What is more American than an apple pie?? A cherry pie ? Being close to the 4th of July I wanted to make a pie to serve. I love apple pies (I mean who doesn’t??) but wanted something that looks more patriotic looking. I really like cherry pie, so somehow the marriage of the two flavors seemed to be a logical choice.
This pie has a perfect amount of juice with it, not overwhelming but enough that it is nice and moist without making the crust soggy. (Don’t you just hate soggy crusts?)
The no fail crust is my Grandma’s recipe (which probably at one point years and years ago came off a flour bag, butter package or a Betty Crocker cookbook, but our family has used it forever so we claim it as ours since we don’t know where it originated from.)
Using both butter and a dollop of shortening results in a crust that’s flaky, tender and has a nice buttery flavor.
The hardest thing with the crust is being gentle with it and not over mixing it. Mix it until it just comes together then put it in plastic to chill. I promise you, that if you don’t over mix it, when you roll it out it will come together.
The filling on the pie has just a few ingredients, but wow it’s flavorful and yummy tasting. The cherries turn the apples a little bit red, but the apples and the cherries really work well together. The sweet cherries with the tartness of the granny smith apples, delicious!! My mouth is watering just writing about it!
- 10 tablespoons butter Unsalted chilled
- 1/4 cup shortening chilled
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4-1/2 cup iced water in a spritzer bottle see notes
- 4 large Apples large Granny Smith
- 14 ounces canned tart cherries with juice
- 1 tablespoon lemon juice
- enough water to make cherry juice and lemon juice to total 3/4 cup
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 tablespoons butter
- In a mixing bowl place flour, salt and sugar and mix well.
- Cut in the butter and shortening using either a pastry blender or your hands. You want the mixture to be mealy (think small pebbles, not creamed.)
- Slowly mist in ice cold water and mix with your hands until dough is just mixed together. DO NOT OVERMIX IT. The dough should be dry in some areas (imagine that later that will be flaky.) Mix it until it just holds together. You will not use all the water, use only enough to get the dough to hold together.
- Divide dough in half. Then shape into a disk and cover with plastic wrap and set in the refrigerator for an hour to chill.
- Begin pie filling after the crust has chilled.
- Preheat oven to 400º
- Peel and slice apples discarding the core, set in large mixing bowl.
- Strain juice from cherries and place cherries with the apples in the mixing bowl.
- Add lemon juice to cherry juice then add water to make 3/4 cup.
- Into the juice mixture stir in cinnamon, flour and salt until well blended.
- Then pour over cherry apple mixture and set aside for 15 minutes.
- While fruit is resting, roll out Pie crusts. (Roll crust out to be 2" wider than your pie plate.)
- Place one pie crust in the bottom of a pie pan with the edges hanging over by 2 ".
- Tuck under edges and them crimp edges. At this point, cover the edges of the pie with foil to protect it from over browning. (It's easier to do before you add the filling.)
- Add Cherry-Apple filling atop crust in pie pan. Mound fruit to the center. Dont worry, it will go down during baking.
- Cut 2 tablespoons of butter into bits and place over the top of fruit filling.
- You can pick any shape of cookie cutter for the second crust. As you are cutting them out place over the top of Cherry-Apple filling and butter dollops. The amount of cutouts you will need will depend on what shape you use. Overlap them as you place them, but leave a few open "vents" for the steam to escape it bakes.
- Once the pie is covered with cutouts bake at 400 for 50 minutes. You can remove the foil edging for the last 10 minutes.
- Let pie cool completely on a wire rack before cutting.
If you don't have a spritzer bottle, you can add the water one tablespoon at a time.