Caramel Apple-Cherry Pie

Apple desserts are hard to beat, and this pie stands out from all the rest. If both apples and cherries in a pie at the same time isn't enough to impress you, this fall dessert's got caramel too -- not to mention the pretty pie dough pattern.

Prep Time:
2 hrs
Chill Time:
40 mins
Bake Time:
1 hrs 15 mins
Total Time:
2 hrs


  • 1 Recipe Piecrust (see below)

Cranberry Compote

  • 1 12 ounce bag fresh cranberries

  • 1 cup granulated sugar

  • ¼ cup orange juice

  • 2 teaspoon finely shredded orange peel

  • 20 fresh sweet cherries, pitted or 1 cup frozen unsweetened pitted dark sweet cherries

Caramel Apple Filling

  • 8 tart baking apples (Granny Smith) (2 to 2 1/4 pounds)

  • 2 tablespoon lemon juice

  • 1 cup packed dark brown sugar

  • 1 teaspoon finely shredded lemon peel

  • ¼ cup all-purpose flour

  • 1 teaspoon ground cinnamon

  • 2 tablespoon unsalted butter

  • ¼ cup whipping cream

  • 1 teaspoon vanilla bean paste (can substitute pure vanilla extract)

  • 1 egg

  • 2 tablespoon coarse sugar


  • 2 cup cold all-purpose flour

  • 1 cup unsalted butter, cut into small pieces and chilled in the freezer about 10 minutes

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • ½ cup ice water (or 1/4 cup ice water and 1/4 cup chilled vodka)

  • 1 teaspoon lemon juice


  1. Prepare Piecrust. Divide pastry into 3 balls. Combine 2 to form one large ball. Wrap both balls and refrigerate 20 minutes.

  2. For Cranberry Compote, in a small saucepan combine cranberries, granulated sugar, orange juice, orange peel, and a pinch of salt. Cook over medium heat until the cranberries begin to burst and mixture begins to thicken, stirring occasionally. Carefully stir in cherries. Remove from heat; cool.

  3. For 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 1/2 tsp. salt. Sprinkle over apples; stir gently to coat.

  4. In a large pot melt butter over medium heat. Add apple mixture. Cook about 5 minutes, stirring frequently. Add whipping cream and vanilla. Continue cooking, stirring often, until juices thicken and apples are tender, about 5 minutes. Remove from heat; cool completely.

  5. Preheat oven to 375°F. On a lightly floured surface use your hands to slightly flatten the large pastry ball. Roll pastry from center to edges into a circle 13 inches in diameter. Transfer to a 9-inch deep-dish pie plate with a flat-edge rim. Trim pastry 1-inch beyond pie plate edge. Turn edges under, pressing down on rim. Prick bottom and sides of pastry with a fork. Wrap and refrigerate 20 minutes.

  6. Line dough with parchment; fill to top with dried beans or pie weights. Bake 20 minutes. Remove parchment and weights; bake 2 to 3 minutes more or until lightly golden brown. Cool on a wire rack. Reduce oven to 350°F.

  7. Roll out the remaining ball to 1/8 inch thick. Using 1 1/2- to 2-inch leaf or acorn cookie cutters, stamp out shapes; transfer to a parchment-lined sheet pan.

  8. Using a slotted spoon, spoon one-third of the cranberry mixture into the bottom of the prebaked crust. Layer half the apple mixture on top of the cranberries. Spoon another third of the cranberry mixture on top of the apples in random dollops. Spoon over remaining apples. Spoon remaining cranberry mixture on top in random dollops, leaving pockets of apple visible on top (placing the cranberry mixture in little pockets keeps the apples from being dyed red). Leave the flat edge of the crust free from filling.

  9. Whisk together egg and 2 Tbsp. water; gently brush on edge of crust. Place some of the cutouts on the edge, pressing gently to adhere. Place remaining cutouts on top of filling; brush with egg wash. Sprinkle with coarse sugar.

  10. Place a foil-lined baking sheet on rack below pie in oven to catch any dripping. Bake 40 minutes. Cover edges with foil; bake 10 to 15 minutes more or until crust is deep golden brown and filling is bubbly. Cool on wire rack at least 3 hours before serving.


  1. In the bowl of a food processor fitted with the blade attachment, pulse together all-purpose flour, butter, sugar, and salt until mixture resembles coarse cornmeal. In a small bowl whisk together ice-cold water (or 1/4 cup each vodka* and water) and lemon juice. Slowly add to the flour mixture, pulsing until dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. Follow pie recipe for dividing and refrigerating dough. *Alcohol forms less gluten (the protein in flour that can create tough dough) than water, so using half flavorless vodka will yield tender, easy-to-roll dough and an extra flaky crust.

    Caramel Apple-Cherry Pie
    Con Poulos

*If using frozen cherries, place cherries on a paper towel lined baking sheet. Let stand for 1 hour or until thawed.

Make Ahead:

The cranberry filling, apple filling and pastry can be made up to 1 day ahead. Let the two filling stand at room temperature about 1 hour before assembling the pie.

Pie Crust:

For more control over the crimping, you can substitute 4 tablespoons of the butter with very cold vegetable shortening.

Nutrition Facts (per serving)

568 Calories
24g Fat
88g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 568
% Daily Value *
Total Fat 24g 31%
Saturated Fat 15g 75%
Cholesterol 82mg 27%
Sodium 385mg 17%
Total Carbohydrate 88g 32%
Total Sugars 59g
Protein 5g
Vitamin C 14.2mg 71%
Calcium 50.5mg 4%
Iron 1.8mg 10%
Potassium 249mg 5%
Fatty acids, total trans 1g
Folate, total 60.5mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*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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