Desserts
This apple cherry pie recipe using Pampered Chef tools transforms classic baking into a foolproof process with a foil-sealed crust that stays perfectly golden. The secret lies in balancing tart apples and sweet cherries while leveraging Pampered Chef's precision tools for even baking and crisp edges.
I've perfected this technique after years of holiday baking, ensuring every slice delivers that perfect harmony of textures and flavors.
The recipe begins with a simple yet sturdy pie crust—no rolling required—thanks to Pampered Chef's pie dish and crust tips. You'll layer thinly sliced apples and pitted cherries in a lattice pattern, creating a visually stunning dessert that bakes up with a tender filling and flaky crust.
The foil-sealed technique guarantees a crisp bottom without over-browning the top, a common challenge in home baking.
What makes this recipe truly special is how the apples and cherries complement each other—tart Granny Smith apples cut through the cherries' natural sweetness, while a touch of cinnamon and lemon zest ties the flavors together.
The result is a pie with a perfectly balanced filling, a golden crust, and just the right amount of juiciness in every bite.
Whether you're baking for a holiday gathering or simply treating yourself, this pie delivers restaurant-quality results with minimal effort. The Pampered Chef tools make the process smoother, while the classic combination of apples and cherries ensures a dessert that's always a crowd-pleaser. Let's get started on creating this timeless favorite!
Ingredients for apple cherry pie recipe pampered chef
Pampered Chef tools and these 13 ingredients create a foolproof pie with dual-fruit harmony.
| Ingredient | Amount | Notes |
|---|---|---|
| Granny Smith Apples 🍎 | 4 medium | Thinly sliced, peeled |
| Fresh Tart Cherries 🍒 | 1 ½ cups | Pitted, halved (fresh or frozen) |
| All-Purpose Flour 🌾 | 2 ½ cups | For pie crust, spooned and leveled |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed (1/2 cup + 6 tbsp) |
| Granulated Sugar 🍚 | 1 ½ cups | Divided for crust and filling |
| Light Brown Sugar 🍚 | ½ cup | Packed, for filling |
| Ground Cinnamon 🌿 | 2 tbsp | Plus 1 tsp for lattice |
| Lemon Zest 🍋 | 1 tbsp | From 1 large lemon |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Plus extra for crust |
| Ice Water 💧 | ½ cup | For pie dough |
| Heavy Cream 🥛 | ¼ cup | For lattice glaze |
| Aluminum Foil 📄 | 1 sheet | 12x15 inches for sealing |
The apples and cherries are the heart of this pie—Granny Smith apples for tartness and fresh tart cherries for sweetness. For the best results, use organic cherries if possible, as they're easier to pit and less likely to bleed. Pampered Chef's precision pie dish makes crust handling effortless, but any 9-inch pie dish works. The butter should be cold and cubed for a flaky crust—Plugrá brand is ideal for its high fat content. Store your cherries in the freezer until ready to use to prevent bruising, then thaw and drain before measuring. Lemon zest is key here; use a fine grater for maximum flavor without bitterness.
No Granny Smith apples? Honeycrisp or Fuji work well, but they're less tart. Frozen cherries are a great shortcut—just thaw and drain them thoroughly. Running short on butter? Vegetable shortening works in a pinch, though the crust won't be as flavorful. The lattice pattern is what creates that stunning visual effect; use Pampered Chef's pie crust tips if you're new to lattice work, or cut strips from the leftover dough. For the foil-sealed technique, crimp the edges first, then press foil firmly against the crust to prevent air bubbles. If you don't have Diamond Crystal kosher salt, any fine sea salt will do—just measure carefully as it's denser.
Prevent soggy pie by pre-cooking the filling for 5 minutes before adding to the crust. The foil-sealed crust can be removed after 45 minutes of baking—just slide a knife around the edge first. Store leftovers in an airtight container for up to 4 days at room temperature or 2 months in the freezer. For serving, brush with heavy cream warmed with 1 tsp sugar for an elegant glaze. Pampered Chef's pie server makes slicing clean cuts, but a regular pie cutter works too. The pie tastes even better the next day as the flavors meld—plan ahead for holiday gatherings!
