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.

Source: Better Homes and Gardens
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Apple-Double Cherry Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

*

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 (Apple-Double Cherry Pie)

468 calories; 19 g total fat; 7 g saturated fat; 4 g polyunsaturated fat; 7 g monounsaturated fat; 16 mg cholesterol; 341 mg sodium. 108 mg potassium; 71 g carbohydrates; 4 g fiber; 34 g sugar; 5 g protein; 2 g trans fatty acid; 364 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 74 mcg folate; 0 mcg vitamin b12; 16 mg calcium; 2 mg iron;

Pastry for Double-Crust Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews (3)

12 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/03/2017
I made the recipe exactly as written....however, I forgot to thaw my cherries. It baked up perfectly anyway and was the hit of the party.
Rating: 5.0 stars
11/10/2019
I made this recipe for thanksgiving and it was a huge hit. It didn’t even make it to the leftovers table.
Rating: 5 stars
11/27/2017
I made this pie for Thanksgiving. Since it was a holiday, I did a different design for the top. It was a HUGE hit. Everyone had seconds! Thanks for such a great recipe!
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