What could be better than apple pie? Why apple-cherry pie, of course! I've been making my favorite apple pie since I was a teenager and that was a long time ago, trust me. But my other top favorite is cherry pie. I really have no answer as to why I waited sooo long to put the two together! I'm fully aware it's a common combo, yet I'd never done it myself. That was, until now!

I made this pie for my second pandemic birthday when I decided to enjoy the day attempting to create an "artistic" crust for my new favorite pie, but a decorative crust is certainly not required to enjoy this recipe. My filling has a nice warm spice flavor without overpowering the delicious fruit. The recipe below is "easy as pie" --  the decorating -- well, that's a different story!

A buttery crust packed with sweet, tart fruit and warming spices...

APPLE-CHERRY PIE

Makes 1 standard 9" pie

Easy 

INGREDIENTS:

• Crust for a double crust 9" pie (homemade or store bought). Roll it out while cold, but pliable. NOTE: I roll out dough between a silicone mat & a piece of baking parchment so I don’t have to add extra flour!

• 6-8 apples* - cored, peeled & sliced thin (key)** 5 Granny Smith (a must) & 3 Honey Crisp* I place cherries & apples in pie pan as I cut them until they fill the pan & mound 1.5”-2” higher than sides of pan in the center. (They shrink when cooked) **Note: I use my inexpensive apple peeler/corer/slicer gadget for perfect thickness & ease!

• 12 ounces of frozen tart cherries (pitted)

• 2 tablespoons butter (or butter substitute)

• 1/2 brown sugar OR 1/4 brown sugar & 1/4 granulated sugar (more or less to taste)

• 1 tablespoon cornstarch

• 1 tablespoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/4 to 1/2 teaspoon salt

• 1/2 teaspoon vanilla

• 1 egg for brushing on crust, optional 

INSTRUCTIONS:

Melt butter in large pot over medium heat. Add the apples & sauté about 2 minutes. Add the cherries, cook & stir about 2 more minutes.

Toss together the sugar, cornstarch, spices & salt then add to pot with fruit. Stir constantly over medium low heat for a couple of minutes. Remove from heat. Stir in the vanilla.

Place bottom crust in pan (it should be large enough to fit over the edges completely). Pile all the filling into the pan, so it forms a high mound in the center.

Cover with the top crust. Seal edges of top & bottom crust together by crimping with your fingers or a fork. Trim excess dough & reserve for pie crust treats.

Refrigerate the pie while you preheat your oven to 450°F for 20-30 minutes. This will help your crust bake up flakey.

If using an egg wash, thoroughly whisk your egg with 1 tablespoon of water or milk.

When oven at temp., remove pie from fridge & brush a very thin coat of egg wash over the top crust. You will not use all the egg. Then make 2-3 slits if top crust has no openings in it. This is for steam to escape so your pie doesn’t “explode” in the oven!

Place pie on a cookie sheet to catch any leaking juices. Place in middle of oven & bake for 10 minutes. Then reduce heat to 350°F and bake another 40-60 minutes, or until pie is golden brown. Do not underbake*.

*NOTE: check your pie around 45 minutes to see if the edge is browning faster than the rest of crust. It usually will so simply cut strips of aluminum foil and lay them over the edge or use a “pie crust shield” if you have one. This will prevent edges from getting too dark.

Cool on rack for an hour or two before slicing. Serve, at room temperature or re-warm, with whipped or ice cream, all by itself (my fave). It's "mad good" no matter how you slice it!

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