Apple Cherry Pie Loaves
Indulge in the comforting flavors of fall with these Apple Cherry Pie Loaves, a delightful twist on traditional pie made perfectly portable! Featuring a buttery, flaky homemade crust and a luscious filling of tart Granny Smith apples and vibrant cherries, these mini loaves are a fusion of sweet and tangy flavors with a warm hint of cinnamon. Baked in mini loaf pans, they’re ideal for sharing or savoring solo, with an optional sprinkle of coarse sugar adding a touch of sparkle and crunch. Whether served warm with a scoop of vanilla ice cream or enjoyed at room temperature, these pie loaves are a show-stopping dessert that’s as beautiful as it is delicious. Easy enough for a cozy weeknight bake yet impressive for entertaining, this recipe is a must-try for fans of homemade pie and unique dessert ideas.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, cold and cubed
- 6 tablespoons Ice water
- 2 Granny Smith apples, peeled, cored, and diced
- 1 cup Frozen tart cherries, thawed and drained
- 0.5 cups Brown sugar
- 1 teaspoons Cinnamon
- 2 tablespoons Cornstarch
- 1 Egg, beaten (for egg wash)
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough comes together. Avoid overworking it.
Divide the dough into two equal portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C) and lightly grease four mini loaf pans.
In a medium saucepan, combine the diced apples, cherries, brown sugar, cinnamon, and cornstarch. Cook over medium heat until the mixture starts to thicken and the fruits are tender, about 5-7 minutes. Set aside to cool slightly.
On a lightly floured surface, roll out one of the chilled dough portions to about 1/8-inch thickness. Cut pieces to line the bottom and sides of the mini loaf pans, leaving some overhang.
Divide the fruit filling evenly among the prepared loaf pans.
Roll out the second dough portion and cut into strips or a solid piece to form the tops of the loaves. If making lattice tops, weave the strips over the filling. Alternatively, if using a solid piece, cut small slits to allow steam to escape.
Fold the overhanging bottom crust over the edges of the top crust and crimp to seal.
Brush the tops of the loaves with the beaten egg and sprinkle with coarse sugar if desired.
Place the loaf pans on a baking sheet and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the loaves from the oven and let them cool in the pans for 10 minutes before carefully removing them to cool completely on a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 279 mg | 12% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 69.4 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 309 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
