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Dried Cherries and Apple Pie

Dried Cherries and Apple Pie

MARBALET

MARBALET

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

naples34102
26

naples34102

2/1/2008

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.

CBERREY
22

CBERREY

8/29/2002

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.

tdimhcs1
19

tdimhcs1

10/31/2006

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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