Yield: Yields one 9-inch pie.
I always use dried tart cherries rather than sweet ones. Tart cherries are made from sour cherries, which are “true” pie cherries, and they definitely give the pie a more complex flavor.
Make Ahead Tips
This recipe was developed to make in advance and freeze for up to six weeks before baking. After assembling the pie, immediately wrap tightly in plastic, making sure there are no gaps to allow air or moisture inside. If freezing for longer than a week, add an outer layer of foil as well. Store in the coldest part of the freezer (generally the top). When ready to bake, remove the plastic wrap and brush frozen pie with the egg glaze. Place frozen pie on the heated baking sheet in the 350°F oven (do not thaw the pie first). Baking time will be about 15 minutes longer than baking a freshly-made pie.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I love this pie! I have made it several times now, and each time my guests say it is the best apple pie they have ever had. (Enough said!)
This has the potential to be a great pie.----First, putting the pie at the bottom of the oven did not work for us. It needs to brown on the top. So I ended up overcooking it due to waiting for it to brown. Had to finally use the broiler.My mother who is one of the finest Southern cooks you could possibly imagine (yes, legendary), says she puts hers in the middle or towards the top of the oven and hers always browns.----Second, the apple slices would be less likely to be mushy or overcook in any case if cut to 1/2 inch instead of 1/3. (We used Granny Smith).----Third, the amount of sugar in the crust is WAY too low. Note the classic pie crust on FineCooking asks for a tablespoon of sugar in the pie crust. I would say that or at least 2 teaspoons. This author only has 1/2 teaspoon in her crust. Tried that and it really was not so good.----Last, we tossed a pinch of salt into the filling for depth of flavor.----Other than that, it would be a fine recipe. The cherries do add a great dimension to the pie.
This is an outstanding pie. The crust was rich and flaky and the dried cherries gave it depth of flavour and a delicious tangyness. This is now my new apple pie.
So very yummy! I used granny smith apples to make this, and the combination of dried sour cherries and apples was just completely addictive. The buttery crust was a perfect encasement for such a luscious combination. I recommend keeping an eye on your pie if you are not planning on freezing it. I made mine and baked it right away, and having it in a pyrex pie plate made it easy to monitor crust colour. I served this pie at room temperature and the flavours were wonderfully melded together and the pie slices held together beautifully. For my own preferences, I topped the pie filling with about 1 1/2 tbs. of butter, broken up, before applying the top crust. I would recommend this pie to anyone who wants to change things up a bit. Thank you for such a great recipe!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?