On fall Sundays, my husband typically watches football after we get back from church, which means I have anywhere from 3-9 distraction-free hours (depending on who’s playing) to do whatever I want.
Pie takes time–a lot of time. So while my husband is watching the Vikings game, in between running outside to grill and/or do exterior housework, I usually find it’s the best time for me to put together a fall pie.
Today, I decided to combine my all-time favorite pie flavor (cherry!) with the unofficial pie flavor of fall (apple!) for a yummy combo. This yummy apple cherry pie has a pretty red color with hints of tart and sweet flavors.
Also, can we just take a second to appreciate this adorable pie plate from my mother-in-law?!
Apple Cherry Pie
3 cups flour
2 Tbsp granulated sugar
1/4 tsp nutmeg
1 and 1/4 cup salted butter, cold and cubed
1/3 cup cold water
1 Tbsp vanilla extract
2 cans Oregon Red tart cherries in water
4-5 medium honey crisp apples, peeled and sliced into small chunks
5 Tbsp cornstarch
1 1/4cups sugar
1 Tbsp vanilla extract
In a large bowl sift together the flour, sugar and nutmeg. Add the cubes of cold butter and mix together with hands or pastry blender until the mixture resembles tiny pebbles or large grains of sand. Add 1/3 cup of cup cold water and vanilla extract. Knead together the dough and and form a ball. If the mixture is too crumbly, add another tablespoon or two of cold water until the dough comes together. Split your dough into two balls and wrap each in plastic wrap. Refrigerate for at least two hours before using.
Stir together 2 cans of cherries (including the water) along with the apples, sugar, cornstarch, vanilla extract in a medium-large pot. Bring to a simmer and cook over medium-high heat for about 10 minutes, stirring regularly until the liquid is thick and bubbly. Turn your burner down to low and cover with a lid for 10 more minutes, stirring occasionally. Set aside to cool.
Preheat your oven to 420 degrees. Roll out your pie crust and place in your pie tin or plate. Pour your pie filling into your pie crust and place in the freezer uncovered for about 20 minutes to chill.
Roll out your second pie crust as desired and place on top of your chilled pie. Bake at 420 for 20 minutes, then turn your oven down to 370 degrees and bake for another 50 minutes, or until crust edges are brown and pie filling is bubbling on the edges. Remove from the oven and allow pie to cool completely before enjoying.