Farmhouse Apple Cherry Pie
Indulge in the rustic charm of a homemade Farmhouse Apple Cherry Pie, the perfect dessert for any gathering or cozy night in. Bursting with tender Granny Smith apples and tart cherries, this pie strikes the ideal balance of sweet and tangy flavors. A flaky, buttery crust—crafted from scratch—envelops the luscious fruit filling seasoned with warm cinnamon, nutmeg, and a hint of zesty lemon juice. Topped with a golden egg-washed crust and optional coarse sugar for added crunch, this pie is as beautiful as it is delicious. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience. Perfect for those seeking a classic fruit pie with a unique twist, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 0.5 teaspoons Salt
- 4 Granny Smith apples (peeled, cored, and sliced)
- 1.5 cups Tart cherries (pitted, fresh or frozen, thawed if frozen)
- 0.75 cup Granulated sugar
- 0.25 cup Light brown sugar (packed)
- 3 tablespoons Cornstarch
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 tablespoon Lemon juice
- 1 Egg (for egg wash)
- 1 tablespoon Milk
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Do not overwork the dough.
Divide the dough into two equal portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the sliced apples, cherries, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Toss to coat the fruit evenly and set aside.
On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie pan, pressing it gently into the bottom and sides.
Pour the apple cherry filling into the prepared crust, spreading it evenly.
Roll out the second disc of dough into another 12-inch circle. Place it over the filling and trim any excess dough, leaving about a 1-inch overhang.
Seal the edges by crimping them with your fingers or a fork. Cut a few small slits in the top crust to allow steam to escape, or create a lattice design if desired.
In a small bowl, whisk together the egg and milk to make an egg wash. Brush the egg wash over the top crust and sprinkle with coarse sugar if using.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing to let the filling set.
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
4194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.1 g | 258% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 577.0 g | 210% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 299.3 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 245 mg | 19% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1389 mg | 30% | |
*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.
