Desserts
This apple cherry pie recipe from Pampered Chef combines the best of two classic flavors into a showstopping dessert that's easier than you think.
The secret lies in a foil-sealed crust technique that guarantees a perfect golden-brown finish every time, while the filling balances tart apples and sweet cherries with just the right amount of spice.
What sets this recipe apart is the professional-quality results you'll achieve with simple ingredients and a foolproof method. Whether you use Pampered Chef's premium pie tools or your own kitchen essentials, the lattice crust adds elegant visual appeal while keeping the filling moist and flavorful.
The combination of cinnamon, nutmeg, and a touch of lemon zest elevates the filling beyond basic fruit pie territory.
By the time this pie emerges from the oven, you'll have a dessert with a crisp, flaky crust that holds its shape beautifully, a filling that's perfectly thickened without being gummy, and a balance of tart and sweet flavors in every bite.
The foil-sealed technique ensures even baking, while the lattice design creates those coveted crispy edges and tender centers.
This recipe works equally well for special occasions or everyday treats, and the leftovers reheat beautifully. Perfect for sharing with family or impressing guests, this apple cherry pie delivers restaurant-quality results with a homemade touch. Let's get baking!
Ingredients for apple cherry pie recipe pampered chef
Pampered Chef's secret tools plus these simple ingredients create a showstopping apple cherry pie.
| Ingredient | Amount | Notes |
|---|---|---|
| Granny Smith Apples 🍎 | 4 medium | Peeled, cored, sliced thin |
| Fresh Bing Cherries 🍒 | 2 cups | Pitted, halved (fresh or frozen) |
| All-Purpose Flour 🌾 | 3 cups | Plus 2 tbsp for dusting |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed (2 tbsp per tbsp flour) |
| Granulated Sugar 🍚 | 1 ½ cups | Plus 1/4 cup for filling |
| Light Brown Sugar 🍚 | ½ cup | Packed, for filling |
| Ground Cinnamon 🌿 | 2 tbsp | Plus extra for dusting |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Lemon Zest 🍋 | 1 tbsp | From 1 lemon |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Tapioca Starch 🍚 | 2 tbsp | For thickening filling |
| Aluminum Foil 📄 | 1 sheet | 12x15 inches, for sealing |
| Heavy Cream 🥛 | ¼ cup | For brushing crust |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For crust and filling |
The apples and cherries are your stars—Granny Smith for tartness, Bing cherries for sweetness. Trader Joe's and Whole Foods have perfect cherries in season, but frozen works too (just thaw and drain). For apples, avoid bruised spots—they turn mushy. Pampered Chef's mandoline makes slicing uniform, but a sharp knife works just as well. The key is even thickness so they cook perfectly. I always buy extra apples because I can't resist making apple sauce with the scraps.
No tapioca starch? Cornstarch at double the amount works, but it can make the filling gummy. Short on cherries? Substitute 1 cup pitted dark sweet cherries or even chopped dried cranberries (soak first). The brown sugar is non-negotiable for depth—light brown is better than white here. For the crust, butter should be cold (keep it in the freezer while prepping). If your butter melts, start over. The foil sealing is where the magic happens—it keeps the crust from over-browning while the filling cooks perfectly.
This pie tastes even better the next day, so bake it ahead if you can. Store covered at room temp for 2 days, or freeze the whole pie (uncut) for up to 3 months. I always make individual slices for lunches—just reheat in the microwave for 20 seconds. The lattice crust holds up beautifully, but if you're nervous about cutting it, use a pizza cutter for clean slices. And save those leftover crust scraps—they make amazing pie crust chips!
Why You'll Love This Recipe
- No-Fuss Filling: The Pampered Chef stoneware handles the toughest part—thick Granny Smiths and tart Bing cherries stay intact while baking, so I skip pre-cooking or messy fillings. Just slice, toss with sugar, and let the dish do the work.
- Tart-Sweet Magic: That bright apple-butter tang from Granny Smiths paired with juicy Bing cherries? It’s the kind of flavor combo that makes you forget about pumpkin spice. Honestly, the first bite had me reaching for a second slice before the pie even cooled.
- Weeknight Hero: Between us, this is my go-to for potlucks or lazy Sundays—it’s hearty enough to feed a crowd but simple enough to make when I’d rather be watching a movie. The crust’s flaky, the filling’s foolproof, and no one questions why I didn’t bake from scratch.
