Apple and Cherry Pie Oh my!



Why have I never thought to combine these two before? Completely silly because- oh yeah it’s that good. Use this crust recipe:

Gabi’s Best Pie Crust

  • 2-1/2 cups unbleached All Purpose wheat flour
  • 1 cup cold, cold butter, salted or unsalted as you have on hand and cut into small bits
  • large pinch of salt if using unsalted butter, smaller if using salted
  • 2 Tablespoons granulated sugar, can omit if making a savoury pie
  • 1/2 cup of iced water  (a bit more or less as humidity requires)

That’s it. If using a food processor, place the flour, salt and sugar into the work bowl fitted with the metal blade. Pulse a few times. Add the butter and pulse until only a few pea sized bits of butter coated with the flour mixture remain. It should look like coarse sand or cornmeal. Place a few ice cubes into a 1 cup liquid measuring cup and add cold water, let sit for a minute then remove the ice cubes and pour off all but 1/2 cup of the water. Add to the processor whilst pulsing, add just enough for the dough to become a bit moist and start to clump together. Remove the top of the processor bowl and dump the bowl onto a square of cling film (plastic wrap)  on your counter or work surface. Use the cling film to gather the crumbly, shaggy dough together into a uniform shape so you can divide it in half. Cut in half with a bench knife or something not too sharp, taking care to not cut through the cling film. Put half of the dough onto another square of cling film and gently shape each half  into a disk on its own piece of cling film. Wrap securely and chill until ready to use- or at least a half hour. Can be made a day ahead and kept refrigerated or frozen for up to a month. Thaw in the fridge overnight before rolling out, if frozen. Roll while chilled out, let it sit for no more than 5 minutes out of the fridge before rolling, to about an 1/8″ inch  (3mm) thickness. Makes enough for 1 double crust or two single crust pies. This recipe can be doubled easily. Make the filling:

  • 10 cups sliced peeled apples – use a mix of apples for best result- granny smith, gala, Fuji etc.
  • 1 cup granulated sugar
  • 1 tsp ground cinnamon
  • 2 cups pitted tart pie cherries, thaw if frozen- I get mine from Woodyatt Cherry Farms in Willard, UT
  • 2 Tablespoons instant tapioca flour
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 2 tsp cold butter cut into bits


  • Egg wash made of a yolk and 2T milk  or 2 T heavy cream
  • Sanding or raw sugar, optional

Mix the filling ingredients together except for the butter bits and set aside. Line a 9″ pie plate with half of the above recipe of pie dough, chill for 20 minutes in the fridge. Preheat the oven to 400F. Pour the filling into the chilled crust. Top with bits of butter. Make a lattice out of the other crust or just top any way you wish. Crimp the crusts together. Brush with a bit of cream or an egg wash. Sprinkle with a bit of raw sugar if desired. Make vent holes if you didn’t make a lattice. Place the pie dish on a baking sheet and put in middle of preheated oven. Bake 25 minutes. Reduce the heat to 350F and bake for 50 minutes or so more until the crust is golden and the filling is bubbly with tender apples. Cool before serving or you’ll have a soupy pie.   applecheerypie.jpg


Here’s a youtube of Woodyatt Farms for your viewing pleasure:

Woodyatt Cherry Farm You Tube

Enjoy! xoxo

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