Apple-Double Cherry Pie


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.

Apple-Double Cherry Pie
Hands On Time:
55 mins
Total Time:
2 hrs 30 mins


  • 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

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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.

Nutrition Facts (per serving)

468 Calories
19g Fat
71g Carbs
5g Protein
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.

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