Cherry Apple Pie

Cherry Apple Pie

"The rustic shape of this pie crust is easy to make. Sweet cherries and crisp apples combine to make a delicious pie filling complete with a buttery streusel topping."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 50 m servings 509 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 62.4g
  • 20%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 492 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 4 hours.
  3. Filling: Preheat oven to 375 degrees F. In a bowl, stir together sugar, cornstarch and cinnamon. Add apples to cinnamon sugar mixture; mix thoroughly. Add cherries and lemon juice; mix thoroughly.
  4. Roll dough into a 12-inch circle. 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.
  5. 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.

Footnotes

  • *May use fresh cherries with pits removed; OR frozen cherries, thawed and drained OR canned cherries, drained.

Reviews

Read all reviews 0

Other stories that may interest you