Craving a dessert that hugs you back with every bite? Picture crisp Honeycrisp apples and ruby-red cherries bubbling beneath a buttery lattice, sending out a sweet-tart aroma that transforms your kitchen into holiday central. This crowd-pleasing classic is just as welcome at a backyard barbecue as it is on a weeknight table, and it’s wonderfully make-ahead friendly—simmer the antioxidant-rich filling today, roll out the crust tomorrow, and wow everyone whenever you’re ready. Ready to transform simple fruit into unforgettable moments?
Key Benefits — Why This Apple Cherry Pie Deserves a Spot in Your Recipe Box
Ever bite into a dessert that feels like a cozy hug and a summer picnic all at once? That’s the charm of this beloved dessert: it blends the sweet-tart taste of orchard-fresh apples and cherries with a golden, flaky crust that always delights. Here’s why this classic dessert earns a permanent place in your baking lineup:
Holiday favorite, weeknight hero
Serve it at Thanksgiving or on a Tuesday—either way, you’ll field requests for seconds.
Naturally antioxidant-rich
Honeycrisp apples and Montmorency cherries pack vitamin C and polyphenols, so every slice offers a little feel-good boost.
Make-ahead friendly
Simmer the fruit filling up to two days in advance, chill it, and assemble when you’re ready—perfect for stress-free entertaining.
Versatile crust options
Go traditional with all-butter pastry, experiment with a gluten-free blend, or swap in coconut oil for a vegan twist.
Minimal equipment, maximum payoff
If you have a rolling pin, a 9-inch pie dish, and a dream, you’re halfway there.
Foolproof moisture control
A touch of lemon juice and cornstarch keeps the filling lush, not soupy, so you avoid the dreaded soggy bottom.
Actionable Insight:
Want bakery-style shine without fuss? Gently brush the top crust with an egg wash and finish with a sprinkle of turbinado sugar just before baking for a golden, crisp topping that adds both shine and texture. You’ll get a gorgeously golden finish and an irresistible crunch that makes every slice Instagram-worthy.
In short, this apple-cherry masterpiece checks all the boxes: flavor, flexibility, and a presentation that turns ordinary moments into sweet celebrations.
Ingredients — Gather Your Pie Dream Team
Tip: Keep your butter, coconut oil, and water ice-cold for the flakiest crust. I like to pop everything in the freezer for 10 minutes while I prep the fruit.
For the Flaky Double Crust
2 ½ cups (300 g) all-purpose flour — spooned and leveled for accuracy
1 cup (226 g) unsalted butter, cold and cubed
For a vegan alternative, substitute with chilled coconut oil or plant-based butter.
1 tbsp cane sugar — just enough to encourage browning
½ tsp fine sea salt
6–8 tbsp ice water — add slowly until the dough just holds together
Gluten-free option: substitute a 1:1 gluten-free baking blend plus 1 tsp xanthan gum for structure.
For the Apple–Cherry Filling
3 cups peeled, thin-sliced Honeycrisp or Granny Smith apples (about 3 medium)
2 cups pitted Montmorency cherries — fresh or thawed frozen
⅔ cup cane sugar (reduce to ½ cup for a tangier bite)
2 tbsp cornstarch — thickens without clouding the fruit
Alternate option: 3 tbsp tapioca starch for a glossier finish
1 tbsp fresh lemon juice — brightens flavors and balances sweetness
1 tsp ground cinnamon
¼ tsp freshly grated nutmeg
1 teaspoon of pure vanilla extract to add rich, bakery-quality flavor
Pinch of sea salt — amplifies the fruit’s natural sweetness
For That Bakery Shine
1 beaten egg combined with 1 tablespoon of milk (egg wash)
1 tbsp turbinado sugar for a caramelized crunch
Actionable Insight:
If your cherries are extra juicy, let the sliced apples and cherries rest with sugar for 15 minutes, then drain off a couple of tablespoons of liquid before adding cornstarch. This simple step keeps the filling lush—not soupy—so every slice lifts cleanly from the pie dish.
Instructions — Your Roadmap to Pie Greatness
Set the stage
Preheat the oven to 425 °F / 220 °C and slide a rimmed baking sheet onto the center rack. Starting hot helps that flaky crust puff before the fruit has time to bubble.
Whip up the pastry
Combine the flour, sugar, and salt by whisking them together in a bowl that’s been chilled beforehand.
Cut in cold butter until the mix looks like coarse meal with pea-sized bits.
Drizzle in ice water, a tablespoon at a time, tossing with a fork until the dough just comes together.
Divide into two disks, wrap, and refrigerate at least 45 minutes. (Hello, make-ahead friendly!)
Craft the sweet-tart filling
Combine sliced apples, cherries, sugar, lemon juice, cinnamon, nutmeg, and a pinch of salt.
Let it rest 15 minutes, then pour off a couple of tablespoons of liquid—your ticket to foolproof moisture control.
Stir in cornstarch and vanilla; the fruit should now glisten.
