This Cherry Apple Pie combines the tart sweetness of cherries with the crisp freshness of apples, all wrapped in a golden, flaky homemade crust. It’s the perfect dessert to make during the fall or holiday season when you want something both cozy and stunning. With vibrant fruit flavor and a crisp, buttery texture, this pie is bound to be your new go-to. Whether you’re serving guests or indulging on a quiet weekend, this cherry apple pie delivers comfort and elegance in every slice.
Table of Contents
Why This Cherry Apple Pie Will Be Your New Favorite
This cherry apple pie stands out for its balanced sweet-tart flavor, eye-catching filling, and buttery, flaky crust. It’s an approachable recipe that doesn’t require precooking fruit or special equipment. You can customize the filling based on what you have on hand — fresh or frozen cherries and your favorite tart apples both work beautifully. Plus, the rustic lattice topping gives it a beautiful bakery-style look without needing pro-level skills.
Cherry apple pie also fills your kitchen with a warm, cinnamon-spiced aroma that feels like a hug — a true comfort food with a unique fruity twist.
What You’ll Need for This Beautiful Fruit Pie
- All-purpose flour: Provides structure and balance in the flaky pie crust.
- Salt: Enhances the overall flavor of the crust and filling.
- Unsalted butter: Key to achieving a crisp and tender crust — keep it cold for best results.
- Ice cold water: Keeps the dough cool and easy to handle while hydrating the flour.
- Tart apples (like Granny Smith or Honeycrisp): Adds texture and a slight acidity to balance the sweetness.
- Red cherries: Brings color, juicy sweetness, and a soft contrast to the apples.
- Brown sugar: Deepens the sweetness with molasses notes, complementing both fruits.
- Cornstarch: Thickens the filling to avoid sogginess and give a sliceable texture.
- Ground cinnamon: Adds warm spice and enhances the fruity flavor.
- Vanilla extract: Gives a smooth, fragrant depth to the pie filling.
- Egg: Used for the egg wash to create a golden, glossy top crust.
- Sugar crystals or coarse sugar: Adds crunch and sparkle to the finished crust.
Ingredient Swaps for Every Pantry and Preference
• Butter Substitute: Use plant-based butter for a dairy-free version while still getting a flaky crust.
• Apples: If you don’t have tart apples, try Pink Lady or Fuji for a sweeter bite.
• Cherries: Canned or jarred cherries (drained) can work in place of fresh or frozen.
• Cornstarch: Swap with tapioca starch or flour if necessary, but note the thickening strength may vary.
• Sugar Alternatives: Coconut sugar or maple sugar can replace brown sugar for a different depth.
These swaps make it easy to adapt your cherry apple pie based on dietary needs or pantry availability — without compromising on flavor or texture.
How to Make Cherry Apple Pie from Scratch
- Make the Pie Dough
In a bowl, stir together the flour and salt. Add cold, cubed butter and work it into the flour using your hands or a dough blender until it resembles coarse crumbs with pea-sized bits.
Create a well in the center and pour in ice-cold water. Mix just until the dough comes together into a shaggy mass.
Divide the dough into two discs, wrap each in plastic, and chill in the fridge for at least 2 hours. - Prepare the Filling
In a mixing bowl, toss sliced apples and halved, pitted cherries with brown sugar, cornstarch, cinnamon, and vanilla extract. Mix until evenly coated. - Roll Out the Bottom Crust
On a floured surface, roll one dough disc to about 1/8-inch thickness. Transfer it to a 9” pie dish and gently press it into place, trimming excess dough but leaving a slight overhang. - Fill the Pie
Pour the cherry apple mixture into the crust, piling it high into a dome shape. This helps keep the pie full even after the fruit softens during baking. - Top with Lattice Crust
Roll out the second dough disc and cut into 1-inch strips. Lay two strips in a cross shape and weave the remaining into a lattice. Trim and tuck the ends, then crimp the edges for a decorative touch. - Egg Wash and Bake
Brush the top crust with beaten egg and sprinkle with coarse sugar.
Bake at 425°F for 15 minutes, then reduce temperature to 350°F and bake for 50–55 minutes more, until the crust is golden and filling bubbles. - Cool Before Serving
Let the pie cool for at least 1–2 hours to allow the filling to set. Slice and serve with vanilla ice cream or whipped cream for the ultimate treat.
Expert Tips for the Best Cherry Apple Pie
• Keep Everything Cold: Chilled butter and dough are essential for that flaky texture.
• Don’t Overwork the Dough: Mix just until it holds together to avoid a tough crust.
• Dome the Filling: Overfilling slightly ensures a thick, generous slice after baking.
• Let it Set: Cutting the pie too early leads to a runny mess. Patience pays off with perfect slices.
• Catch Spills: Bake the pie on a lined tray to prevent bubbling juices from making a mess in your oven.
These techniques ensure your cherry apple pie turns out bakery-worthy every time.
What to Serve with Cherry Apple Pie + Fun Variations
• Serve With: Vanilla bean ice cream, cinnamon whipped cream, or crème fraîche for a sophisticated twist.
