Cherry Apple Pie
Cherry Apple Pie is a combination of my favorite flavors. The process couldn’t be easier and it’s perfect for summertime!
- Skill Level: Beginner
- Components Used: Perfect All-Purpose Pie Crust, Fruit Pie Filling
Cherry and apple are both classic pie flavors. I took this recipe one step further by combining the two for the perfect summertime dessert! The process to make a fruit pie couldn’t be more simple with just a few steps.
Why we love this recipe
- Fruit pie recipes are so versatile! You can mix and match different fruits and flavorings to create your perfect pie.
- Cherries and apples are the perfect combination for a summertime dessert.
- If you already have pie dough on hand, the process of making a fruit pie is so simple!
Ingredients and Substitutions
These are the ingredients for the pie filling.
Cherries & Apples: this is the base for the filling, the star of the show. You can swap these out for other fruits like blueberries, strawberries, peaches, or rhubarb. I encourage you to mix and match fruits to create your favorite combination.
Granulated Sugar: not only will this sweeten the filling but when it melts it will create a sauce and then thicken as it cooks. Granulated sugar can be swapped for brown sugar if you like the flavor. The quantity of sugar is based on the fruit. Sweeter fruits will use less sugar, while tart fruits will use more.
Cornstarch: this is used to thicken the filling as it cooks.
Lemon juice: this liquid is used to balance out the sweetness in the fruit and sugar. It also adds a bright contrasting flavor. The lemon juice can be swapped for any acidic liquid such as orange juice, lime juice, or apple cider vinegar.
Almond extract: this ingredient’s purpose is to simply add flavor. I love the flavor combination of cherry and almond. You can swap this for another flavor like vanilla extract, anise extract, fruit zest, or omit completely.
How to make a Fruit Pie
The basic steps to make a fruit pie are the same regardless of which type of fruit you use. Let’s dive in!
Step 1: Prep the Crust
Making a fruit pie couldn’t be easier by using either a store-bought dough or homemade frozen dough. Whenever I make a homemade pie, I always make extra dough for the freezer.
If you already have dough on hand then the first step is to roll out the bottom crust using a rolling pin, lay it on your pie plate, and trim the excess dough. Let the dough fall into the edges instead of stretching it with your fingers. Place the pie plate back in the refrigerator while you make the filling.
Step 2: Make the Filling
The best part about fruit pies is the versatility of the filling. You can mix and match fruits, flavorings, and adjust the sweetness level. While the ingredients and quantities may vary slightly based on the fruit you choose, the method to make the filling is the same.
Simply mix all ingredients together! This includes the fruit pieces, sugar, salt, cornstarch, acidic liquid, and any additional flavorings you have chosen to use. Pour the filling into the bottom pie crust and dot the top with butter.
Step 3: Assemble and Bake
Next up, is to add your top crust. You can lay it on flat and cut decorative slits with a knife or you can do like I did here and cut out shapes for the top crust. After rolling out the dough, I took a cookie cutter and cut out varying sizes of star shapes. I placed them all over the top of the pie.
At this point, you are ready to bake. What’s important to remember is to make sure that the juices are rapidly bubbling before you take it out of the oven. Let the pie cool for about 3 hours. This will ensure that your filling is not too runny.
What’s the best way to remove pits from cherries?
The easiest way to remove pits from cherries is by using a cherry pitter. If you don’t have one, I suggest hammering a clean nail into your cutting board or chopping block. Gently press the cherries over the head of the nail to push the pits out. Alternately, you can simply cut the cherry in half and remove the pits with your fingers.
Can I use sweet cherries?
Sour cherries are my preferred variety when making a pie. The sugar in the recipe balances out the tart cherries.
If you can’t find sour cherries or just really love sweet cherries you can use them however, I would suggest reducing the sugar in the recipe to 100 grams (1/2 cup). You can also use a combination of sweet and sour cherries.
Why is my filling runny?
Typically when a fruit pie filling is runny it has to do with either the pie not cooking long enough or it not cooling long enough before slicing. Fruit pies do take quite a while to bake and you want to make sure that the juices are rapidly bubbling before you take it out of the oven.
