Cherry Apple Pie

Ingredients

Coarse sugar

1 tablespoon (for topping)

Egg

1, beaten (for egg wash)

Salt

1/4 teaspoon

Vanilla extract

1 teaspoon

Lemon juice

1 tablespoon

Cornstarch

2 tablespoons

Granulated sugar

3/4 cup

Cherries

2 cups, pitted and halved

Apples

4 cups, peeled, cored, and sliced

Pie crust

2 (9-inch) crusts, homemade or store-bought

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out one pie crust and fit it into a 9-inch pie plate, ensuring there are no air pockets.
3. In a large mixing bowl, combine the sliced apples, pitted cherries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Mix gently until the fruit is well coated.
4. Pour the fruit mixture into the prepared pie crust, spreading it evenly.
5. Roll out the second pie crust and place it on top of the fruit filling. Crimp the edges to seal, ensuring a tight closure.
6. Brush the top crust with the beaten egg to give it a beautiful golden color. Sprinkle coarse sugar generously over the top for added sweetness and crunch.
7. Cut a few slits into the top crust to allow steam to escape during baking.
8. Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
9. Remove from the oven and let the pie cool for at least 2 hours before serving to allow the filling to set.