Cherry Apple Pie

Can’t decide between cherry pie and apple pie? You don’t have to.

This double-crust beauty layers sliced apples and pitted sour cherries with cinnamon, nutmeg, sugar, and generous dots of butter.

The tart cherries cut through the sweetness of the apples, and the warm spices tie it all together into something that smells like a fall afternoon and tastes even better.

Brush the bottom crust with melted butter before filling to keep it from getting soggy, then bake until the top turns deep golden and the juices bubble through the vents.

Kitchen Tips

• Use tart baking apples like Granny Smith or Braeburn. Sweet varieties like Fuji will turn to mush and make the pie overly sugary.
• Brushing melted butter on the bottom crust before adding the filling creates a moisture barrier that keeps things crisp.
• Cut vents in the top crust so steam can escape. Without them, the filling steams instead of thickening.
• Let the pie cool at least 30 minutes before slicing. Hot pie filling runs everywhere.