Check the juices in the center of the pie and not just on the edges to make sure they are bubbling. This is essential for the filling to thicken. The filling also needs to cool completely before slicing in order for it to fully gel. This is the hardest part, but it is so worth it!
Prep & Storage
How to prep ahead:
Homemade pie dough can easily be made in advance! When I make homemade pies, I always make extra dough to store in my freezer. Simply press the dough into a flat disc shape, wrap in plastic wrap, and then freeze. Each disc should be enough for 1 pie crust. Let thaw overnight in the refrigerator, then roll out and use when ready.
You can not make the filling in advance. As soon as you add sugar to fruit, the fruit will start releasing juices. If you do this step too soon, then you will have a soggy pie.
How to store in the refrigerator:
After the pie is fully cooled and room temperature, wrap in plastic wrap, and store in the refrigerator for up to 3 days.
How to store in the freezer:
After the pie is fully cooled, place it uncovered in the freezer. When frozen solid, wrap the pie dish tightly in plastic wrap or place in a large zipper bag and place back in the freezer. Frozen, baked fruit pies will keep up to 2-3 months.
- Double pie crust (store-bought or homemade pie crust), thawed
- 450 grams (1 pound) fresh or frozen sour cherries *see notes section
- 450 grams (1 pound) apples (such as Granny Smith or McIntosh), cored, peeled, and thinly sliced *see notes section
- 150 grams (¾ cup) granulated sugar
- 30 grams (¼ cup) cornstarch
- ¼ teaspoon kosher salt
- 30 grams (2 tablespoons) lemon juice
- ½ teaspoon almond extract
- 28 grams (2 tablespoons) butter, cut into small pieces
For the egg wash and topping
- 1 large egg
- 14 grams (1 tablespoon) water
- coarse raw sugar
- Prepare a double pie crust at least 30 minutes before baking your pie and place in the refrigerator to chill.
- Roll out half of the pie dough and fit a 9-inch (23 cm) pie plate with it. Do not crimp the edges. Place in the refrigerator while you prepare your filling.
- Position an oven rack in the bottom third of the oven and place a sheet pan or baking stone inside to preheat. The pie will bake on the preheated surface which will prevent a soggy crust.
- Preheat the oven to 400°F/205°C.
Make the fruit filling:
- If using frozen cherries, thaw completely and drain the excess juices off so that the filling is not too soupy.
- Prepare your fruit by removing the pits in the cherries (450 grams, 1 pound) and coring the apples (450 grams, 1 pound). Apples should be sliced to about ¼-inch thick. The cherries can be left whole.
- Combine the apples and cherries, granulated sugar (150 grams, ¾ cup), cornstarch (30 grams, ¼ cup), salt (¼ teaspoon), lemon juice (30 grams, 2 tablespoons), and almond extract (½ teaspoon) together in a large or medium bowl. Gently stir with a spoon or spatula until everything is evenly incorporated.
Assemble and bake the pie
- Pour the filling into the bottom pie shell. Dot the butter (28 grams, 2 tablespoons) all around the top of the filling.
- Cut shapes into the top crust using cookie cutters and lay them on top of the filling. Alternately, roll out your top crust and fit it over the top of your filling.
- Trim the edges and crimp.
- Make the egg wash by combining the egg (1 large) and water (14 grams, 1 tablespoon) and whisk until well combined. Brush the top of the pie with the wash and sprinkle with coarse raw sugar if desired.
- Place the pie on a sheet pan lined with foil (to catch any spillage) and place it on the preheated surface. Bake at 400°F/205°C for 30 minutes then turn down the heat to 350°F/175°C and bake for an additional 20-35 minutes until the filling is rapidly bubbling in the center, not just on the edges. Watch the crust and lay a piece of aluminum foil over the top of the pie once it is finished browning, usually around the 45 minute mark.
- Remove from the oven to a cooling rack and let cool for a minimum of 3 hours before slicing to allow the filling to thicken.
- Fruit pies can be stored covered in the refrigerator for up to 3 days.
*This is the weight of the fruit actually going in the pie. Make sure to account for extra weight when purchasing cherries where the pit will be discarded and apples where the core will be discarded.