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Rating: 4.5 stars
48 Ratings
  • 5 star values: 35
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1

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.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
2 hrs
chill:
40 mins
bake:
1 hr 15 mins at 350°
Servings:
10
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Caramel Apple-Cherry Pie

Ingredients

Ingredient Checklist
Cranberry Compote
Caramel Apple Filling

Directions

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

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Tips

*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.

Nutrition Facts (Caramel Apple-Cherry Pie)

568 calories; total fat 24g; saturated fat 15g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 82mg; sodium 385mg; potassium 249mg; carbohydrates 88g; fiber 5g; sugar 59g; protein 5g; trans fatty acid 1g; vitamin a 826IU; vitamin c 14mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 60mcg; vitamin b12 0mcg; calcium 50mg; iron 2mg.

Piecrust

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Pie Crust:

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

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Reviews (2)

48 Ratings
  • 5 star values: 35
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 5.0 stars
06/25/2020
I love this recipe. I have made this for family and friends and it always gets great reviews. I have modified the recipe many times since finding it in 2012. Cranberries are a seasonal berry, so they are difficult to obtain at my local grocery store in the offseason. I have used raspberries (due to the tartness of flavor I'm looking for) and it still worked perfectly! It is time-consuming, but it's well worth it.
Rating: 5.0 stars
11/22/2019
I make this pie every year at Thanksgiving. Everyone loves the complex flavors. (I add brandied cherries to the compote.) Can't do with out it!!
Rating: Unrated
11/05/2013
This pie is awesome but it takes FOREVER to make....so many, many steps!!
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