A flaky, buttery cherry apple pie packed with tart apples, juicy red cherries, and a hint of cinnamon. Perfect for holiday tables or weekend baking.

For the Pie Crust:

340 g all-purpose flour

1 teaspoon salt

230 g unsalted butter, cold & cubed

140 g ice cold water

For the Pie Filling:

4 tart apples (about 700g after slicing)

300 g red cherries, pitted & halved

50 g brown sugar

20 g cornstarch

1 tablespoon ground cinnamon

2 teaspoons vanilla extract

For the Egg Wash:

1 egg, beaten

2 tablespoons sugar crystals or coarse sugar

Cook Mode Prevent your screen from going dark

1. In a bowl, mix flour and salt. Add cold butter and work into pea-sized crumbs.

2. Add ice water slowly, mixing until a shaggy dough forms. Divide into 2 discs and chill for 2 hours.

3. Roll out one disc and place into a 9″ pie dish. Trim excess dough, leaving 1-inch overhang.

4. In a bowl, combine apples, cherries, sugar, cornstarch, cinnamon, and vanilla. Toss well.

5. Pour the fruit mixture into the crust, mounding slightly in the center.

6. Roll out second disc and cut into strips. Weave into a lattice and trim excess dough.

7. Fold edges over and crimp using your fingers.

8. Preheat oven to 425°F. Place pie on a baking sheet.

9. Brush lattice with beaten egg and sprinkle sugar crystals on top.

10. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for 50-55 more minutes.

11. Let the pie cool for 1-2 hours before slicing and serving.

Use tart apples like Granny Smith for best flavor balance.

For a crunchier crust, freeze the pie for 15 minutes before baking.

Letting the pie cool completely helps the filling set properly.