This Apple-Cherry Pie is a delicious blend of tart and sweet, with a variety of apples and cherries bringing together the perfect balance of flavors. I often use a mix of Granny Smith and Honeycrisp apples for their different textures and tastes, but feel free to experiment with your favorite varieties. Admittedly, I usually eyeball the ingredients and am still working to find the “right” combination that works best for me. It’s a pie that’s perfect for any occasion and always leaves a lasting impression.
Ingredients
| Pie crust | ||
| Apples, sliced | 5-8 | |
| Cherries, pitted | 1 | cup |
| Plant-based butter | 1 | tablespoon |
| Fresh lemon juice | 2 | tablespoons |
| Orange juice | 1 | tablespoon |
| Fresh lemon zest | 1 | tablespoon |
| Granulated sugar | 1/3 | cup |
| Honey | 1 | tablespoon |
| Ground cinnamon | 1 | tablespoon |
| Allspice | 1 | tablespoon |
| Cloves | 1 | teaspoon |
| Ginger | 1/2 | teaspoon |
| Balsamic vinegar | 1/2 | tablespoon |
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a pie dish with your prepared pie crust.
- Prepare the apples and cherries: Peel, core, and slice 5-8 apples. I like to use a mix of Granny Smith and Honeycrisp for a balanced flavor. Pit and halve the cherries if using fresh.
- Mix the filling: In a large bowl, combine the sliced apples, cherries, 1 tablespoon of plant-based butter, 2 tablespoons of fresh lemon juice, 1 tablespoon of orange juice, 1 tablespoon of lemon zest, ⅓ cup of granulated sugar, 1 tablespoon of honey, 1 tablespoon of ground cinnamon, 1 tablespoon of allspice, 1 teaspoon of ground cloves, ½ teaspoon of ground ginger, and ½ tablespoon of balsamic vinegar. Toss everything together until the fruit is well coated.
- Fill the pie crust: Pour the fruit mixture into the prepared pie crust, spreading it evenly. You may need to gently press the fruit down to ensure it all fits.
- Top the pie: Add the top crust over the filling, crimping the edges to seal. Cut a few slits in the top to allow steam to escape.
- Bake the pie: Place the pie in the oven and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust brown too quickly, cover them with foil.
- Cool before serving: Remove the pie from the oven and let it cool on a wire rack for at least an hour before serving. This allows the filling to set and makes slicing easier.
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