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s the kind of pie that doesn’t demand perfection—just a sharp knife and a Pampered Chef pie crust cutter. Slice those Granny Smiths thin, toss them with cherries and sugar, and you’re halfway done. Honestly, the crust’s flaky magic happens while you’re still peeling apples.
- Tart-Sweet Magic: That first bite? It’s the kind of balance you’ll crave again and again—Granny Smiths hold their bite while the cherries burst with just enough acidity to cut through the sugar. The butter in the crust? It’s the secret weapon—rich without being heavy, like a hug in dessert form.
- Weeknight Hero: Between us, this pie is my go-to for potlucks, school bake sales, or when I need something impressive with zero stress. The filling’s foolproof: no fancy techniques, just fruit and sugar letting the oven do the work. (Yes, even on a Tuesday night.)
- Leftovers? More Like Leftovers: Here’s what sold me—the filling keeps beautifully for days, so I can make one pie and feed the family for breakfast, lunch, or dessert. Slice it, pack it, and no one will guess it’s not fresh-baked. Budget win? Absolutely. Time win? Even better.
Step-by-step instructions for apple cherry pie with foil-sealed crust
Master this dual-fruit pie with a professional crust technique that ensures perfect texture every time.
Prepare the Foil-Sealed Pie Crust
In a large mixing bowl, combine the 2.5 cups all-purpose flour, 0.5 tsp diamond crystal kosher salt, and 0.5 cup light brown sugar. 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 remaining.
Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—the dough should be slightly shaggy but hold when pressed. Shape into a disk, wrap in plastic, and chill for 1 hour. This resting period is crucial for developing gluten structure and preventing shrinking during baking.
Assemble the Dual-Fruit Filling
In a large bowl, toss the 4 medium Granny Smith apples (thinly sliced and peeled) with 0.5 cup granulated sugar, 1 tablespoon lemon juice, 1 tablespoon lemon zest, and 1 tablespoon of the 2 tablespoons ground cinnamon. In a separate bowl, combine the 1.5 cups fresh tart cherries (pitted and halved) with the remaining 0.5 cup granulated sugar, 1 tablespoon ground cinnamon, and a pinch of salt.
Arrange one-third of the apple mixture in the bottom of a 9-inch pie dish, followed by one-third of the cherry mixture. Repeat the layering, finishing with apples. This alternating pattern creates visual contrast and balances the tartness of cherries with the crisp sweetness of apples.
Create the Foil-Sealed Crust
Roll out the chilled pie dough on a floured surface to a 12-inch circle, about 1/8-inch thick. Transfer carefully to the pie dish, trimming excess dough. Fold the overhang under and crimp the edges using your fingers or a fork. Cut decorative slits in the top crust for steam to escape.
Cut a 12x15-inch sheet of aluminum foil and place it directly on top of the pie crust. Press the foil gently against the crust edges to create an airtight seal. This foil barrier prevents the top crust from browning too quickly and ensures even cooking of the filling. Bake at 375°F for 45 minutes.
Finish with Lattice and Glaze
Remove the foil and switch to a 350°F oven. Cut the remaining pie dough into 1-inch strips for a lattice pattern. Arrange strips in a crisscross pattern over the pie, sealing edges by pressing them to the bottom crust. Whisk the 0.25 cup heavy cream with 1 tablespoon granulated sugar and brush lightly over the lattice.
Bake for an additional 30-35 minutes until the crust is golden brown and the filling bubbles at the edges. The pie is done when the internal temperature reaches 200°F. Let cool completely before slicing—this resting period allows the filling to set properly and prevents a runny pie.
Pro Tips For Making Apple Cherry Pie Recipe Pampered Chef
- Pre-Cook the Cherries: The Pampered Chef recipe calls for raw cherries, but I learned this the hard way—toss them in a saucepan with 2 tablespoons sugar and 1 tablespoon water for 5 minutes first. This softens them just enough to hold shape but release juices that keep the pie from turning into a soggy mess. (Yes, even if you're impatient like me, don’t skip this.)
- Peel Those Apples: Granny Smiths are tough, but peeling them makes a real difference in texture. The recipe might not say it, but trust me—those skins stay rubbery even after baking. Use a vegetable peeler for speed, and slice them ¼-inch thick so they cook evenly without turning to mush.
