Recipes and Cooking Apple-Double Cherry Pie 5.0 (1) 1 Review Stir sweet and tart cherries into the apple pie filling for a nice mix of sweet and sour flavors, then add a dash of cayenne for a hint of (not spicy!) warmth. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 18, 2018 Print Rate It Share Share Tweet Pin Email Hands On Time: 55 mins Total Time: 2 hrs 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 cup frozen pitted tart cherries 2 cup frozen pitted sweet cherries 1 recipe Pastry for Double-Crust Pie ¾ cup sugar 3 tablespoon cornstarch ⅛ teaspoon cayenne pepper 4 cup peeled thinly sliced, peeled baking apples Milk Sugar Pastry for Double-Crust Pie 2 ½ cup all-purpose flour 1 teaspoon salt ½ cup shortening ¼ cup butter, cut up, or shortening ½ cup ice water Directions Thaw cherries overnight in refrigerator. Drain cherries, reserving 1/4 cup juice. Preheat oven to 450° F. Prepare pastry. On a lightly floured surface, roll half the pastry into a 12-inch circle. Line a 9-inch pie plate with pastry. In a very large bowl combine sugar, cornstarch, and cayenne. Add apples, cherries, and reserved cherry juice, gently tossing to coat. Fill pastry with fruit mixture. Trim pastry to 1 inch beyond pie plate rim. Fold pastry under even with rim. Roll out second half of pastry to 1/8-inch thickness. Cut pastry into squares and rectangles. Top fruit with pastry shapes so that each shape touches another one or overlaps bottom pastry edge. Use a fork to make a crisscross pattern to finish the edge, or crimp as desired. Brush pastry with milk and sprinkle with additional sugar. Place a baking sheet lined with foil below pie in oven. Bake, uncovered, 15 minutes. Reduce oven to 375° F; bake 1 hour 20 minutes to 1 hour 30 minutes more or until filling is bubbly in center and pastry is golden. (If necessary, tent with foil to prevent overbrowning.) Cool at least 30 minutes before serving. Pastry for Double-Crust Pie In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide dough in half. Shape each portion into a ball. * If you have extra pastry pieces, place on a foil-lined baking sheet. Brush with milk and sprinkle with sugar. Bake in a 450° F oven for 10 to 12 minutes or until crisp and golden. Rate it Print Nutrition Facts (per serving) 468 Calories 19g Fat 71g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 468 % Daily Value * Total Fat 19g 24% Saturated Fat 7g 35% Cholesterol 16mg 5% Sodium 341mg 15% Total Carbohydrate 71g 26% Total Sugars 34g Protein 5g Vitamin C 3.1mg 16% Calcium 16mg 1% Iron 2.1mg 12% Potassium 108mg 2% Fatty acids, total trans 2g Folate, total 73.5mcg Vitamin B-12 0mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.