5 from 3 votes
Simply delicious Cherry Apple Pie
Prep Time
45 mins
Cook Time
55 mins
Total Time
1 hr 40 mins
 
Need a pie for the summer? Apples and cherries are in season and they pair beautifully in this easy to make cherry-apple pie. And a simple cookie cutter can make the cutest pie topping ever!
Course: Dessert
Cuisine: American
Keyword: cheery apple pie dessert recipe, how to make an apple cherry pie
Servings: 8
Calories: 474 kcal
Author: Michele Hall
Ingredients
Pie Filling
  • 6-7 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
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons butter
Instructions
  1. Prepare homemade pie crust or use storebought crust

  2. Begin pie filling after the crust has chilled.
  3. Preheat oven to 400ยบ
  4. Peel and slice apples discarding the core, set in large mixing bowl.
  5. Strain juice from canned tart cherries and place cherries with the apples in the mixing bowl.

  6. Add lemon juice to cherry juice then add water to make 3/4 cup. Add to a small sauce pan.

  7. Into the juice mixture stir in cinnamon, 1/2 of the sugar, cornstarch and salt until well blended.

  8. Heat the mixture for 5 minutes and starting to boil. Remove from heat, then add the rest of the sugar until well blended.

  9. Then pour over cherry apple mixture and set aside for 15 minutes.
  10. While fruit is resting, roll out Pie crusts. (Roll crust out to be 2" wider than your pie plate.)
  11. Place one pie crust in the bottom of a pie pan with the edges hanging over by 2 ".
  12. 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.)
  13. Add Cherry-Apple filling atop crust in pie pan. Mound fruit to the center. Dont worry, it will go down during baking.
  14. Cut 2 tablespoons of butter into bits and place over the top of fruit filling.
  15. 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.
  16. Once the pie is covered with cutouts bake at 400 for 50 minutes. You can remove the foil edging for the last 10 minutes.
  17. Let pie cool completely on a wire rack before cutting.
Recipe Notes

If you don't have a spritzer bottle, you can add the water one tablespoon at a time.

Feel free to use a store bought pie crust if you dont want to make your own!