Among our family traditions is to share something we are each grateful for just before we enjoy family dinner. Today, we are sharing one of our new favorite pies, and we are so grateful to our Aunty Judy since this pie is inspired by her amazing apple pie recipe!
Served warm, and a la mode…is there any other way, really?
And, if you are craving a traditional apple pie, just substitute the cherries here with 2-3 cups more apples and enjoy delicious classic apple pie! Thank you, Aunty Judy! Love you (and your pie).
Cherry Apple Pie
1
hour1
hour30
minutesIngredients
- Crust Recipe
2 2/3 Cup All-Purpose Flour
1/2 cup (4 oz) very cold Miyoko’s Butter, cut into 1″ pieces
1/2 cup shortening*
1 teaspoon salt**
1 teaspoon sugar (optional)
1/2 cup ice water
a small slab of butter and bit of sugar is optional to top the crust
- Pie Filling
2/3 cup white sugar
1/4 cup brown sugar (packed tightly)
2 Tablespoons tapioca starch***
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
4 cups (about 4 apples) granny smith apples, partially peeled and sliced thin****
3 1/2 cups (16 oz package) cherries, pitted and cut in half*****
abundant love
Directions
- Preheat your oven to 350.
- Prepare the pie filling. Mix white and brown sugars, tapioca starch, cinnamon, nutmeg, and salt together in a large bowl, then mix in the fruits and set aside while you prepare the crust.
- Mix all the crust ingredients together until they form a hard ball (less than 5 minutes in the food processor). We make our crusts in our food processor, but if you don’t have one you can use 2 knives or a pie crust spreader. You can place the crust dough into the refrigerator or freezer until you are ready (we usually put it into the refrigerator).
- Divide the ball in two, we use about 2/3 for the bottom crust and 1/3 for the top. Roll out the bottom crust (should be the thickness of a nickel) until larger than the pie pan, place it into the pie pan and use your hands to press down and against the sides of the pie platter. Use a fork to put a few holes in the crust too. BAKE THE CRUST for 15 minutes at 350 BEFORE YOU FILL IT. Once you have baked the crust, remove from the oven and increase temperature to 400.
- Next, fill the pie crust with your apple/cherry goodness and add the top crust (the top layer is not yet baked at all). Cut off excess dough and flute the edges. Poke some holes in the top as well. You can brush the top with a thin layer of butter and sprinkle with some sugar if you wish.
- Bake in HOT oven (400 degrees) for about 1 hour or until pastry is golden and juices bubble. Helpful tip: place your pie on a cookie sheet as it may bubble over while it’s baking (no one likes cleaning a messy oven).
- Cool on a wire rack (if you have one, not necessary) for about an hour. Then, serve it up, top with vanilla ice cream if you wish, and ENJOY!
Notes
- * Our favorite vegan butter is Miyoko’s and it has a bit of salt, if you use a different brand that does not contain salt, increase the salt in the crust to 2 teaspoons. Miyoko’s package is 8 oz, so half package for this recipe.
- ** Nutiva organic shortening is our favorite.
- *** All-purpose flour can substitute in a pinch; however, the tapioca is preferred as it helps the juicy filling to thicken, THIS IS THE SECRET.
- **** We used granny smith apples since they were handy, Gravensteins are great too. Green apples have more pectin than red, so go for the green!
- ***** Fresh or frozen cherries work!
- There may be a little extra dough and you can make some delicious cookies with it. Just roll out the crust, and cut edges to make a square or rectangle shape. Spread melted Miyoko’s butter, cinnamon, and sugar onto the dough. Then, roll up into a log and slice into 1/2 thick pieces. Place on the cookie sheet and bake until golden brown or the juices start running out. Yum!
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