Cherry Apple Pie

11:30 am on 2 August 2010

Type of apple to use – a good tart apple – like Granny Smith is perfect for pies. I love combining one other fruit with the apples – feijoas work well, and apples and cherries are quite a sexy combination. Use short crust or flakey pastry, short crust is easier to cut through for a dessert which is traditionally not served with a knife. Such a succulent and simple recipe. If making with spiced leg of lamb, take the lamb out of the oven, turn up the heat and pop the pie in.  It should be ready by the time you’ve served up and demolished main course.


  • I packet ready rolled sweet short crust pastry
  • 1 x quantity filling

Filling Ingredients:

  • 1/3 cup sugar
  • 2 tsp custard powder
  • 1/8 teaspoon ground Allspice
  • Pinch of teaspoon Nutmeg
  • 750 g of ¼ - ½  inch thick slices of peeled and cored Granny Smith apples
  • 3 tbsp cherry conserve or jam
  • 1 cup of pitted cherries (I use the VaVa Sour Diet Cherries because they are nice and whole and not too sweet)
  • ½  teaspoon vanilla extract

Egg wash:

1 large egg yolk
1 Tbsp cream


Preheat to 190°C.

Combine sugar, custard powder and spices in large bowl. Use your hands and mix in the apples so they are well coated, then add jam, cherries and vanilla extract and mix again.

Line a 26cm pie plate with the pastry and spoon in apple filling, mounding slightly in centre.

Gently lay another sheet of pastry over onto the top of the apples and cherries in the pie. Pinch top and bottom of dough sheets firmly together. Trim excess dough with kitchen shears, leaving a ¾  inch overhang. Fold dough over itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.

Stir yolk and cream in small bowl to blend. Brush over top of pie. Cut slits in top crust to allow steam to escape.

Bake pie until crust begins to turn golden, about 20 minutes, then reduce heat to 150°C. Bake until crust is golden and juices are bubbling, anywhere from an additional 30 to 45 minutes, depending on the type of apples you are using. Transfer to rack; let stand 1 hour.

Serve pie warm or at room temperature with ice cream.

Suggested wines to complement this recipe

Cloudy Bay Pelorus Rose

Pinot Gris
Urlar 2008