CHERRY APPLE PIE
A FLAVORFUL COMBO OF TWO CLASSIC PIE FILLINGS THAT CAN BE MADE ALMOST ANY TIME OF YEAR.
SKILL LEVEL: BEGINNER | QUANTITY: 1 9” PIE
LISTS
GROCERY LIST:
Homemade Pie Dough (ingredients below) or Store-bought Pie Dough
1 stick | Unsalted Butter
1 ¼ cups | All-purpose Flour (plus more for rolling out pie dough, about ¼ cup)
¼ teaspoon | Kosher Salt
1 large | Egg
½ cup | Light Brown Sugar (packed)
1-2 tablespoons | Turbinado Sugar
¼ cup | Cornstarch
¼ teaspoon | Kosher Salt
½ teaspoon | Ground Cinnamon
¼ teaspoon | Ground Nutmeg
1 teaspoon | Vanilla Extract
1 pound | Cherries
2 large | Honeycrisp Apples
1 large | Orange
KITCHENWARE:
9-inch Round Pie Dish
Large Mixing Bowl
Measuring Spoons & Cups, Rolling Pin, Mandoline (optional), Whisk & Pastry Brush
PREP
Helpful tips!
If you’re making the homemade pie dough, make the night before.
After parbake, make sure you remove the pie weights or dried beans and parchment paper once it is cool enough to handle. Leaving for extended time will create moisture and sogginess.
BAKE
HOMEMADE PIE DOUGH:
1 ¼ cups | All-purpose Flour
¼ teaspoon | Kosher Salt
1 stick | Unsalted Butter (cold)
3 tablespoons | Water (iced)
FILLING:
1 pound | Cherries
2 large | Honeycrisp Apples
¼ cup | Fresh Orange Juice
1 tablespoon | Orange Zest
½ cup | Light Brown Sugar (packed)
½ teaspoon | Ground Cinnamon
¼ teaspoon | Ground Nutmeg
¼ teaspoon | Kosher Salt
1 teaspoon | Vanilla Extract
¼ cup | Cornstarch
TOPPING:
1 large | Egg
1 tablespoon | Water
1-2 tablespoons | Turbinado Sugar
Start here if making homemade pie dough:
Combine flour and salt in a large mixing bowl and set aside.
Cube cold butter into ½-inch pieces and toss in flour mixture. Use your hands to smash the butter into the flour mixture until butter is in flat, flakey pieces.
Create a well in the center of the mixture and add cold water. Use your hands to mix until combined and dough can form a solid ball. If necessary, add additional tablespoons of water as needed ensuring that dough never becomes sticky.
Form dough into a disc, wrap in plastic and store in fridge for at least 30 minutes or overnight.
Start here once homemade dough has rested or using store-bought dough:
Remove dough from fridge. Lightly flour surface and roll out dough into a circle that fits your 9-inch round pie pan, about a 12-inch diameter. Make sure to rotate and flip your dough and re-flour your surface and rolling pin to avoid sticking. Use rolling pin to roll up dough and transfer to pie pan. Cut off overhanging crust, generously prick bottom and sides with fork and crimp edges to create desired pattern or use scraps to create decorations. Chill in the fridge for 30 minutes.
Preheat oven to 425° F and place rack in lower ⅓ of the oven. Once pie dough has chilled, cut a square of parchment paper, about 11x11-inches. Place over pie and fill with pie weights or dried beans. Parbake pie for 15-18 minutes until crust is a light golden brown. Remove and allow to come to room temperature. Remove pie weights or dried beans and parchment paper.
Meanwhile make filling by washing and drying cherries and apples. Remove stems and pits from cherries and add cherries to large mixing bowl. Peel and core apples. Using a mandoline or knife, carefully slice apples to ⅛-inch thick and add to bowl. Zest and juice orange and add to bowl. Add sugar, cinnamon, nutmeg, salt, vanilla and cornstarch and gently toss to combine. Let filling sit for 30 minutes.
Preheat oven to 350° F.
Once pie crust is cooled and filling has rested, using your hands or slotted spoon, place sliced apples at the bottom of the pie and arrange cherries on top. To avoid a leaky, wet bottom crust, don’t add the juices from the filling - make sure you’re letting as much liquid run off from the fruit and remain in the bowl. Set excess liquid aside.
Bake pie for 30 minutes. During the first bake, pour excess liquid from mixture into a small saucepan and heat over medium-low heat, stirring constantly until reduced and thick, about 5-10 minutes. Set aside. After 30 minutes remove pie and pour reduced sauce over topping. Continue baking for another 20 minutes.
Whisk 1 egg together with 1 tablespoon of water to make egg wash. After second bake, brush egg wash over crust, sprinkle with Turbinado sugar and bake for an additional 10-15 minutes until crust is a deep golden brown. Let cool in pan for 10 minutes before serving. Serve as is or top with ice cream or whipped cream!
Store leftovers in plastic wrap or airtight container at room temperature.
