Cherry Apple Pie

Cherry Apple Pie

0 Reviews 1 Pic
  • Prep

    1 h
  • Cook

    50 m
  • Ready In

    1 h 50 m
Recipe by  Real Butter

“The rustic shape of this pie crust is easy to make. Sweet cherries and crisp apples combine to make a delicious pie filling complete with a buttery streusel topping.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Crust: In a bowl, stir together flour, sugar and salt. Using a pastry blender, cut butter cubes into flour mixture until pieces are pea-size. Sprinkle vinegar over flour mixture, tossing with a fork. Sprinkle 5 to 6 tablespoons cold water, 1 tablespoon at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly.
  2. Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 4 hours.
  3. Filling: Preheat oven to 375 degrees F. In a bowl, stir together sugar, cornstarch and cinnamon. Add apples to cinnamon sugar mixture; mix thoroughly. Add cherries and lemon juice; mix thoroughly.
  4. Roll dough into a 12-inch circle. Place filling in center of crust; dot with butter. Bring pastry up and 2 to 3 inches over the filling, overlap or pleat and gather folds in the dough; gently press together where necessary.
  5. For topping, stir together flour and brown sugar. Cut in butter until crumbly; sprinkle over apples and butter. Bake 40 to 50 minutes, until crust is golden. Remove to wire rack and cool.

Share It

Reviews (0)

Rate This Recipe

No reviews (yet). Have you made this recipe? Be the first to review it!

More Reviews

Similar Recipes

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 509 cal
  • 25%
  • Fat
  • 27.9 g
  • 43%
  • Carbs
  • 62.4 g
  • 20%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 492 mg
  • 20%

Based on a 2,000 calorie diet

Top

<

previous recipe:

>

next recipe: