Apple-Cherry Pie: A Comforting Homemade Dessert
There is something comforting about the smell of an apple pie baking. The butter, cinnamon, apples, and sugar create a delicious blend of aromas that can make any space feel like home. Adding sweet cherries to make an Apple-Cherry Pie happened by chance, but it is now a delicious family favorite.
A Nostalgic Beginning
Years ago, I had a little gourmet shop on Fishers Island, just off the coast of Mystic, Connecticut. I opened the shop with no experience other than a love of good food, which was scarce on the island. The store opened with great success, and I was always looking for new goodies to add to our shelves. My mother-in-law, Anna, started making pies and cookies for me to sell. I decided to price the pies at fifteen dollars, which Anna thought was outrageously expensive. However, the minute I placed them on the counter, customers scooped them up by the slice, whole pies, and special orders—Anna couldn’t bake them fast enough, and we couldn’t keep them in stock.
Lessons from Anna
Anna taught me so many life lessons and also how to make pies so we could keep up with the demand. Now, I think of her often when I’m making a pie. Today, I was low on apples but had a bag of frozen sweet cherries, so I added them to the apples, and the outcome was amazing—so good that my husband ate half of the pie in one sitting. The bright, tart flavor of apples marries perfectly with luscious cherries. Now, this Apple-Cherry Pie has become a favorite of ours.
Grateful Reflections
I’ve often said that my dream job would be a baker with an apartment over my storefront. I came close to that wish with my store on Fishers Island, so I am grateful for that chapter in my life and for Anna’s guidance.
Apple-Cherry Pie Crust
Ingredients
- 2 1/4 cups all-purpose flour In Europe, I find T55 flour works best.
- 3/4 teaspoon salt
- 1 teaspoon sugar
- 3/4 cups cold unsalted butter 1 3/4 sticks (American style) butter, diced
- 1/4 - 1/3 cup chilled water
Instructions
- Place the dry ingredients in a large bowl.
- Add the diced butter and toss to coat.
- Using your fingertips, press and smash the butter into the flour until you have a shaggy mixture with flattened pieces of butter throughout.
- Gradually drizzle in the chilled water, tossing the mixture with a fork after each addition. Add just enough water so the dough holds together.
- Divide the dough into two balls, one slightly larger than the other (the larger for the bottom crust).
- Flatten each into a disc and wrap in plastic wrap or wax paper.
- Refrigerate for at least 30 minutes.
- You can freeze the dough at this stage for later use.
Notes
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Add flour, salt, and sugar to the bowl if using a food processor.
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Pulse the blade a few times to mix the dry ingredients.
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Add the cold cubed butter and pulse until the butter is in pea-sized pieces.
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Add the ice water a bit at a time, pulsing the processor a few times each time you add the water. Only add enough water for the dough to hold together. It may appear shaggy, which is fine.
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Remove the dough and make two round discs. Wrap each in plastic wrap, parchment, or wax paper.
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Set in the refrigerator to relax and chill for at least 30 minutes.
Apple-Cherry Pie
Ingredients
- 5 -6 firm Granny Smith apples Peeled, cored, and sliced into wedges.
- Juice of 1 lemon
- 10 ounces sweet cherries Pitted and halved.
- 1/2 cup white sugar
- 1/4 cup packed light brown sugar
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- Peel, core, and slice the apples into wedges.
- Place the sliced apples, cherries, and vanilla in a large bowl and toss with the lemon juice.
- Add white sugar, brown sugar, cinnamon, and flour to the fruit and toss to distribute the dry ingredients.
- Roll out one disc of pie crust dough and place it in a pie pan. Fill with the apple and cherry mixture.
- Dot with three tablespoons of butter.
- Roll out the second crust to fit over the fruit. Place on top of the pie.
- Crimp the edges to seal and cut a few steam vents on top. Alternatively, cut the pastry into strips and create a lattice-style top.
- Brush the top of the pie with an egg wash made with 1 egg and a tablespoon or two of water, and then sprinkle with a bit of sugar.
- Bake for 12 minutes at 425 degrees.
- After 12 minutes, loosely cover the top of the pie with foil. Reduce the temperature to 350 degrees and continue baking for 40 to 50 minutes.
- Remove the foil for the last 5-10 minutes of baking if you want it to brown more.
- The pie is fully cooked when the fruit bubbles up through the vents or lattice.
- Let cool for at least one hour before serving.
Enjoy!
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