Roll the bottom crust
Using a floured work surface, flatten one cold dough disk with a rolling pin until it forms a 12-inch circle. Delicately position the rolled dough over your 9-inch pie plate, with the excess pastry hanging beyond the rim. Place the dish in the refrigerator to maintain the cold temperature of the dough.
Fill ‘er up
Heap the glossy fruit into the shell, mounding slightly in the center for even baking.
Top it off
Flatten the second portion of dough with a rolling pin until it reaches a uniform ⅛-inch thickness..
Cut into strips and weave an easy lattice crust, or keep it simple with a full top and a few steam slits.
Trim, fold under, and crimp the edges for a neat seal.
Add sparkle
Brush the pastry with beaten egg and shower with turbinado sugar. Instant curb appeal and a golden brown finish every time.
Bake in two stages
Transfer the assembled pie onto the hot baking sheet in the oven and cook for 20 minutes.
Lower the oven temperature to 375 °F (190 °C) and continue baking for an additional 35 to 40 minutes. Should the crust edges begin darkening too rapidly, protect them by applying a pie shield or wrapping them with aluminum foil.
Cool with patience
Transfer to a rack and let the pie rest a full 3 hours. The juices will thicken, so each slice lifts cleanly—very crowd-pleasing dessert behavior.
Serve or store
Enjoy warm with ice cream bliss, or refrigerate up to four days. To reheat, warm slices at 325 °F for about 10 minutes to revive that just-baked magic.
Quick Tip: Slip a sheet of parchment under the lattice before baking. If fruit juices bubble over during baking, the parchment paper will catch the drips, making cleanup effortless and keeping your baking sheet spotless.
Pro Tips & Variations — Make It Uniquely Yours
Keep that crust ultra-flaky
Chill everything — butter, flour, even the rolling pin. Cold fat leaves tiny steam pockets for a sky-high flaky crust.
Roll, fold, chill, repeat if you have time; an extra fold adds buttery layers without fuss.
Master moisture control
Mix the fruit with sugar and allow it to sit, then drain away several tablespoons of released liquid prior to incorporating the cornstarch. Your slices will be picture-perfect, never soupy.
If using frozen cherries, thaw and pat dry first; they release more liquid than fresh fruit.
Amp up the sweet-tart flavor
Swap one tablespoon of regular cane sugar for brown sugar to introduce delicate caramel notes to your pie.
Add 2 teaspoons of bourbon or dark rum for a gentle, sophisticated warmth.
Gluten-free or vegan? No problem
Gluten-free crust — use a 1:1 baking blend plus 1 teaspoon xanthan gum for structure.
Vegan butter or refined coconut oil stands in nicely; just keep it as cold as dairy butter.
Brush the top with maple syrup instead of egg wash for an appealing shine.
Easy lattice hack
Cut dough strips, freeze them on a baking sheet for 5 minutes, then weave. The firmer dough won’t tear or stretch.
Crumble-topping twist
Short on time? Skip the top crust and sprinkle on a quick oat-almond streusel. You’ll still get crunch, plus extra fiber.
Flavor swaps to keep things exciting
Add a pinch of cardamom with the cinnamon for bakery-style depth.
Substitute half the apples with peaches or nectarines in summer for a bright seasonal spin.
A handful of toasted sliced almonds over the lattice just before baking adds nutty contrast.
Make-ahead magic
Freeze the unbaked assembled pie on a sheet tray, then wrap well. Bake straight from frozen at 400 °F for 20 minutes, drop to 375 °F, and continue until bubbly and golden.
Use these tips and twists to tailor your apple cherry pie to any palate or occasion — the result will always be a crowd-pleasing dessert that tastes lovingly homemade.
Serving Suggestions — Elevate Every Slice
Craving a little flourish to make this crowd-pleasing dessert truly unforgettable? Try one (or all!) of these simple yet show-stopping ideas:
A la mode perfection
Slide a warm slice onto a chilled plate, then crown it with a generous scoop of vanilla ice cream. The contrast of hot and cold turns each bite into pure comfort-food bliss.
Whipped-cream swirl
Beat heavy cream with a dash of vanilla and a sprinkle of powdered sugar until soft peaks develop. Dollop on top for airy richness without overshadowing that sweet-tart filling.
Decadent caramel drizzle
Warm a spoonful of salted caramel sauce and zig-zag it over the crust just before serving. The silky sheen adds bakery-style glamour in seconds.
Brunch showstopper
Pair a room-temperature slice with thick Greek yogurt and fresh berries. It feels indulgent yet balanced—perfect for a lazy Sunday gathering.
Midnight snack magic
Enjoy a chilled piece straight from the fridge with a cold glass of milk. The flavors deepen overnight, making late-night nibbling dangerously tempting.
Coffee pairing
Brew a bold French press or espresso. The roasty notes cut through the pie’s sweetness, creating an elegant finish to any meal.
Whichever route you choose, a little thoughtful pairing turns an already delicious pie into an experience your guests—and your taste buds—won’t soon forget.
