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5 from 2 votes

Cherry Apple Pie

This cherry apple pie is easy to make and has a soft and fluffy topping that is beyond delicious. It's a pie but has so many similarities to cake and cobbler! And the beauty of this recipe is it can be made with a variety of different fruits!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 381kcal
Author: Amanda Mason

Equipment

  • 1 pie dish

Ingredients

  • 12 ounces pitted cherries, frozen or fresh
  • 1 apple, Granny Smith or Honeycrisp. Peeled, cored, and diced.
  • ½ cup light brown sugar, lightly packed
  • 1 tablespoon orange zest
  • ¼ cup freshly squeezed orange juice
  • 1 ⅛ teaspoons ground cinnamon, divided
  • 2 eggs
  • 1 cup plus 1 tablespoon granulated sugar
  • 8 tablespoons unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • 1 cup all-purpose flour
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 325°F.
  • Combine the 12 ounces of cherries, 1 diced apple, ½ cup brown sugar, orange zest, juice from 1 orange, and 1 teaspoon of cinnamon in a large bowl.
  • Using a large spoon, mix the ingredients together until combined. Set aside.
  • In the bowl of a standing mixer, put on the paddle attachment and then beat 2 eggs on medium-high speed for 2 minutes.
    Expert Tip: You can also use a handheld electric mixer if you don't have a standing mixer.
  • After 2 minutes, switch the mixer to a medium speed and then add 1 cup of granulated sugar, 8 Tablespoons of butter, 1 teaspoon of vanilla extract, and ¼ sour cream. Mix until combined.
  • After 1 minutes, turn the mixer to low speed and slowly add the 1 cup of flour and ¼ teaspoon of salt.
  • Pour the fruit mixture evenly into a 10-inch pie dish.
  • Pour the crust batter over the fruit ensuring it is covered completely.
  • Next, combine the remaining 1 tablespoon of granulated sugar and ⅛ teaspoon of cinnamon and sprinkle it on top of the batter.
  • Bake for 1 hour until the crust is completely done.
  • Serve warm or at room temperature. Top with vanilla ice cream.

Video

Notes

  • Ensure you scrape all the batter from the bowl as your place it on top of the cherry and apple pie filling. Ensure it is spread evenly. The more even and the thicker the crust, the less likely the juice from the fruit will seep through as it baked. If this happens, it's fine. It still tastes amazing. It's just not as pretty.
  • If using cranberries instead of cherries, there is no need to cook them before mixing with the apple and other pie filling. They will cook perfectly during the baking process.
  • Ensure the crust is completely done before removing it from the oven. To ensure it is done, insert a toothpick into the center of the crust and if it comes out clean, it's done.
  • The best apple pie apples are the crispy ones so you can't go wrong using Granny Smith, Honeycrisp, Pink Lady, or Jazz apples. Stay away from softer apples such as Mcintosh and Red Delicious. Those don't bake well.
  • There is no need to peel the apples before baking. They get incredibly soft during the baking process. 
  • You can substitute gluten free flour to make a gluten free version of this cherry apple cake. The ratios will be the same. 
  • Cover with plastic wrap and store in the refrigerator for 4-5 days.

Nutrition

Serving: 1g | Calories: 381kcal | Carbohydrates: 62g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 100mg | Potassium: 202mg | Fiber: 2g | Sugar: 47g | Vitamin A: 513IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 1mg