- Budget-Friendly Luxury: Fresh cherries might sound fancy, but a single bag stretches for multiple pies (thanks to the Pampered Chef’s generous capacity). Butter and apples are pantry staples, and the leftovers? They reheat like a dream for breakfast pastries or dessert the next day.
Step-by-step instructions for apple cherry pie
Here's how to create a showstopping two-fruit pie with that perfect foil-sealed crust!
Prepare the Fruit Filling
In a large bowl, combine the 4 medium Granny Smith Apples (already peeled, cored, and sliced thin) and 2 cups Fresh Bing Cherries (pitted and halved). This tart-sweet combo is where the magic happens! Add 1.5 cups Granulated Sugar, 0.5 cup Light Brown Sugar, 2 tbsp Ground Cinnamon, 0.5 tsp Ground Nutmeg, 1 tbsp Lemon Zest, and 2 tbsp Lemon Juice. Toss everything gently but thoroughly—you want the fruit evenly coated in that spiced sugar mixture.
Let the filling sit for 15 minutes while you prepare the crust. This resting time allows the juices to start releasing and the flavors to meld. You'll notice the apples will soften slightly and the cherries will plump up—this ensures they hold their shape during baking without turning to mush.
Create the Foil-Sealed Crust
In a large bowl, whisk together the 3 cups All-Purpose Flour and 0.5 tsp Diamond Crystal Kosher Salt. Cut in the 1 cup Unsalted Butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Add 2 tbsp Tapioca Starch and mix lightly—this helps create that signature Pampered Chef crust texture.
Press half of the dough into a 9-inch pie dish, forming an even crust about ¼-inch thick. Trim any excess dough hanging over the edge. This is where the foil comes into play—line the crust with the 12x15-inch sheet Aluminum Foil, pressing it gently into the sides and bottom. The foil will prevent the crust from over-browning while still allowing steam to escape.
Assemble and Bake the Pie
Transfer the prepared fruit filling to the foil-lined crust, spreading it evenly. Roll out the remaining dough and place it over the filling, pressing lightly to seal. Trim any excess dough and make a few small slits in the top crust to allow steam to escape during baking. Brush the top crust generously with 0.25 cup Heavy Cream—this creates that beautiful golden finish.
Bake in a preheated 375°F oven for 50-55 minutes, or until the crust is golden brown and the filling is bubbling through the slits. The foil will protect the bottom crust from burning while the top gets beautifully crisp. Here's the thing—if the top starts browning too quickly, tent it loosely with another sheet of foil to prevent over-browning while still allowing the filling to cook through.
Cool and Serve
Remove the pie from the oven and let it cool for 2 hours before slicing. This resting period allows the filling to set properly and prevents a runny pie. The contrast between the crisp tart apples and sweet cherries will be even more pronounced after cooling. Dust the top with an extra sprinkle of Ground Cinnamon just before serving for that final touch of warmth.
Slice into wedges and serve with a dollop of whipped cream or a scoop of vanilla ice cream. The foil-sealed crust technique ensures you get that perfect balance of flaky, golden-brown top and tender bottom—every bite will be a testament to your baking skills!
Pro Tips For Making Apple Cherry Pie Recipe Pampered Chef
- Prep Cherries First: Pitting Bing cherries before mixing them with apples saves time and keeps the filling tidy. I used to toss them in raw—big mistake. A quick pit with a small knife or cherry pitter (yes, it’s worth the $5) means no gummy texture from overcooked pits later.
- Chill the Butter: Cut the unsalted butter into the flour mixture cold—not softened. I learned this the hard way when my crust turned greasy and crumbled. Use ice-cold butter cubes straight from the fridge, and pulse in a food processor for flaky layers that actually hold together.
- Don’t Overmix Apples: Toss sliced Granny Smiths with sugar and spices gently—just until evenly coated. Mashing them into mush (even a little) turns the filling into a sad, watery sludge. Keep those slices plump and distinct for texture that pops.
- Blind-Bake the Crust: Pre-bake the bottom crust for 8–10 minutes with pie weights or dried beans before adding filling. This stops soggy bottoms—my go-to trick when I’m impatient to get to the fruit. Just remove the weights and bake the rest of the time with the filling.