Conclusion — Your Sweet-Tart Success Story
Breathe in that nostalgic aroma—you’ve just pulled off an ultimate homemade triumph. With crisp Honeycrisp apples, ruby cherries, and a bakery-style finish that dazzles, this pie proves that scratch baking can be both approachable and downright impressive.
Quick Recap of Foolproof Results
Keep it cool: using cold butter and dough results in exceptionally flaky layers.
Balance the juices: a brief maceration plus cornstarch keeps each slice neat.
Two-stage bake: start hot, finish lower for a perfectly golden crust and bubbling center.
Keep the Celebration Going
Freeze for later — wrap individual wedges and store up to three months. A quick warm-up at 325 °F revives that fresh-baked magic.
Make it share-worthy — snap a pic of your lattice glory and tag #AppleCherryPieLove so we can all admire your handy work.
Save the recipe card — jot personal tweaks on the back; this dessert is destined to become a family keepsake.
From weeknight comfort to holiday showstopper, your new go-to crowd-pleasing dessert is ready to win hearts—one irresistible slice at a time.
Apple Cherry Pie Love Epic Homemade Dessert Guide
Ingredients
For the Flaky Double Crust
- 2 ½ cups 300 g all-purpose flour — spooned and leveled for accuracy
- 1 cup 226 g unsalted butter, cold and cubed
- For a vegan alternative substitute with chilled coconut oil or plant-based butter.
- 1 tbsp cane sugar — just enough to encourage browning
- ½ tsp fine sea salt
- 6 –8 tbsp ice water — add slowly until the dough just holds together
- Gluten-free option: substitute a 1:1 gluten-free baking blend plus 1 tsp xanthan gum for structure.
For the Apple–Cherry Filling
- 3 cups peeled thin-sliced Honeycrisp or Granny Smith apples (about 3 medium)
- 2 cups pitted Montmorency cherries — fresh or thawed frozen
- ⅔ cup cane sugar reduce to ½ cup for a tangier bite
- 2 tbsp cornstarch — thickens without clouding the fruit
- Alternate option: 3 tbsp tapioca starch for a glossier finish
- 1 tbsp fresh lemon juice — brightens flavors and balances sweetness
- 1 tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- 1 teaspoon of pure vanilla extract to add rich bakery-quality flavor
- Pinch of sea salt — amplifies the fruit’s natural sweetness
For That Bakery Shine
- 1 beaten egg combined with 1 tablespoon of milk egg wash
- 1 tbsp turbinado sugar for a caramelized crunch
Instructions
Set the stage
- Preheat the oven to 425 °F / 220 °C and slide a rimmed baking sheet onto the center rack. Starting hot helps that flaky crust puff before the fruit has time to bubble.
Whip up the pastry
- Combine the flour, sugar, and salt by whisking them together in a bowl that’s been chilled beforehand.
- Cut in cold butter until the mix looks like coarse meal with pea-sized bits.
- Drizzle in ice water, a tablespoon at a time, tossing with a fork until the dough just comes together.
- Divide into two disks, wrap, and refrigerate at least 45 minutes. (Hello, make-ahead friendly!)
Craft the sweet-tart filling
- Combine sliced apples, cherries, sugar, lemon juice, cinnamon, nutmeg, and a pinch of salt.
- Let it rest 15 minutes, then pour off a couple of tablespoons of liquid—your ticket to foolproof moisture control.
- Stir in cornstarch and vanilla; the fruit should now glisten.
Roll the bottom crust
- Using a floured work surface, flatten one cold dough disk with a rolling pin until it forms a 12-inch circle. Delicately position the rolled dough over your 9-inch pie plate, with the excess pastry hanging beyond the rim. Place the dish in the refrigerator to maintain the cold temperature of the dough.
Fill ‘er up
- Heap the glossy fruit into the shell, mounding slightly in the center for even baking.
Top it off
- Flatten the second portion of dough with a rolling pin until it reaches a uniform ⅛-inch thickness..
- Cut into strips and weave an easy lattice crust, or keep it simple with a full top and a few steam slits.
- Trim, fold under, and crimp the edges for a neat seal.
Add sparkle
- Brush the pastry with beaten egg and shower with turbinado sugar. Instant curb appeal and a golden brown finish every time.
Bake in two stages
- Transfer the assembled pie onto the hot baking sheet in the oven and cook for 20 minutes.
- Lower the oven temperature to 375 °F (190 °C) and continue baking for an additional 35 to 40 minutes. Should the crust edges begin darkening too rapidly, protect them by applying a pie shield or wrapping them with aluminum foil.
Cool with patience
- Transfer to a rack and let the pie rest a full 3 hours. The juices will thicken, so each slice lifts cleanly—very crowd-pleasing dessert behavior.
Serve or store
- Enjoy warm with ice cream bliss, or refrigerate up to four days. To reheat, warm slices at 325 °F for about 10 minutes to revive that just-baked magic.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 57 g |
| Fiber | 3 g |
| Sugars | 29 g |
| Protein | 4 g |
| Sodium | 190 mg |