Dried Cherries and Apple Pie Recipe - Allrecipes.com
Dried Cherries and Apple Pie Recipe

Dried Cherries and Apple Pie

Recipe by  

"The tartness of the cherries is mellowed by the sweetness of apples."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings

Directions

  1. Combine cherries and apple slices in a large bowl. Stir together sugar, flour, and cinnamon; mix well with fruit. Let stand 15 minutes.
  2. Spread fruit mixture into pastry lined 9 inch pie pan. Dot with butter or margarine. Cover with top crust. Seal and flute the edges. Cut slits in the crust to allow steam to escape.
  3. Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes, or until edge is golden brown and apples are tender.
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Reviews More Reviews

Most Helpful Positive Review
Oct 31, 2006

This pie turned out wonderful. The only change that is needed is in the cooking temperature. Bake at 425 for ten minutes then lower it to 350 for one hour.

 
Most Helpful Critical Review
Feb 01, 2008

This just didn't do it for us. The ratio of the dried cherries to the apples seemed off, and 1/4 cup of flour too much. If I was to make this again I would add another couple of cups of apples--the cherries would then be a nice accent rather than dominating the pie--we could barely taste the apples. With the amount of cherries and apples kept as written, however, the flour should be reduced to just a couple of tablespoons.

 

16 Ratings

Aug 29, 2002

The baking temperature was too hot and the top crust ended up almost burned and the filling and bottom crusts were undercooked. The filling was runny.

 
Apr 13, 2009

This was awesome. I used Alton Brown's pie crust recipe for this, and it worked great. The flavor of this pie is sour and wonderful. I was so pleased it wasn't oversweetened. It took 8 small granny smiths plus a full (small) bag of the dried cherries. I might add more cinnamon next time just because I'm a cinnamon junkie. I will agree with another reviewer that the cherries do kinda dominate the flavor, but that's OK by me because I love dried cherries. I found the amount of flour in the filling to be fine. As others did, I let the pie bake at 425 for just 15 minutes, then knocked it down to 350 for an hour. About 20 minutes before the end I covered it with foil so the crust wouldn't get too brown. Shoulda done the milk-and-sugar thing for the crust, but it was still a fine, fine pie without. Got rave reviews. I had a little trouble with my top crust (not enough water) so it didn't look as pretty as I wanted--but it was yummy anyway. The cherries ended up plump-ish and there wasn't any juice running all over the place even on the first cut (after cooling for five hours) so if you like the runny juice thing you might want to back off on the interior flour. I liked it exactly as it was. The pie was not tall--I might add a couple of extra apples next time to get a taller pie, but maybe not. :)

 
Sep 09, 2007

This is the first time i ever made a pie, and WOW did it turn out GOOD!!!! Thanks for this recipe very yummy! I did follow the other reply's 425 for 10 min then 350 for 1 hr....turned out perfect!

 
Sep 29, 2007

I adore this recipe! We use dried cranberries instead of cherries. I've made it for special fall occasions such as Thanksgiving. The perfect amount of sweet and tart.

 
Oct 25, 2010

This was a hit. I used up a mixture of different apples I had on hand and added an extra dash of cinnamon..Delish!

 
Jun 11, 2007

Five Stars! I loved this pie it was delicious! I did turn the heat down to 375 after ten minutes. I also used cherry pie filling instead of dried cherries. That was all I had and it worked great. I just added 1/4 cup more flour. Also added more cinnamon. I used the Best Ever Pie Crust Recipe that is also on the All Recipe Site! It worked wonderfully! Need to try it! Glad I found both recipes!

 

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Nutrition

  • Calories
  • 444 kcal
  • 22%
  • Carbohydrates
  • 70.2 g
  • 23%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 247 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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