Apple Cherry Pie

Happy Friday y’all! You have no idea how good it feels saying that. Even better that there’s pie involved too!

And it’s not just any pie— it’s my two favorite pie flavors of all time combined into one fruity, tart, perfectly sweet, bubbly pie. All topped with creamy dreamy vanilla ice cream. Cue the angels singing please!

Now that’s what I call a happy Friday.

 

 

Believe it or not, this is actually my first time sharing a pie on my blog. Typically, I’m more of a fruit crisp or crumble girl, but once in a while, only a pie will do.

And the holidays are usually a good excuse for that.

Probably the real reason I’m not a pie gal is because, well,  I’m not so talented with homemade pie crusts. I must say, it’s been a while since I’ve tried my hand at one, but it’s really something I never got excited about. Not like cookies, or cakes, or brownies, because those I will drop literally everything to bake.

Maybe that’ll change down the line, but until then, I’m just content with being a lazy pie baker BECAUSE…..

 

 

…. of my new favorite Immaculate Baking Company Pie Crusts! Have you guys ever heard of Immaculate Baking before???

Immaculate Baking is actually local to North Carolina (where I live!!) and creates organic, natural, and even gluten free baking products to make life a little easier (and healthier). Cookie doughs, cinnamon rolls, pie crusts, scratch mixes— all made with more natural ingredients. So cool, right?!? And their back story is so interesting. They started as a small business working out of a garage, just trying to get their product into people’s hands, and have grown into this amazing company that sells all over the US!

I found all their products at our local co-op market, but they carry them at most Whole Foods, Fresh Markets, and Harris Teeters too. They’re super reasonably priced and they even have a $1 off coupon on their website right now. Win win!

 

 

When I first found out about Immaculate Baking, I was blown away by their nutrition labels— no mystery ingredients or unpronounceable names to be found. And for a lazy pie baker like me, you BET I was excited!

For this pie, I decided to try my hand at a lattice crust, since my pie crust was already made for me and all, and it was actually SO much fun! And pretty darn easy, I might add.

All I had to do with slice up my pie crust into 1” pieces, save half for the regular lattice and the other half for braiding. For the braided pieces, I sliced the 1” pieces into thirds, pressed them together at the top, and then braided them just like I would braid hair. That easy!

Once all my pieces were braided, I just placed them on the pie filling, alternating between regular strips and braided strips. Pop that baby in the over for 55-60 minutes and you’ve got this beauty ready for dessert!

I absolutely loved how it turned out and already can’t wait to try another pie. Like really really soon 😉 If you’re looking for more pie inspiration, or dessert inspiration at that rate, be sure to check out Immaculate Baking’s website for all their recipes ideas!

 

Apple Cherry Pie

Serves 8-10
Prep time 20 minutes
Cook time 55 minutes
Total time 1 hours, 15 minutes
Meal type Dessert

Ingredients

  • 2 pie crusts, homemade or store bought
  • 2 tablespoons butter or coconut oil
  • 4 medium apples, peeled and sliced (I used honey crisp)
  • 2 cups frozen cherries, pitted
  • 1/4 cup coconut or brown sugar
  • 2 tablespoons corn starch
  • 1 tablespoon cinnamon
  • pinch of salt
  • topping: vanilla ice cream or whipped cream

Directions

Step 1
Preheat oven to 375 degrees. Take pie crusts out of fridge to come to room temperature (25-30 minutes). Peel and slice your apples while you wait.
Step 2
Melt 2 tablespoons of butter or coconut oil in a medium pot. Add in the apples and saute over medium heat for 2-3 minutes to soften. Add in the frozen cherries and cook for another 2-3 minutes, stirring occasionally.
Step 3
In a separate bowl, mix together the sugar, cornstarch, cinnamon, and salt. Pour the mixture into the apples and cherries on the stove and stir. Cook for another 2-3 minutes, or until the sauce has started to thicken. Remove from heat.
Step 4
Place one pie crust into your pie dish. Use the other pie crust to make your topping. I did a combination of a braided and traditional lattice. If you want to try this, slice your second pie crust into 1'' strips. Save half of them fort he traditional lattice pieces, and use the other half to braid. To braid, I sliced the 1'' strips into 3 equal pieces, then pinched them together at the top and braided just like I would braid hair. Repeat for the remainder of your pieces.
Step 5
Time to assemble! Pour the filling into your pie dish (remember, one crust is already in there). Top with the braided and traditional lattice pieces, alternating one, then the other, going both directions across your pie.
Step 6
Place the pie into the preheated oven and bake for 55-60 minutes, or until golden brown. I put foil around the edges of my pie crust halfway through to keep it was browning too much. When the pie is done, let it cool for 1-2 hours before slicing and serving!

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

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