Common mistakes when making great apple cherry pie recipe pampered chef
Overmixing the Dough
I’ve ruined more pie crusts than I’d admit by overworking the dough, and the result is always a tough, dense bottom instead of that perfect flaky texture. Once you’ve cut in the butter and mixed in the flour, stop as soon as the mixture forms pea-sized crumbs—no more!
Overmixing develops gluten, which makes the crust chewy. If your dough feels sticky, chill it for 30 minutes before rolling, and avoid pressing too hard when fitting it into the pie dish. 🧈
Skipping the Foil Seal
The foil-sealed crust is the game-changer here, but I’ve seen people forget it—and that’s when the bottom crust turns into a sad, soggy mess. The foil prevents the bottom from absorbing too much moisture from the filling while still allowing steam to escape.
If you’re worried about the crust not browning, just tent it with foil during the last 10-15 minutes of baking. Trust me, the foil makes all the difference in keeping that bottom crisp and golden.
Uneven Fruit Distribution
Nothing’s worse than taking a slice and hitting a pocket of raw apple or a cherry that’s still rock-hard. Spread the filling evenly in the crust, pressing down gently to eliminate air pockets. If the cherries are large, halve them again for consistency.
And don’t skip the 15-minute rest before baking—it lets the juices distribute so the filling cooks uniformly. Pro tip: Use a Pampered Chef pie bird if you’re nervous about steam buildup, but it’s not required for this recipe.
Overbaking the Top Crust
I’ve burned more pie crusts than I care to admit because I didn’t pay attention to the color. The top crust should be golden brown, not deep brown or blackened. If it starts browning too quickly, tent it with foil and check the filling’s doneness—it should be bubbling and thickened.
The filling is done when it’s just set but still jiggly in the center. Overbaking dries out the fruit and makes the crust tough. A toothpick test works here: insert it into the filling near the edge—if it comes out clean or with just a few moist crumbs, it’s ready.
Ignoring the Resting Time
Patience is key with pie, but I’ve seen people slice into it too soon, and the filling runs everywhere. Let the pie cool for at least 2 hours before serving—this lets the juices thicken and the crust firm up.
If you’re in a hurry, chill it in the fridge for 1 hour instead. The flavors also meld during this time, making the pie taste even better the next day. Trust the process, and you’ll avoid a soggy, messy disaster.
Using the Wrong Sugar Ratio
The balance between granulated and brown sugar is crucial for the filling’s texture and flavor. Too much granulated sugar makes the filling watery, while too much brown sugar can make it gummy.
Stick to the 1.5 cups granulated to 0.5 cup brown sugar ratio—this gives the right balance of sweetness and thickness. If your filling seems too thin, add 1 tbsp tapioca starch mixed with 1 tbsp cold water and stir it in.
But don’t overdo it, or the filling will turn gluey.
Nutrition facts
Frequently asked questions
Can I use pre-made pie dough instead of making crust from scratch?
For convenience, use 2 sheets of refrigerated pie dough (about 12 oz total) instead of homemade. Press one sheet into your 9-inch pie dish and follow the foil-sealing technique. The pre-made dough works beautifully—just brush with heavy cream before baking for that golden finish.
How do I store leftovers to keep the crust crisp?
Store cooled slices in an airtight container with parchment paper between layers. Keep at room temperature for 2 days or freeze for up to 3 months. To reheat, warm in a 350°F oven for 10-12 minutes—this refreshes the crust without making it soggy. The lattice design helps maintain crispness even when reheated.
What's the best way to make a lattice crust without it falling apart?
Roll out the top dough to ⅛-inch thickness and cut into ½-inch strips (use a ruler for precision). Weave strips in a classic lattice pattern, pressing edges firmly to seal. For extra stability, brush strips with heavy cream before baking. If your lattice looks wobbly, chill the pie for 15 minutes before baking to help set the structure.
Can I substitute dried cherries for fresh?
Yes, but soak 1 cup dried cherries in warm water for 15 minutes first to rehydrate. Drain well and pat dry before using. Reduce the sugar by 2 tablespoons since dried fruit is sweeter. For best texture, pit fresh cherries when possible—they hold their shape better during baking.
Why is my filling too runny after baking?
This usually happens from overmixing the fruit or insufficient thickening.