Apple Cherry Pie Recipes

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.

APPLE AND CHERRY PIE WITH OATMEAL CRUMBLE TOPPING

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the apples, cherries, walnuts, granulated sugar, orange juice, orange zest, 1/4 teaspoon of cinnamon, 1/8 teaspoon of nutmeg and cornstarch and toss well to combine.
• In a separate bowl, combine the oats, brown sugar, flour, remaining 1/4 teaspoon of cinnamon, and remaining 1/8 teaspoon of nutmeg. Blend the butter into the dry ingredients using your fingers until the mixture resembles coarse crumbs.
• Line a 9 or 10-inch deep baking dish with pie crust and pour in the fruit mixture. Sprinkle the crumb mixture over the top and bake for 20 minutes. Lower the temperature to 350 degrees F and continue baking until bubbly, apples are tender, the top is golden brown, and the pie crust is browned, 35 to 40 minutes longer. Remove from the oven and let rest at least 15 minutes. Serve warm, with vanilla ice cream on top.

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-APPLE LATTICE PIE

Steps:

• In a small microwave-safe bowl, combine cherries and apple juice. Cover and microwave on high until heated through; set aside. , In a small bowl, combine 2 tablespoons sugar and 1/4 teaspoon cinnamon; set aside for topping. In a large bowl, combine cornstarch with the remaining sugar and cinnamon. Stir in the apples, vanilla and reserved cherry mixture., Line a 9-in. deep-dish pie plate with bottom crust; trim pastry even with edge of plate. Add filling. With remaining pastry, make a lattice crust. Seal and flute edges. Beat egg white until foamy; brush over lattice top. Sprinkle with reserved cinnamon-sugar. , Cover edges loosely with foil. Bake at 450° for 15 minutes. Reduce heat to 350° and remove foil. Bake 30-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

APPLE-BERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
• In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.
• Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
• Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.

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

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 DRIED-CHERRY LATTICE PIE

Steps:

• Make filling:
• Peel, halve, and core apples and cut into 1/4-inch slices. In a large bowl toss apples with granulated sugar, dried cherries, dried cranberries, or raisins, lemon juice, cinnamon, and 2 tablespoons flour. In a small bowl mix together with fingertips brown sugar, butter, and remaining 2 tablespoons flour.
• Make pastry dough:
• In a large bowl stir together flour and salt. With a pastry blender or fingertips blend in shortening, blending until mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, tossing to incorporate until mixture forms a dough. On a work surface smear dough in several forward motions with heel of hand to develop the gluten in flour and make dough easier to work with. Scrape dough together to form a ball and halve, flattening halves to 1-inch-thick disks. Wrap 1 disk in plastic wrap and reserve. Roll other disk into an 11-inch round and fit into a 9-inch pie plate (1-quart capacity), leaving 3/4-inch overhang. Spoon apple mixture into pastry and top with brown sugar mixture. Cover filling loosely with plastic wrap.
• Preheat oven to 350°F.
• Halve reserved dough. On a lightly floured surface roll 1 half into a very thin 11-inch round and with a fluted pastry wheel cut round into 1 3/4-inch-wide strips. Repeat procedure with remaining dough.
• Weave dough strips in a closed lattice pattern over pie and trim lattice edges flush with rim of pie plate. Roll overhanging dough from bottom pastry up over edge of lattice top and crimp decoratively. Brush lattice top with milk and sprinkle with sugar.
• Put sheet of foil on lower rack of oven. Bake pie in middle of oven 1 hour and 15 minutes, or until top is golden and filling is bubbling. Cool pie on rack and serve warm or at room temperature.

FARMHOUSE APPLE CHERRY PIE

Steps:

• CRUST: Using a pastry blender, mix flour, salt and butter'til ingredients look like a coarse meal.
• Add grated cheese.
• Gradually add drops of ice water and mix'til dough holds together (approx 1/4 cup water).
• Pat dough into a flat circle onto a piece of plastic wrap.
• Cover with wrap and refrigerate at least an hour.
• CRUMB TOPPING: Combine butter and flour with a pastry blender or in a food processor until mixture looks like coarse meal.
• Add brown sugar and oats and combine.
• Set aside.
• FILLING: Preheat oven to 400 degrees (F).
• Roll our pie crust to a 14-inch circle and press into an 8-inch pie plate or tin.
• Beat the eggs and add the sugar, flour, sour cream, lemon rind and juice.
• Add the cherries and apples then mix well.
• Pour filling into crust.
• Bring overhanging pastry up over the filling.
• Bake for 10 minutes.
• Remove from oven, sprinkle crumb topping on the apple filling and return to oven.
• Continue baking 30-35 minutes, until crumb topping is brown and filling is set.
• Chill slightly before serving.