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Cherry Apple Pie

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Makes 8 servings

Notes, Tips & Suggestions
*May use fresh cherries with pits removed; frozen cherries, thawed and drained; OR canned cherries, drained.

  • 1/2 cup light brown sugar, packed
  • 1/4 cup cornstarch
  • 1 teaspoon cinnamon
  • 3 cups Fuji, Gala or Granny Smith apples, peeled and sliced
  • 1 cup dark sweet or tart cherries*
  • 1 tablespoon lemon juice
  • 1 (9-inch) unbaked pie crust (press-in, rustic or fancy)
  • 5 tablespoons cold butter, cut into 1/2-inch pieces
Streusel Topping
  • 1/4 cup all-purpose flour
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons cold butter, cut into 1/2-inch pieces

    1. Preheat oven to 375°F.
    2. In bowl, stir together sugar, cornstarch and cinnamon. Add apples to cinnamon-sugar mixture; mix thoroughly. Add cherries and lemon juice; mix thoroughly. Place mixture in pie crust; dot with butter.
    3. For topping, stir together flour and brown sugar. Cut in butter until crumbly; sprinkle over apples and butter. Bake 40 to 50 minutes, until crust is golden. Remove to wire rack and cool.

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