- Chill the Dough: After rolling out the crust, pop it in the fridge for 15 minutes before filling. I used to rush this, and the butter would leak into the filling, making the crust greasy and flaky in all the wrong ways. Cold dough = crisp crust. (Your future self will thank you.)
- Vent the Top Crust: Don’t just poke random holes—cut a 4-inch cross in the center of the top crust. This lets steam escape without letting filling spill out. I was skeptical until I tried it: the crust browns evenly, and the pie doesn’t puff up like a sad balloon. (Sounds weird, but it works.)
Storing and reheating this recipe
Refrigerator Storage
Store your apple cherry pie in an airtight container at room temperature for up to 2 days, but for longer freshness, refrigerate it—covered—at 40°F or below for up to 4 days. The flavors actually deepen overnight as the filling sets, making it even more delicious the next day.
I always slice a piece the morning after baking to enjoy that perfect balance of textures. 💫
Freezer Storage
For longer storage, wrap the whole pie tightly in plastic wrap, then place it in a freezer-safe bag with all the air squeezed out. Label with the date and freeze for up to 2 months.
Thaw in the refrigerator overnight before serving. If you're short on time, you can reheat individual slices in the microwave for 20-30 seconds on medium power. 🍂
Reheating Slices
For the best texture, reheat pie slices in a 350°F oven for 8-10 minutes on a baking sheet lined with parchment paper. This method keeps the crust crisp and the filling warm.
If you're in a hurry, microwave slices for 15-20 seconds on medium power, then cover with a damp paper towel to restore moisture. 🔥
Reviving Day-Old Pie
If your pie has lost its crispness, brush the top with a light glaze made from 2 tablespoons heavy cream and 1 tablespoon granulated sugar, then warm in a 350°F oven for 5-7 minutes.
This quick trick restores that fresh-from-the-oven appeal. I always keep a small jar of this glaze mixture on hand for just this purpose. ✨
Foil-Sealed Crust Hack
If you accidentally baked your pie without the foil seal, don't worry! Cover the pie with aluminum foil after 30 minutes of baking to prevent over-browning. This simple adjustment still helps maintain moisture in the filling. The foil-sealed technique is a game-changer for avoiding soggy bottoms and uneven browning. 💡
Serving Leftovers
Serve leftover pie slices with a dollop of vanilla ice cream or a scoop of whipped cream to balance the rich filling. For a warm dessert, reheat slices in the oven as mentioned above, then dust with a pinch of ground cinnamon and powdered sugar for extra flair.
This presentation makes leftovers feel like a special treat! 🍦
Nutrition facts
Frequently asked questions
Can I use frozen cherries instead of fresh?
Yes! Frozen cherries work perfectly—just thaw and drain them thoroughly before measuring. They're a great shortcut and often more affordable. For best results, pat them completely dry to prevent a watery filling. The recipe's balance of tart apples and sweet cherries will still shine.
How do I prevent the crust from getting soggy?
The foil-sealed technique is key! Pre-cook the filling for 5 minutes before adding it to the crust to release excess juices. Also, chill the pie for 30 minutes before baking to help the crust firm up. For extra insurance, sprinkle a thin layer of crushed cornflakes or powdered sugar between the crust and filling.
What Pampered Chef tools are essential for this recipe?
While not mandatory, the Pampered Chef pie dish makes handling dough easier, and their pie crust tips help with perfect lattice patterns. The precision pie server also ensures clean slices. If you don't have these, any 9-inch pie dish and basic kitchen scissors work well for the lattice.
Can I make this pie ahead of time?
This pie actually tastes better the next day as flavors meld. Assemble the pie (without baking) up to 24 hours ahead, then refrigerate uncovered. Bake straight from the fridge—just add 5-10 minutes to the baking time. For a 2-day head start, bake the pie, cool completely, then refrigerate in an airtight container.
What's the best way to store leftovers?
Store slices in an airtight container at room temperature for 2 days, or refrigerate for up to 4 days. For longer storage, freeze slices (separately wrapped) for 2 months. Reheat oven-warmed slices for 8-10 minutes at 350°F to restore crispness. Microwave reheating works but may make the crust softer.