Teresa's Recipes
Cherry Apple Pie
Experience the perfect harmony of flavors with this Cherry Apple Pie, where the sweetness of ripe cherries meets the tartness of fresh apples, all enveloped in a flaky, golden crust. This pie is not just a dessert; it's a celebration of fruit that evokes memories of summer picnics and family gatherings. Sit back, take a bite, and let the delightful blend of juicy fruit fill your senses with warmth and nostalgia.
Ingredients
- 1 tablespoon (for topping) Coarse sugar
- 1, beaten (for egg wash) Egg
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 2 tablespoons Cornstarch
- 3/4 cup Granulated sugar
- 2 cups, pitted and halved Cherries
- 4 cups, peeled, cored, and sliced Apples
- 2 (9-inch) crusts, homemade or store-bought Pie crust
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Calories: 360
- Fat: 15g
- Carbs: 52g
- Protein: 3g
- Sodium: 200mg
- Sugar: 28g
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out one pie crust and fit it into a 9-inch pie plate, ensuring there are no air pockets.
- 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.
- Pour the fruit mixture into the prepared pie crust, spreading it evenly.
- Roll out the second pie crust and place it on top of the fruit filling. Crimp the edges to seal, ensuring a tight closure.
- 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.
- Cut a few slits into the top crust to allow steam to escape during baking.
- 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.
- Remove from the oven and let the pie cool for at least 2 hours before serving to allow the filling to set.
Tips
- For a deeper flavor, consider adding a pinch of cinnamon or nutmeg to the fruit mixture.
- If you want a gluten-free option, substitute the pie crust with a gluten-free version available in stores or make your own with gluten-free flour.