Dried Cherries and Apple Pie

Dried Cherries and Apple Pie

14 Reviews 3 Pics
Recipe by  MARBALET

“The tartness of the cherries is mellowed by the sweetness of apples.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Combine cherries and apple slices in a large bowl. Stir together sugar, flour, and cinnamon; mix well with fruit. Let stand 15 minutes.
  2. Spread fruit mixture into pastry lined 9 inch pie pan. Dot with butter or margarine. Cover with top crust. Seal and flute the edges. Cut slits in the crust to allow steam to escape.
  3. Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes, or until edge is golden brown and apples are tender.

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Reviews (14)

Rate This Recipe


This just didn't do it for us. The ratio of the dried cherries to the apples seemed off, and 1/4 cup of flour too much. If I was to make this again I would add another couple of cups of apples--the cherries would then be a nice accent rather than dominating the pie--we could barely taste the apples. With the amount of cherries and apples kept as written, however, the flour should be reduced to just a couple of tablespoons.



The baking temperature was too hot and the top crust ended up almost burned and the filling and bottom crusts were undercooked. The filling was runny.



This pie turned out wonderful. The only change that is needed is in the cooking temperature. Bake at 425 for ten minutes then lower it to 350 for one hour.

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Amount Per Serving (8 total)

  • Calories
  • 444 cal
  • 22%
  • Fat
  • 16.5 g
  • 25%
  • Carbs
  • 70.2 g
  • 23%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 247 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Aunt Carol's Apple Pie


next recipe:

Caramel Apple Pie III