When the air turns crisp and the produce aisle is brimming with vibrant apples and plump cherries, I know it’s time to bake this Cherry Apple Pie.
This recipe marries the tartness of cherries with the sweet, spiced warmth of baked apples, creating a filling that’s juicy, balanced, and absolutely irresistible.
Tucked into a buttery, flaky crust that shatters with each forkful, this pie is everything you want in a fall dessert—and then some.
The magic lies in the combination of fruits; the cherries add a subtle tang that keeps the pie from veering too sweet, while a sprinkle of cinnamon and nutmeg ties everything together in a way that feels like a cozy hug.
It’s also a perfect way to use frozen cherries if fresh ones are out of season. Nostalgic as apple pie but with a modern, tangy twist, it’s no surprise this recipe has been trending.
For an extra indulgent touch, drizzle it with praline sauce—it’s the perfect finishing flourish to elevate every bite.
Why You’ll Be Hooked:
- Balanced Sweetness: The cherries keep the apple filling from being cloying, making each bite sing.
- Versatile Recipe: Works beautifully with fresh or frozen cherries—great for any season.
- Perfect Crust Every Time: The buttery pastry is foolproof and shatteringly flaky.
- Cozy Aromas: Your kitchen will smell like a blend of holiday spices and warm fruit.
- Crowd-Pleaser: This pie vanishes at gatherings—it’s that good!
Cherry Apple Pie Recipe
Equipment
- Pie Dish (9-inch)
- Pastry cutter
- Cherry Pitter
Ingredients
Pie Crust
- 340 g all-purpose flour
- 1 teaspoon salt
- 230 g unsalted butter cold & cubed
- 140 g ice cold water
Pie Filling
- 4 tart apples about 700g after peeled, cored, and sliced
- 300 g red cherries pitted & halved
- 50 g brown sugar
- 20 g cornstarch
- 1 tablespoon ground cinnamon
- 2 teaspoons vanilla extract
- Egg Wash
- 1 egg beaten
- 2 tablespoons sugar crystals or coarse sugar
Instructions
- Make the dough: Mix flour and salt, cut in cold butter until crumbly, then add ice water to form a shaggy dough.
- Shape and chill: Divide the dough into two discs, wrap in plastic, and chill for at least 2 hours.
- Roll bottom crust: Roll out one dough disc, line a pie dish, and trim the edges.
- Prepare filling: Toss apples, cherries, brown sugar, cornstarch, cinnamon, and vanilla in a bowl.
- Assemble pie: Add filling to the crust and roll out the second disc for a lattice top or braided crust.
- Finish crust: Arrange the lattice or braids, trim and crimp edges, and brush with egg wash.
- Bake: Bake at 425°F for 15 minutes, then reduce to 350°F and bake 50-55 minutes until golden and bubbly.
- Cool and serve: Let cool for 1-2 hours before slicing. Enjoy with ice cream!
