Apple and Cherry Pie

Apple and Cherry Pie

Tart, redolent with cinnamon, and laced with lemon, this is a dessert that will easily become a family favorite. The dough is fairly forgiving, so it is a good recipe for novices to make.

Cherry Apple Pies

Store any type of leftovers in the fridge and reheat them in a toaster at 300 levels for regarding 5 mins. You can make this ahead and bake it the next day, or you can cook it the day previously as well as reheat it in a 350 level F stove for regarding half an hour.

For the dough

2 cups unbleached all-purpose flour
1/3 cup granulated sugar
pinch salt
1-1/2 tablespoons freshly grated lemon zest
6 ounces unsalted butter, cut in pieces and chilled
1-1/2 tablespoons strained fresh lemon juice
1 large egg
1 yolk from an egg graded large
about 1/4 cup flour for rolling the dough
3 granny smith apples
3 Macoun or Jonagold apples
To assemble the pastry:
3/4 cup dried tart cherries
3/4 cup coarsely chopped pecans
2/3 cup granulated sugar
2 teaspoons ground cinnamon (preferably Saigon or Vietnamese)
4 tablespoons unsalted butter, melted
1 egg, lightly beaten.

Place the flour, sugar, salt, and zest into the bowl of a food processor, and pulse a few times to combine. Add the butter and pulse until it is blended in and resembles rough oats.

Include the lemon juice, egg, and also egg yolk over the blend, and pulse until the dough forms into a ball. Turn the dough out onto a lightly floured surface, and also carefully worked it a few times, sprinkling it with a little flour as needed, until it is smooth. Forming it into a rectangle regarding 4 x 6-inches, wrap it, as well as refrigerate it for half an hour to an hour.

Apple and Tart Cherry Pie recipe

Peel and thinly slice (about 1/8-inch thick) the apples and combine them in a bowl. Cover and refrigerate the apple slices until you need them.

When you are ready to assemble the pastry, cut a piece of baking parchment to fit a large cookie sheet. Place the paper on a flat surface and sprinkle it with some flour. Place the dough on it and roll the dough out to the edges of the paper, trimming it with a pizza cutter to make the edges neat. (Save the dough scraps for decoration.)

Apple & Cherry Pie

Preheat a conventional stove to 350 degrees F. or a stove to 330 levels F. Get rid of the apples from the fridge. Slide the parchment and also dough onto the baking sheet. Mix the sugar as well as cinnamon in a little dish. Organize fifty percent of the apples in a solitary layer on the dough, leaving a 2-inch edge all the way around. Scatter half of the cherries and also nuts over the apples, and afterward uniformly sprinkle half of the cinnamon-sugar combination over all of that. Repeat to make a second layer of apples, using the remaining apples, cherries, nuts, as well as cinnamon-sugar.

Fold up the edges of the dough, and drizzle the melted butter evenly over the apples. Brush the dough with the beaten egg and bake the pastry in the preheated oven for 30 to 40 minutes, until the dough is lightly browned. Serve warm or at room temperature.

Fruit cake is a delicious and healthy dessert. Both cherries and apples are very healthy because they contain many vitamins.

Apple and Cherry Pie

Course: Dessert
Cuisine: American
Keyword: cake, Dessert, pie
Author: Cakemewithyouplease


2 cups unbleached all-purpose flour1/3 cup granulated sugarpinch salt1-1/2 tablespoons freshly grated lemon zest6 ounces unsalted butter, cut in pieces and chilled1-1/2 tablespoons strained fresh lemon juice1 large egg1 yolk from an egg graded largeabout 1/4 cup flour for rolling the dough3 granny smith apples3 Macoun or Jonagold applesTo assemble the pastry:3/4 cup dried tart cherries3/4 cup coarsely chopped pecans2/3 cup granulated sugar2 teaspoons ground cinnamon (preferably Saigon or Vietnamese)4 tablespoons unsalted butter, melted1 egg, lightly beaten.

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