Cherry Apple Pie

Ingredients

• Double pie crust (store-bought or homemade pie crust), thawed
• 450 grams (1 pound) fresh or frozen sour cherries *see notes section
• 450 grams (1 pound) apples (such as Granny Smith or McIntosh), cored, peeled, and thinly sliced *see notes section
• 150 grams (3/4 cup) granulated sugar
• 30 grams (1/4 cup) cornstarch
• 1/4 teaspoon kosher salt
• 30 grams (2 tablespoons) lemon juice
• 1/2 teaspoon almond extract
• 28 grams (2 tablespoons) butter, cut into small pieces
• 1 large egg
• 14 grams (1 tablespoon) water
• coarse raw sugar

Instructions

1. 1

   Prepare a double pie crust at least 30...: Prepare a double pie crust at least 30 minutes before baking your pie and place in the refrigerator to chill.

2. 2

   Roll out half of the pie dough and...: Roll out half of the pie dough and fit a 9-inch (23 cm) pie plate with it. Do not crimp the edges. Place in the refrigerator while you prepare your filling.

3. 3

   Position an oven rack in the bottom third...: Position an oven rack in the bottom third of the oven and place a sheet pan or baking stone inside to preheat. The pie will bake on the preheated surface which will prevent a soggy crust.

4. 4

   Preheat the oven to 400°F/205°C.

5. 5

   If using frozen cherries, thaw completely and drain...: If using frozen cherries, thaw completely and drain the excess juices off so that the filling is not too soupy.

6. 6

   Prepare your fruit by removing the pits in...: Prepare your fruit by removing the pits in the cherries (450 grams, 1 pound) and coring the apples (450 grams, 1 pound). Apples should be sliced to about ¼-inch thick. The cherries can be left whole.

7. 7

   Combine the apples and cherries, granulated sugar (150...: Combine the apples and cherries, granulated sugar (150 grams, ¾ cup), cornstarch (30 grams, ¼ cup), salt (¼ teaspoon), lemon juice (30 grams, 2 tablespoons), and almond extract (½ teaspoon) together in a large or medium bowl. Gently stir with a spoon or spatula until everything is evenly incorporated.

8. 8

   Pour the filling into the bottom pie shell....: Pour the filling into the bottom pie shell. Dot the butter (28 grams, 2 tablespoons) all around the top of the filling.

9. 9

   Cut shapes into the top crust using cookie...: Cut shapes into the top crust using cookie cutters and lay them on top of the filling. Alternately, roll out your top crust and fit it over the top of your filling.

10. 10

    Trim the edges and crimp.

11. 11

    Make the egg wash by combining the egg...: Make the egg wash by combining the egg (1 large) and water (14 grams, 1 tablespoon) and whisk until well combined. Brush the top of the pie with the wash and sprinkle with coarse raw sugar if desired.

12. 12

    Place the pie on a sheet pan lined...: Place the pie on a sheet pan lined with foil (to catch any spillage) and place it on the preheated surface. Bake at 400°F/205°C for 30 minutes then turn down the heat to 350°F/175°C and bake for an additional 20-35 minutes until the filling is rapidly bubbling in the center, not just on the edges. Watch the crust and lay a piece of aluminum foil over the top of the pie once it is finished browning, usually around the 45 minute mark.

13. 13

    Remove from the oven to a cooling rack...: Remove from the oven to a cooling rack and let cool for a minimum of 3 hours before slicing to allow the filling to thicken.

14. 14

    Fruit pies can be stored covered in the...: Fruit pies can be stored covered in the refrigerator for up to 3 days.