• Try a Spiced Version: Add a pinch of ground nutmeg, ginger, or allspice for more warmth.
• Make It Gluten-Free: Use a gluten-free flour blend in the crust — just chill well and handle gently.
• Rustic Galette Style: Skip the top crust and fold the edges over the filling for a cherry apple galette.
• Mini Pies: Divide the dough into smaller tins for personal-sized cherry apple pies.
These pairings and tweaks help elevate your pie for any occasion, whether it’s a dinner party or cozy night in.
The Seasonal and Festive Appeal of Cherry Apple Pie
Cherry apple pie isn’t just a dessert — it’s a celebration of seasonal fruit. It’s especially popular in the fall and winter months, making it ideal for Thanksgiving, Christmas, or any holiday table. The color contrast of red cherries and golden apples also makes it visually striking, perfect for festive gatherings.
Beyond aesthetics, this pie delivers comfort, nostalgia, and homemade goodness in every bite. Make it ahead, refrigerate for up to 3 days, or freeze a baked pie for up to a month for future cravings.
Whether you’re a pie novice or a seasoned baker, cherry apple pie is a satisfying and rewarding bake that deserves a spot in your recipe rotation.
Bringing It All Together: Why You’ll Love Cherry Apple Pie Again and Again
Cherry apple pie is more than just a delicious twist on a classic dessert — it’s an easy-to-make, show-stopping centerpiece with irresistible flavor and texture. The sweet-tart blend of cherries and apples, wrapped in a flaky golden crust, makes this a perfect pie for fall gatherings, cozy weekends, or festive holiday tables.
Whether you’re new to baking or a seasoned pie lover, this recipe delivers satisfying results with approachable steps and big rewards. From its vibrant filling to its buttery, crisp crust, every bite of cherry apple pie is a reminder of why homemade always wins.
Frequently Asked Questions About Cherry Apple Pie
How do I keep my cherry apple pie from getting soggy?
To prevent a soggy pie crust, be sure to toss the fruit with cornstarch to absorb excess juices. Also, bake the pie long enough — the crust should be golden and the filling bubbling. Letting the pie cool completely before slicing is key for setting the filling and keeping the bottom crust crisp.
Can I use canned cherries or pie filling?
While fresh or frozen cherries are recommended for the best flavor and texture, you can use canned cherries if drained well. Avoid cherry pie filling, as it’s often too sweet and syrupy, which can throw off the flavor balance and texture of your cherry apple pie.
How far in advance can I make cherry apple pie?
You can make the pie dough up to 3 days in advance and keep it refrigerated. The fully baked cherry apple pie can be made a day ahead and stored at room temperature or in the fridge. To serve warm, reheat slices in the oven at 300°F for 10–15 minutes.
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Cherry Apple Pie
This Cherry Apple Pie features a flaky homemade crust filled with a vibrant mix of tart apples and sweet cherries, enhanced with warm spices and baked to golden perfection. It’s an easy and comforting dessert perfect for fall and holiday gatherings.
- Prep Time: 1 hour
- Cook Time: 1 hour 10 minutes
- Total Time: 4 hours 10 minutes (including chilling)
- Yield: 1 pie (8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 340 g all-purpose flour
- 1 tsp salt
- 230 g unsalted butter, cold and cubed
- 140 g ice cold water
- 4 tart apples (about 700 g after peeled, cored, and sliced)
- 300 g red cherries, pitted and halved
- 50 g brown sugar
- 20 g cornstarch
- 1 tbsp ground cinnamon
- 2 tsp vanilla extract
- 1 egg, beaten (for egg wash)
- 2 tbsp sugar crystals or coarse sugar (for topping)
Instructions
- In a mixing bowl, combine flour and salt. Add cold butter and cut into the flour until pea-sized crumbs form.
- Create a well and pour in ice cold water. Mix until a shaggy dough forms. Divide dough into two discs, wrap in plastic, and chill for at least 2 hours.
- Roll out one disc on a floured surface to 1/8″ thick. Fit into a 9″ pie dish, trimming excess dough and leaving a 1″ overhang.
- In a separate bowl, mix sliced apples, halved cherries, brown sugar, cornstarch, cinnamon, and vanilla extract.
- Pour the filling into the prepared pie crust, mounding slightly in the center.
- Roll out the second dough disc and cut into 1″ strips. Create a lattice top and crimp the edges.
- Preheat oven to 425°F (218°C). Brush the top crust with beaten egg and sprinkle with coarse sugar.
- Bake at 425°F for 15 minutes. Reduce heat to 350°F (177°C) and bake for an additional 50–55 minutes until the crust is golden and filling is bubbling.
- Let the pie cool for 1–2 hours before slicing to allow the filling to set.
Notes
- Keep butter and dough cold for a flaky crust.
- Don’t overwork the dough to avoid toughness.
- Form a dome with the filling as it will shrink while baking.
- Cool completely before slicing to prevent runny filling.
- Bake on a lined tray to catch any overflow.
Nutrition
- Serving Size: 1 slice
- Calories: 495
- Sugar: 18g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 82mg
