it disappears into the flour, about 30 seconds. Add the remaining butter and pulse until the mixture looks like cornmeal with bean-size bits of butter. Combine the water and vodka and drizzle over the flour mixture. Pulse until the dough just starts coming together but stop before it gathers into a ball. Divide evenly between 2 pieces of plastic wrap and gently pat each into a disk, using the plastic wrap to help you. (If the dough seems dry with large bits of butter, turn it out onto a work surface and use the heel of your hand to press the dough together.) Wrap tightly and refrigerate until firm, at least 1 hour and up to 24 hours.
• Make the filling: Peel and thinly slice the apples; toss in a bowl with the lemon juice. Melt the butter in a large skillet over medium-high heat; add the apples and cook, tossing occasionally, until juicy, about 10 minutes. Remove from the heat; fold in the cherries, flour, extract and allspice. Transfer to a bowl and let cool completely, about 30 minutes.
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; refrigerate until ready to fill. Place a piece of parchment paper on an inverted baking sheet. Roll out the remaining disk of dough into a 12-inch round, transfer to the parchment and refrigerate until firm, about 30 minutes.
• Transfer the dough (on the parchment) to a work surface. Using a fluted pastry wheel or a chef's knife, cut the dough into 14 to 16 half-inch-wide strips. Weave into a lattice on the parchment. Slide back onto the baking sheet and refrigerate until firm, about 30 minutes.
• Pour the filling into the crust. Gently slide the lattice off the parchment and onto the fruit, adjusting as needed; trim the excess dough if needed, leaving a 1-inch overhang. Fold the overhanging dough under itself. Brush the lattice with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie 30 minutes.
• Position a rack in the lowest position of the oven and preheat to 400 degrees F. Place the pie on a foil-lined baking sheet and bake until the crust is deep golden brown and the filling is bubbling, about 1 1/2 hours. Transfer to a rack and let cool at least 2 hours.

SOUR CHERRY-APPLE PIE

Steps:

• Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Toss the butter cubes in the flour mixture, then press the cubes between your fingertips until you have large, thin flour-coated flakes. Mix the ice water and vodka together, then drizzle into the flour mixture; stir with a fork until evenly moistened and clumps start forming. Gather the dough together into a ball, then press and fold a few times until fully combined. Divide the dough between 2 pieces of plastic wrap; flatten into disks and wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the filling: Toss the apples, granulated sugar, lemon juice and salt in a large bowl. Melt the butter in a large skillet over medium-high heat. Stir in the apple mixture and bring to a simmer. Cover and cook, stirring occasionally, until the apples are tender, release their juices and begin to shrink, about 12 minutes. Stir together the cherry juice and cornstarch in a small bowl, then stir into the skillet along with the cherries and return to a simmer. Cook, uncovered, until thick and glossy, 1 to 2 minutes. Transfer the filling to a bowl and refrigerate until completely cool, at least 1 hour or up to 1 day.
• Roll out 1 disk of dough on a lightly floured surface into a 14-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Brush off any excess flour and refrigerate. Roll out the other disk of dough into a 13-inch round. Transfer the dough to a parchment-lined baking sheet and refrigerate along with the crust until very firm, at least 1 hour.
• Scrape the filling evenly into the chilled pie crust. Cut 10 strips of varying widths from the round of dough (on the parchment) with a fluted pastry cutter. Lay 5 strips of dough across the pie, leaving space between each. Lay 5 more strips across the pie in the opposite direction, weaving them through to make a lattice. Trim the strips, leaving a 1-inch overhang, then fold the overhanging dough (strips and bottom crust) under itself and crimp with your fingers. Refrigerate the pie to firm up the pastry again, 1 hour.
• Place a foil-lined baking sheet on the middle oven rack; preheat to 375˚. Brush the pie crust (lattice and edge) with the beaten egg and sprinkle with coarse sugar. Bake the pie on the hot baking sheet until the crust is golden and the filling is bubbling, about 1 1/2 hours. Transfer the pie to a rack to cool completely.

EASY APPLE CRISP WITH PIE FILLING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread pie filling in an 8x8 inch baking dish. Sprinkle with cinnamon and nutmeg.
• Cream together margarine and sugar. Cut in flour with a pastry blender until mixture resembles coarse crumbs. Sprinkle mixture over pie filling.
• Bake in preheated oven 20 minutes, until topping is brown and crisp and filling is hot and bubbly.

APPLE-CHERRY CREAM CHEESE PIE

Steps:

• In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 425°. For filling, in a small bowl, beat cream cheese, 1/4 cup sugar and vanilla until blended. In a large bowl, toss apples with flour, pie spice, salt and remaining sugar. Stir in cherries., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Spread cream cheese mixture onto bottom of pastry. Add apple mixture; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover top loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Cool on a wire rack. Refrigerate leftovers.

CHERRY PIE FILLING

Steps:

• Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
• In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.

RUSTIC CHERRY APPLE PIE

Steps:

• Pie Crust:.
• In a bowl, stir together flour, sugar and salt.
• Using a pastry blender, cut butter cubes into flour mixture until pieces are pea-size.
• Sprinkle vinegar over flour mixture, tossing with a fork.
• Sprinkle 5 to 6 tablespoons cold water, 1 tablespoon at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly.
• Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 4 hours.
• Roll dough into a 12-inch circle.
• Filling:.
• Preheat oven to 375 degrees.
• In a bowl, stir together sugar, cornstarch and cinnamon.
• Add apples to cinnamon sugar mixture and mix thoroughly.
• Add cherries and lemon juice and mix thoroughly.
• Place filling in center of crust, dot with butter.
• Bring pastry up and 2 to 3 inches over the filling, overlap or pleat and gather folds in the dough, gently press together where necessary.
• For Topping:.
• Stir together flour and brown sugar.
• Cut in butter until crumbly, sprinkle over apples and butter.
• Bake 40 to 50 minutes, until crust is golden.
• Remove to wire rack and cool.

APPLE AND TART CHERRY PIE

Steps:

• Position rack in lowest third of oven and preheat to 400°F. Stir first 5 ingredients in large bowl. Mix in apples, dried cherries and preserves.
• Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Brush inside and top edge of crust with glaze. Spoon filling into crust. Roll out second dough disk on floured surface to 13-inch round. Cut out small hole from center. Arrange dough over filling. Seal top crust to bottom crust at edge. Trim double overhang to 3/4 inch. Fold under, crimp edge. Brush crust (except edge) with glaze.
• Place pie on baking sheet. Bake until apples are tender; cover crust with foil if browning too quickly, about 1 hour 15 minutes. Cool on rack. (Can be made 1 day ahead. Store at room temperature.)

APPLE CHERRY DUMP CAKE

Steps:

• In a 13x9 baking dish, dump the apples and the cherries. Top the fruit with the dry cake mix.
• Melt the butter and pour it on the cake mix.
• Bake on 350°F for about 30 minutes.

CHERRY APPLE CRISP

Steps:

• Combine filling ingredients and set aside.
• Mix together the oats, flour and brown sugar.
• Cut in the butter using a pastry blender until mixture resembles coarse crumbs.
• Spoon half the filling into a 2 qt baking dish.
• Sprinkle half the topping mixture over the filling in the dish.
• Repeat layers with the remaining cherry and topping.
• Bake in a preheated 400 degree oven 25 to 30 minutes or until topping is golden brown.
• Serve warm with ice cream if desired.