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How to Make Caramel Apple-Cherry Pie

Perfect for fall gatherings or special occasions, we'll show you how to make a fruit pie with beautiful leaf pastry cutouts.

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-In a bowl of a food processor, fit it with the blade attachment, pulls together flour, butter, sugar and salt until the mixture resembles coarse corn mill. In a small bowl, whisk together ice cold water and lemon juice. Slowly add to the flour mixture pulsing until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. Divide the pastry into three balls. Combine two to form one large ball. Wrap both and refrigerate for 20 minutes. For the Cranberry combo in a small sauce pan, combine cranberries, granulated sugar, orange juice, orange peel and a pinch of salt. Cook over medium heat until the cranberries begin to burst and the mixture begins to thicken. Stir occasionally. Carefully stir in the cherries, remove from heat and cool. For the Caramel Apple filling, in a large bowl, gently toss together apples, lemon juice and lemon peel. In a small bowl, stir together brown sugar, flour, cinnamon and salt. sprinkle over the apples and stir gently to coat. In a large pot, melt butter over medium heat. Add the apple mixture and cook about 5 minutes, stir in frequently. Add the whipping cream and vanilla. Continue cooking stir in often until juices thicken and apples are tender about 5 minutes. Remove from heat and pull completely. On a lightly floured surface, use your hands to slightly flatten the large pastry bowl. Roll pastry from center to edges in a circle 13 inches in diameter. Transfer to a 9 inch deep dish pie plate with a flat edge rim. Trim pastry about 1 inch beyond the pie plate edge. Roll out the remaining pastry ball to an 8 of an inch thick. Using [unk] for acorn cookie utters, stamp out the shapes and transfer it to a parchment line sheet pan. Using a slotted spoon, spoon 1/3 of the cranberry mixture into the bottom of a pre-baked crust. Layer half of the apple mixture on top of the cranberries, repeat with the remaining cranberry and apple mixtures. Whisk together one egg and 2 tablespoons of water. Gently brush on the edge of the crust. Place some of the cut outs on the edge pressing gently to adhere. Place the remaining cut outs on top of the filling brushing with the egg wash, sprinkle with coarse sugar. Place a foil lined baking sheet on a rack below the pie in the oven to catch any dripping. Bake for 40 minutes then cover the edges with foil and bake 10 to 15 minutes more or until the crust is deep golden brown and the filling is bubbly. Cool on a wire rack for at least 3 hours before serving.