Recipes and Cooking Apple-Cherry Pie 3.3 (28) Apple pie or cherry pie? No need to decide. This fruit pie recipe combines the best of both. 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 Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 45 mins Total Time: 1 hrs 15 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 cup fresh or frozen pitted tart red cherries 1 cup sugar 2 tablespoon all-purpose flour 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg 3 cup peeled, cored, and thinly sliced apples 2 tablespoon margarine or butter 1 tablespoon milk ½ teaspoon sugar ground cinnamon 2 cup all-purpose flour ½ teaspoon salt ⅔ cup shortening or lard 6 - 7 tablespoon cold water Directions If using frozen cherries, let stand at room temperature 30 minutes or until partially thawed. Meanwhile, in a mixing bowl stir together the 2 cups flour and the salt. Cut in shortening or lard until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Divide dough in half. Form each half of dough into a ball. On a lightly floured surface, flatten each ball of dough with your hands. Roll out one portion of dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate. Roll out remaining pastry; cover with plastic wrap until needed. Stir together the 1 cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon, and the nutmeg; set aside. In a large bowl combine cherries and apple slices. Add sugar mixture. Toss to coat. Transfer to pastry-lined 9-inch pie plate. Dot fruit with margarine or butter. Adjust top crust. Seal and flute edge. If desired, cut decorative shapes from dough scraps. Brush the back sides of the shapes with milk and arrange on the top crust. Cut slits in the top crust. Brush top crust with milk. Combine the 1/2 teaspoon sugar and the dash cinnamon; sprinkle over crust. Cover edge with foil. Bake in a 375 degree F oven for 25 minutes (50 minutes if using frozen cherries). Remove foil. Bake for 20 to 25 minutes more or until the top is golden and filling is bubbly. Makes 8 servings. Rate it Print Nutrition Facts (per serving) 439 Calories 21g Fat 61g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 439 % Daily Value * Total Fat 21g 27% Saturated Fat 5g 25% Sodium 160mg 7% Total Carbohydrate 61g 22% Protein 4g *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.