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Rustic Cherry Apple Pie



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2 1/4 cups all-purpose flour, divided
2 tbsp. powdered sugar
1 tsp. salt
9 1/2 oz. cold butter, cut into 1/2-inch cubes, divided
1 tsp. vinegar
5 - 6 tbsp. ice water
3/4 cup packed light brown sugar, divided
1/4 cup cornstarch
1 tsp. cinnamon
3 cups Fuji, Gala or Granny Smith apples, peeled and sliced
1 cup dark sweet or tart cherries
1 tbsp. lemon juice


  1. 1
    Pie Crust: In a bowl, stir together 2 cups flour, powdered sugar and salt. Using a pastry blender, cut 6 oz. butter cubes into flour mixture until pieces are pea-size. Sprinkle vinegar over flour mixture, tossing with a fork. Sprinkle 5 to 6 tbsp. cold water, 1 tbsp. at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly. Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 4 hours.
  2. 2
    Roll dough into a 12" circle.
  3. 3
    Preheat oven to 375ºF.
  4. 4
    Filling: In a bowl, stir together 1/2 cup brown sugar, cornstarch and cinnamon. Add apples to cinnamon sugar mixture; mix thoroughly. Add cherries and lemon juice; mix thoroughly. 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. 5
    For topping, stir together 1/4 cup flour and 1/4 cup brown sugar. Cut in 2 tbsp. butter until crumbly; sprinkle over apples and butter. Bake 40 to 50 minutes, until crust is golden. Remove to wire rack and cool.


May use fresh cherries with pits removed; OR frozen cherries, thawed and drained OR canned cherries, drained.

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cuisines North & South American
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